A delicious way to use up canned or fresh black beans in a hearty and warming soup.
Course Soup
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories
Ingredients
1/2oniondiced
1/2red bell pepper diced
4cupscooked black beans
2tspcumin
2cupsvegetable broth
1tspkosher salt divided
3/4tspblack pepper
1tsplemon zest
Instructions
1. Heat a stockpot to medium and spray with non-stick cooking spray. Add onions and bell pepper, sautéing until translucent, about 5 minutes.
2. Add cumin and stir to let it toast on the bottom of the pan. Pour in broth and stir, scraping up the brown bits on the bottom of the pan. Add beans.
3. Bring soup to a simmer, letting simmer for 15 minutes. Stir occasionally, mashing about half of the beans by pressing them against the side of the pot with the back of a wooden spoon. Soup should be creamy, thick and chunky.
4. Turn off heat and stir in lemon zest. Top with scallions, avocado and corn kernels (optional)