You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion diced (about 1 cup)
  • 1 celery rib, diced (about 1/2 cup)
  • 3 cans (15 1/2-ounce) black beans, rinsed and drained
  • 1 can (14 1/2-ounce) diced tomatoes with garlic and onion
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3 cups water
  • 1 tablespoon balsamic vinegar

Instructions

  1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
  2. Transfer 3 cups beans and liquid to a processor and process to a coarse purée. Return purée to pot, stir in vinegar and heat thoroughly.
Recipe by Jean Kressy

Videos You Might Also Like

The recipe was originally published as Chunky Black Bean Soup on Relish.com

Didn't find what you were looking for? Try another search: