Black Bean Soup for One
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A smooth black bean soup with onion, carrot, celery, cumin, and a spoonful of salsa.
Ingredients
- ½ tbsp olive oil
- ¼ cup chopped onion
- 1 medium celery stalk chopped
- 1 medium carrot chopped
- ⅛ tsp kosher salt
- 1 garlic clove minced
- ½ tsp ground cumin
- 1 (15-oz) can black beans rinsed and drained
- 2 tbsp salsa
- 1 cup vegetable broth
Equipment
- saucepan
- blender
Directions
- Heat the oil in a 1-quart saucepan over medium heat for about 30 seconds. Add the onion, celery, carrot, and salt and cook for about 8 minutes, stirring now and then, until soft.
- Stir in the garlic and cumin and cook for 30 seconds.
- Add the beans, salsa, and broth and bring to a boil. Turn the heat to medium-low and simmer for about 20 minutes, until the beans are very soft.
- Purée the soup with an immersion blender, or carefully in a regular blender. Taste, adjust the seasoning, and serve.
Nutrition
Serving: 680g | Calories: 368kcal | Carbohydrates: 59g | Protein: 18g | Fat: 8.2g | Saturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2293mg | Potassium: 1308mg | Fiber: 21g | Sugar: 8.4g | Vitamin A: 11115IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 6.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); carrot counted as carrots, black beans counted as canned black beans. Brands and portions vary, so use it only as an approximation.