Best EVER Black Bean Soup {There’s about a foot of snow on the ground here in S…

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Best EVER Black Bean Soup 🥑
{There’s about a foot of snow on the ground here in Salt Lake City…it’s insanely beautiful, but I just want to hibernate and eat soup.
Black beans are my favorite legume, and it IS #TacoTuesday
soooo….let’s celebrate with a big bowl!}
.
makes about 6 servings

Ingredients:
3 (15-oz.) cans organic black beans, drained and rinsed, or about 5 cups soaked, and prepared black beans (prepare to package directions)
2 Tbsps avocado oil, or extra-virgin olive oil
1 medium yellow onion, finely chopped
3 ribs celery, diced
1 red bell pepper, diced
3 cloves fresh garlic, minced
1 Tbsp. minced jalapeños
sea salt and freshly ground black pepper
1 tsp. chili powder
1 tsp. ground cumin seed
1 qt. bone broth
1 jar 14-1/2 ounces diced tomatoes with green peppers, undrained
1 bay leaf
1/4 cup Greek yogurt
1 avocado, sliced for garnish
2 Tbsp chopped fresh cilantro, for garnish
fresh lime wedges
Instructions:
Remove 1 cup black beans from the rest, and mash that 1 cup of beans, leaving the remaining beans whole, set aside.
Heat oil, in a large pot over medium-high heat. Add onion, celery, and red pepper, then cook until soft and translucent, stirring occasionally, for about 4-5 minutes.
Add jalapeños, garlic, and seasonings (chili powder, cumin) and cook until fragrant, about 2 minutes more.
Add black beans including mashed beans, broth, tomatoes and bay leaf and bring to a boil. Reduce to a simmer and let cook on low until slightly reduced, about 15 minutes. Remove bay leaf.
Taste and season with sea salt and freshly ground black pepper if desired.
Serve with a dollop of yogurt, sliced avocado, lime, and cilantro. Enjoy!
❤Rachel

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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