Best Black Bean Soup
Ingredients
- 2 tsp olive oil or 2 tbsp vegetable broth
- 1/2 medium onion, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 8 oz can tomato sauce
- 10 oz can of Ro-Tel no salt added (diced tomatoes with green chilies)
- 2 tsp Sazón
- 1/2 tsp adobo seasoning
- 1 tsp cumin
- 1 tsp oregano
- 2 cans black beans
- 1 tsp sugar (optional but helps to balance the acid from the tomatoes)
- 2 cups vegetable broth
- Salt and pepper to taste
Preparation
In a large pot set to medium heat, add oil, onion, celery and green bell pepper with a pinch of salt and sauté until onion is softened.
Stir in garlic and red bell pepper, continuing to stir until garlic is fragrant.
Add in sazón, Adobo, cumin, and oregano and stir well to combine and cook for about one minute.
To the pot, add tomato sauce, Ro-tel, and black beans with their liquid.
Stir your mixture and pour in vegetable broth and sprinkle in sugar.
Mix and bring to a boil then reduce to a simmer and cook for about 20 minutes.
Optionally, add a squeeze of lime juice overtop before serving.
Tips
Ro-Tel can be found in major stores or substituted with a 15oz can of roasted tomatoes.
If not using canned beans with their liquid, rinse them well, add an extra 1/2 cup water, and lightly mash some beans to achieve desired consistency.
Makes about 6-8 servings and freezes well.
