Yield: 6 servings
Carrot Black Bean Soup
This Carrot Black Bean Soup is a hearty and filling vegetarian soup. It's loaded with black beans, tender carrots, diced tomatoes, and zesty spices. Plus, it's ready in under 30 minutes making it a quick and easy meal option.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 3 cans, 15 oz black beans, rinsed and drained
- 1 can, 10 oz Rotel
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
Optional Toppings:
- Tortilla Chips
- Sour Cream
- Avocado
- Cilantro
- Tomatoes
- Green Onions
- Shredded Cheese
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Instructions
- In a large dutch oven, or soup pot, heat oil over medium heat.
- Add the onion, carrots, and celery. Sauté for 5 minutes and then add the minced garlic and cook for 30 seconds more.
- Add remaining ingredients and bring soup to a simmer. Simmer for 20 minutes, stirring occasionally.
- Optional: Use an immersion blender a couple of times to make the broth a little thicker. (This is completely optional and does not change the flavor as much as it does the texture.)
- Serve hot with your favorite toppings!
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Notes
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Then, when you're ready to reheat, you can heat the soup up in the microwave or on the stovetop.
Nutrition
Serving: 1, Calories: 394kcal, Carbohydrates: 36g, Protein: 25g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Cholesterol: 69mg, Sodium: 1018mg, Fiber: 9g, Sugar: 13g