Black Bean Soup

5 from 1 vote

To cook this Black Bean Soup recipe according to SCD guidelines, you first soak the beans overnight and then simmer the soup for 1 ½ to 2 hours, or until the beans are tender.

Servings: servings

Calories: 261kcal

Equipment

Blender

Ingredients

3 tablespoons olive oil or other cooking oil
1 large onion peeled and diced
3 large carrots diced into coins
1 large celery stalk trimmed and chopped
½ teaspoon salt
4 garlic cloves peeled and minced
1 tablespoon ground cumin
1 teaspoon chili powder
4 cups water or vegetable broth
1 tablespoon honey optional
1 red bell pepper diced into small pieces
24 ounces black beans soaked overnight, or two 15 ounce cans
1 tablespoon lime juice or to taste
salt and pepper to taste

Instructions

Place the olive oil in a large saucepan (at least 6-quart size) over medium heat.
Place the carrots, onion, celery, and salt in the saucepan and cook for about 5 minutes, stirring occasionally, until the onion begins to turn translucent.
Add the garlic, cumin, and chili powder. Stir well and cook for a few minutes.
Add the broth, honey, red pepper, and beans and stir well. Bring to a boil and then reduce the heat and simmer for about 30 minutes.
Ladle out about half the soup into a blender container. You may want to let it cool for a few minutes before blending.
Puree until smooth and then stir back into the soup in the saucepan.
Add lime juice and sea salt to taste and serve with your favorite toppings. The soup can be refrigerated for a few days or frozen for use later.

Nutrition