Photos of Michelle Bernstein’s Black Bean Soup Recipe
How To Make Michelle Bernstein’s Black Bean Soup
A hearty, flavorful soup with black beans and a hint of spice.
Serves:
Ingredients
- 2 cans (15 oz each) black beans
- 1 tbsp olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 2 cups chicken or vegetable broth
- Salt and black pepper, to taste
- 1 lime, cut into wedges
- Optional toppings: chopped cilantro, diced avocado, sour cream
Instructions
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Drain and rinse the black beans.
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In a large pot, heat the olive oil over medium heat. Add the onion, red pepper, and garlic. Cook, stirring occasionally, for about 5 minutes or until the vegetables are soft.
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Stir in the cumin, oregano, and cayenne pepper. Add the black beans and broth. Bring to a boil and reduce heat to a simmer. Cook for 30-40 minutes or until the beans are tender and the flavors have melded together.
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Using an immersion blender or blender, blend the soup until smooth and creamy.
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Season with salt and black pepper to taste.
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Serve hot with a squeeze of lime and optional toppings, if desired.
Nutrition
- Calories : 213kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 331mg
- Total Carbohydrates : 32g
- Dietary Fiber : 11g
- Sugar : 4g
- Protein : 11g
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