- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1/2 yellow onion, chopped
- 3 cloves garlic, chopped
- 2 (15 ounce) cans black beans, undrained
- 3/4 cup chicken broth
- 1/4 cup orange juice
- 2 teaspoons cayenne pepper
- 1 teaspoon chili powder
- 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.
- 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.
- 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.
05/01/2018
recipepes.com
Easy and Quick Black Bean Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
