Black Bean Soup

By cmschnettler

Ingredients

• 3 tablespoons EVOO
• 2 medium carrots, peeled and chopped
• 2 ribs celery, chopped
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, chopped
• 1 jalapeno, chopped
• 5 15 1/2 ounce cans black beans, drained and rinsed
• 4 cups low-sodium chicken or vegetable broth
• Optional: 4 cups roasted cubed sweet potatoes
• 1 cup chopped cilantro

Details

Servings 10
Adapted from rachaelraymag.com

Preparation

Step 1

In a large pot, heat EVOO over medium-high. Add carrots, celery, onion, red pepper, garlic and jalapeno and cook, stirring often, until vegetables are soft and fragrant, about 15 minutes. Puree vegetables with 3 cans black beans and 2 cups broth until smooth. Return to pot. Add remaining beans, broth, sweet potatoes (if using) and cilantro. Bring to a boil, then simmer until heated through and the mixture thickens, about 10 minutes. Season with salt and pepper. Serve immediately.