Quick Black Bean Soup

By Christine_cook

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, sliced
• 1 carrot, chopped
• 2 stalks celery, chopped
• 2 quarts (8 cups) low sodium vegetable stock or broth
• 2 cans (15 or 16oz each) black beans, drained and rinsed
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 tablespoon balsamic vinegar
• 1 bunch cilantro leaves

Details

Servings 8

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes. Stir in vinegar. Transfer to blender or food processor; process to desired consistency. Reheat if necessary. Ladle into shallow bowls, garish with cilantro.