Black Bean Soup

Name: Black Bean Soup
Ingredients: 2 tablespoons olive oil; 1 cup sweet onion, diced; 34 cup celery, diced; 12 cup carrot, diced; 13 cup green bell pepper, diced; 2 tablespoons garlic, minced; 3 (19 ounce) cans black beans, strained; 3 12 cups chicken broth; 2 tablespoons apple cider vinegar; 2 teaspoons chili powder; 12 teaspoon cayenne pepper; 12 teaspoon cumin; 12 teaspoon black pepper; 14-12 teaspoon hickory liquid smoke

14 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 cup sweet onion, diced
34 cup celery, diced
12 cup carrot, diced
13 cup green bell pepper, diced
2 tablespoons garlic, minced
3 (19 ounce) cans black beans, strained
3 12 cups chicken broth
2 tablespoons apple cider vinegar
2 teaspoons chili powder
12 teaspoon cayenne pepper
12 teaspoon cumin
12 teaspoon black pepper
14-12 teaspoon hickory liquid smoke

Directions

1

In a large sauce pan add the first 6 ingredients and cook on low - med heat for approx 15 minutes or until onions become translucent.
2

You just want your veggies soft, not browned.
3

In a food processor or with and immersion blender puree 3 cups of your black beans into a food processor with 1 cup of chicken broth.
4

You want this mixture to be smooth.
5

Once the first two steps are complete, mix all of the ingredients together including cooked veggies and pureed mix.
6

Bring your soup to a boil and reduce to low.
7

Continue to simmer this for 1 1/2 - 2 hours or until desired thickness.
8

Can be serve with a dollop of sour cream or can even be used cold/warm on nachos.
9

Enjoy!