Black Bean Soup

30 min · Serves 4

Based on a recipe from Good Food Cookbook: A Special Collection of Quick and Healthy Bean Recipes Cornell Cooperative Extension of Onondaga County, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 cuponion, chopped
• ¾ cupcelery, chopped
• 9.9 mlgarlic, chopped
• 1½ cupsreduced-sodium beef broth
• 2 cansblack beans, low-sodium, drained and rinsed
• ½ cupthick and chunky salsa
• 7.4 mlcumin
• 2½ mlonion powder
• 1.2 mldried oregano

How to cook it

1. In a large pot, combine the chopped onion, chopped celery, chopped garlic, drained and rinsed black beans, thick and chunky salsa, cumin, onion powder, dried oregano, and reduced-sodium beef broth.
2. Place the pot over medium-high heat and bring the liquid to a boil, stirring occasionally.
3. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 20 to 25 minutes, until the vegetables are completely tender when pierced with a fork.
4. Remove the pot from the heat and ladle the soup into bowls to serve hot.

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