Black Bean Soup


Can’t figure out what to make for dinner? Try this simple and affordable black bean soup. imported from Recipe Import


1 tablespoon
vegetable oil
onion (diced)
carrots (diced)
stalks, diced (diced)
2 cloves
garlic (minced)
1⁄2 teaspoons
oregano (dry)
1⁄4 teaspoons
1 pinch
1 pinch
2 cups
vegetable stock or sodium-reduced chicken stock
2 cans
black beans (19 oz/540 ml, drained and rinsed)
2 tablespoons
fresh cilantro or green onions (chopped, optional)


  1. Heat vegetable oil in soup pot over medium-high heat. Add diced onions, carrots, and celery to the pot and sweat vegetables until translucent (about 6 minutes). Add garlic, herbs, tomatoes, vegetable stock, and black beans. Stir to combine.
  2. Bring sto a rolling boil. When soup is boiling, lower the heat to low and continue to simmer for 30 minutes. Add salt and pepper to taste.
  3. When soup has completed cooking, ladle into serving bowls and top with fresh cilantro or green onions, if using.

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