Thick Red And Black Bean Soup

Time needed
15 min preparation
+
30 min cooking
Serving Size / Yield
8 servings
Ingredients
- 2 (15 oz.) cans black beans, drained and rinsed
- 1 (15 oz.) can red kidney beans, drained and rinsed
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and diced
- 2 T. olive oil
- 4 cloves garlic
- 2 (15 oz.) cans chicken broth
- 1 (15 oz.) can diced tomatoes
- 2 tsp. cumin
- Salt and pepper to taste
- 2 tsp. lime juice
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Directions
In a skillet, heat oil and sauté onion, bell pepper, jalapeno, garlic, and celery until tender. Transfer to your blender along with 1 can black beans and diced tomatoes with juice. Blend until smooth and pour into a large sauce pan. Add in broth, cumin, salt, pepper, remaining beans, and lime juice. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
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