This past week I made this soup recipe for Ryan and me. The recent cool snap in the weather made for perfect soup weather and this recipe was a big hit. I took several recipes and combined, changed, and modified them to make a delicious soup! Plus, black beans are so packed with nutrients this soup is an excellent choice for those of us watching our diets and our budgets!
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 teaspoons chili powder
1/4 teaspoon black pepper
Salt to taste
1 cube low-sodium chicken bullion
4 cups water
2 (15-ounce) cans black beans, rinsed and drained (or equivalent cooked dried beans)
1 (28-ounce) can diced tomatoes
In a saucepan, saute onion, garlic, and celery in oil for about five minutes or until onion is translucent. Add chili powder, pepper, and salt and cook for an additional minute, stirring. Add bullion, water, beans, and tomatoes. Mix well and allow to simmer for 10-15 minutes before serving.