Black Bean Soup

This soup is so so easy and comes together quickly. It is a great weeknight dinner and a great one for anyone who may not love soup or want soup for dinner. I served with quesadilla dippers which meant everyone had a part to fill up on. We topped it with cheese, salsa verde, and sour cream.

Soup is annoying to photograph – trust me that the flavor is fantastic. It is dairy-free and easy to be vegan, if needed.

The Three Bite Rule - Black Bean Soup

Easy Black Bean Soup
Ingredients: (for 4 servings)

1/2 bell pepper, chopped
2 large carrots, chopped or grated
1, 29oz can black beans
2 cups broth (chicken, beef, vegetable)
1 garlic clove, minced
1/2 teaspoon ground cumin
toppings: shredded cheese, salsa, sour cream, hot sauce, guacamole, tortilla chips

Directions:
In a large pot, cook the carrots and peppers in olive oil for about 7 minutes over medium heat until soft and mostly cooked through.

The Three Bite Rule - Black Bean Soup

Add in the black beans, broth, garlic, and cumin. Stir well and cook for ~30 minutes over low heat.

The Three Bite Rule - Black Bean Soup

Add half or 3/4 to a blender or food processor and carefully blend. Repeat in batches for the texture you prefer. (I blended almost all of it.)

The Three Bite Rule - Black Bean Soup

Add more broth if desired. Serve with toppings as you like. Enjoy!

The Three Bite Rule - Black Bean Soup

One kid ate mostly soup and no quesadilla and the other ate mostly quesadilla and only a few bites of soup. I blended it a lot but wonder if they would have been more into it with more recognizable beans since they really like them. Sour cream is a good way to mellow it out a bit.

Make it ahead of time, or make in smaller batches. It would be great alongside a taco feast and has chili-ish vibes with all the toppings.

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