Black Bean Soup

Makes 6
Prep 15 m
Cook 25 m



  1. 1 of 3 Drain and rinse all beans. Set aside. Heat oil in 5-quart stock pot over medium heat. Add carrot, celery, onion and garlic. Cook, over medium heat, for 5 minutes. Stir in chopped chipotle peppers.
  2. 2 of 3 Once onion and garlic are fragrant and slightly softened, pour in vegetable broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.
  3. 3 of 3 Puree soup in batches and serve warm with sour cream, if desired.
Nutrition Information for Black Bean Soup
Servings Per Recipe: 6
Per Serving: 1 mg chol., 5 g Fat, total, 37 g carb., 11 g fiber, 1 g sat. fat, 10 g pro., 201 kcal cal., 1289 mg sodium