Easy and Quick Black Bean Soup

This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 293 Calories

Ingredients

• ¼ cup orange juice
• 2 tablespoons olive oil
• 2 stalks celery, chopped
• ¾ cup chicken broth
• 2 teaspoons cayenne pepper
• 1 carrot, chopped
• 1 teaspoon chili powder
• ½ yellow onion, chopped
• 3 cloves garlic, chopped
• 2 (15 ounce) cans black beans, undrained

Recipe Instructions

Step 1

Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.

Step 2

Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.

Step 3

Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.