Honey, You're Sleeping on the Couch But It's Worth it Black Bean Soup

Honey, You're Sleeping on the Couch But It's Worth it Black Bean Soup

This awesome soup landed my husband on the couch the night I made it, but it didn't end up bothering me. No matter what your tolerance for beans is, this soup is way worth it, so take some Beano if you must, and enjoy!

Here's What You're Gonna Need

1 tbs olive oil
2 stocks of celery, diced
1/2 small onion, diced
1/2 green bell pepper (or any combo of green, yellow and red), diced

1/4 tsp garlic powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
1/2-1 tsp (depending on how hot you want it) cayenne pepper
1/4 tsp black pepper

2 cups vegetable broth
3 (15 ounce) cans of black beans (do not drain)

And Here's What You're Gonna Do

Heat oil in a deep saucepan or pot over medium heat.

Add celery, minced onion, bell peppers. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the second group of ingredients (through black pepper) and saute for another 3 minutes.

Add broth, beans, and liquid from beans to the mix and bring it to a boil. Reduce heat, and simmer for up to two hours, but at least 15 minutes.

Allow the soup to cool slightly and then blend the heck out of it with an immersion blender, or in batches in a blender. Top with sour cream, shredded cheese, and/or green onions, if that's how you roll. I also like mine with blue corn tortilla chips.