Black Bean Soup



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2-3 cloves garlic, chopped
  • 1 tsp chili powder
  • 1 tbsp ground cumin
  • 1 pinch black pepper
  • 2 (15 ounce) cans black beans
  • 1/2 (15 ounce) can whole kernel corn
  • 1/2 (14.5 ounce) can crushed tomatoes
  • 1 tsp salt or to taste
  • 2 cups water

For garnishing

  • 2 spring onions, chopped
  • 1/2 avocado, chopped (optional)
  • some sour cream


  1. Heat oil in a pot over medium-high heat.
  2. Add onion, celery, carrots, garlic and salt and sauté for 5 minutes.
  3. Season with chili powder, cumin powder, and black pepper; cook for 1 minute.
  4. Add a can of beans, corn and water and bring to a boil.
  5. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth.
  6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 7-8 minutes.
  7. Garnish with spring onions, avocado, sour cream and serve

Serves: 4

Inspiration source:

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