- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My family loves this easy black bean soup. Use your favorite stock or broth to make it. I love veggie broth, which keeps it vegetarian, but chicken stock works well, too. Serve this brothy or blend a portion or all of the soup to make it super creamy.
Ingredient:
- 4 (15oz) cans black beans, drained and rinsed or use 6 cups cooked black beans
- 1 to 3 canned chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons olive oil
- 1 cup diced onion, 1/2 large onion
- 3/4 cup diced carrots, 1 large carrot
- 1 tablespoon minced garlic, 3 to 4 cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar or lime juice
- 1 (15oz) can diced tomatoes, try fire roasted tomatoes
- 4 cups (946ml) vegetable broth, see our homemade veggie broth
- 1 bay leaf
- 1/2 cup cilantro leaves, roughly chopped
- For serving: Avocado, lime wedges, cilantro, sour cream, cheese
