Nothing fancy here. Just a good solid soup. Who doesn’t love that? I’m just super excited that my entire family eats it, so I’m sharing it with ya. Enjoy!
Black Bean Soup
Makes about 9 cups
- 1 large carrot, chopped
- 2 medium stalks celery, chopped
- ½ large onion, chopped
- 3 cloves garlic, smashed
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon Mexican oregano
- 4 cans black beans, drained
- 4 cups chicken stock
- ¼ cup masa harina
- Salt and pepper to taste
- Lime to taste
- Pico de gallo
- Crema or sour cream
- Avocado
- Queso fresco or feta
Heat a pot to medium. Add carrot, celery, onion, and a pinch of salt. Cook, stirring occasionally, 6-7 minutes.
Add garlic, cumin, coriander, and oregano. Cook 3 minutes adding water if needed to keep from sticking.
Add beans, stock, and masa harina. Simmer 10 minutes.
Using an immersion blender, blend the soup until it’s about 70% smooth.
Season with salt, pepper, and lime to taste.
Top with pico, crema, avocado, and queso or feta. Done.
