Black Bean Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1/2 a green pepper, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 15 or 16 oz can black beans (1-1/2 cups cooked beans)
- Goodly dash pepper
Heat the olive or other type of vegetable oil in a large saucepan. Add the onion, carrots, celery, green pepper and garlic. Saute until the vegetables become somewhat tender and very fragrant, about 5 minutes or so. Add the chicken broth and black beans. Stir the soup up and let it simmer for about 20 minutes, or until the vegetables are tender. Now, if you have the time and inclination get out your potato masher. Mash the soup in the pan with the potato masher until it thickens slightly and the vegetables are mostly squishy. You don’t have to do this step, but I like the way the texture changes after the soup is mashed. Serve the soup with a dollop of yogurt on top if desired.
Don’t forget to check out the other bean recipes on the site, including this bean and bacon bit soup recipe.
