Black Bean Soup
Ingredients
- black beans
- 1 tablespoon olive oil
- 1 medium onion
- 4 cloves garlic
- garlic fire-roasted diced tomatoes
- low-sodium vegetable broth
- green chilies
- 1 cup frozen corn
- cumin
- chili powder
- 1 tablespoon lime juice
- cilantro
Directions
Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
Heat olive oil (1 tablespoon) in a large dutch oven or pot.
Stir in onion (1 medium) and sauté for 3-4 minutes.
Add in garlic (4 cloves) and cook for an additional minute.
Stir in the garlic fire-roasted diced tomatoes, all of the black beans, low-sodium vegetable broth, green chilies, frozen corn (1 cup), cumin and chili powder.
Bring to a simmer and cook for 10-15 minutes.
If the soup is too thick add more chicken broth. If you would like it thicker puree some of the soup in a blender or food processor.
Take off of the heat and stir in fresh squeezed lime juice (1 tablespoon).
Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro for serving.