From the Pantry Butler kitchen
Black Bean Soup
Cumin, onion powder, oregano, and garlic pack a flavorful punch in this bean soup. USDA MyPlate Kitchen — Good Food Cookbook: A Special Collection of Quick and Healthy Bean Recipes — Cornell Cooperative Extension of Onondaga County (public domain), via myplate.food
Ingredients
- 1 cup medium onion, chopped
- 3/4 cup celery, chopped
- 2 teaspoons garlic, chopped
- 1 1/2 cups low-sodium beef broth, fat removed
- 2 cans (15 ounces each) low-sodium black beans, drained and rinsed
- 1/2 cup thick and chunky salsa
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
Method
- Wash hands with soap and water.
- Combine all ingredients in a medium or large saucepan.
- Cover and simmer for 20 to 25 minutes or until vegetables are tender.
Save this to your own cookbook
The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.
Save this recipe →