Fast and Chunky Black Bean Soup
Sometimes I don’t feel much like cooking but definitely don’t feel like ordering out (or going out). This thick and tasty soup is an ideal go-to for such times as it comes together easily and I can have a meal on the table in less time than it takes to have something delivered. Bonus: It’s simple to double the recipe for a filling and quick crowd pleaser.
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 stalk celery, sliced
2 15 1/2-ounce cans black beans, rinsed and drained
2 10-ounce cans Ro-Tel Diced Tomatoes & Green Chilies
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon cilantro
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 cups water
1 tablespoon balsamic vinegar
Optional toppings, as desired: shredded cheese, sour cream, fresh cilantro, green onions
In a large saucepan, heat the oil over medium heat. Add onion and celery and cook until softened. Stir in all but the vinegar and cover. Bring to a boil then reduce heat and simmer about 10 minutes.
Using a potato masher, mash and stir, mash and stir until soup is a sorta chunky/sorta creamy (but not mushy) consistency. Stir in balsamic vinegar.
Top each serving as desired and serve with cornbread or rolls.
Serves 6.