Vegetarian Black Bean Soup

By davidv

“I could write paragraphs on the health-benefits of eating black bean soup. But instead, I'll say this: robust flavor meets a deceivingly rich texture. YUM!” —David

Tip: Why the sugar? It's thought to help aid with digestion. There's a lot of fiber in this soup. So if a little sugar help your body handle those beans, why not add just a pinch!

Ingredients

• 1 (16-oz) bag black beans
• 1/2 tsp sugar
• 8 cups low-sodium vegetable stock
• 4 cups water, divided
• 3/4 tsp salt, or to taste
• 3/4 tsp ground black pepper
• 2 tsp adobo seasoning (not orange bitter)
• 5 garlic cloves, minced
• 2 Tbsp olive oil
• 3/4 cup onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup red bell peppers, chopped
• 1/2 cup green bell peppers, chopped
• 1/3 cup cilantro, chopped

Details

Adapted from qvc.co

Preparation

Step 1

Place the black beans, sugar, vegetable broth, 2 cups water, salt, pepper, adobo, and garlic in a large stockpot over high heat. Bring the mixture to a boil then reduce the heat to low. Simmer for 1 hour and 45 minutes. Stir occasionally.

Meanwhile, heat the oil in a medium-size skillet over medium-low heat. Add the onions, celery, and both the red and green peppers. Sauté for 2–3 minutes.

Scoop 1/3 of the soup into a blender with 2 cups of water and blend until smooth. Add the pureed soup back into the stockpot and stir in the sautéed vegetables until well combined. Continue cooking for 20 more minutes. Add the cilantro and cook for 5 more minutes.