Go Back
bowl of black bean soup garnished with cilantro and avocado

Black Bean Soup

Print Recipe Pin Recipe
Servings: 8
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 large onion (or 2 small), chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 4 tbsp olive oil
  • 4 cloves of garlic, minced
  • 1/2 tbsp oregano
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 bay leaf
  • 5 c sprouted black beans
  • 1/2 pre-cooked spaghetti squash, shredded optional
  • 5 c vegetable stock or water
  • 1 tbsp salt
  • 1 lime, juiced
  • 1/2 bunch of cilantro, minced
  • avocado for garnish

Equipment

  • Dutch oven
  • Immersion blender

Method
 

  1. Sauté the onion on medium-heat in olive oil for 5 min or until soft, and then add carrot and celery, cooking 5 minutes more.
  2. Add garlic and seasonings, stirring one minute, until fragrant.
  3. Add beans, squash (if using) and water or stock and bring to a boil. Reduce to a simmer and cover for 30-45 minutes.
  4. Remove from heat and discard the bay leaf. Stir in lime juice and purée until desired texture is reached. Sprinkle with cilantro and avocado for garnish.