When I told Ryan I was making black bean soup tonight, he wrinkled his nose. Well, guess who ate his words (not to mention lots of soup)???
Makes 4 Servings
1 1/2 Tbs olive oil
2-3 cloves of garlic, minced
1/2 onion, diced
1-2 stalks celery, chopped
2 cups of vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1 heaping tsp chili powder (or more if you want it hotter)
1 heaping tsp cumin
1/2 cup cream, half in half, or milk (depending on the fat content you want in your soup - I use milk and it works just fine)
1/4-1/2 cup fresh (deli-type) salsa
chopped green onions (optional)
sour cream (optional)
avocados, diced (optional)
Puree about 75% of the soup (adding small batches at a time) in a blender (or use an immersion blender). The more soup you puree the creamer. If you want chunkier soup, puree about 50-60% of the soup.
Return to pot and stir in cream and salsa. Cook on medium heat until soup is hot again.
Serve topped with onions, avocados and sour cream as desired.