Why We Like It
Cuban-inspired flavors in a black bean soup? It's healthy and hearty and loaded with veggies, and we really loved how the sautéed onion and pepper topping completed the texture and flavor of this delicious soup!
Start the Soup:
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Add oil to a large pot over medium high heat. When hot, add celery and carrots and sauté for 3-5 minutes until beginning to get tender. |
Add Next:
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Add to the pot and stir to combine. Cook for one minute. |
Add and Bring to a Boil:
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Add to the pot and bring to a boil. |
Finish the Soup:
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Add to the pot, stir to combine, and cover and let simmer for 15-20 minutes. |
Sauté the Soup Topping:
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Add oil to a large skillet over medium high heat. Add garlic, onion and peppers and sauté for 5-8 minutes, stirring occasionally, until tender. Season with a dash of salt and pepper if desired. |
Blend the Soup (OPTIONAL):
If desired, you can either use the back of a spoon and mash some of the beans in the soup, or use an immersion blender to “blend” all or part of the soup to your desired consistency. If desired, add more low sodium broth (about 1 cup). |
Serve and Enjoy!
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Serve soup topped with some of the sautéed onion pepper topping along with chopped cilantro and avocado. |
Nutrition Information for one serving
- Calories: 265
- Fat: 9 g
- Saturated Fat: 1.3 g
- Cholesterol: 0 mg
- Total Carbohydrate: 38 g
- Fiber: 14 g
- Total Sugars: 6 g
- Added Sugars: 0.5 g
- Protein: 11 g
- Sodium: 460 mg