Ingredients
- 2 tablespoons oil (vegetable oil)
- 1 yellow onion (diced, about 1 cup)
- 1/2 cup green bell pepper (1/2 pepper, diced)
- 2 celery sticks (diced, about 1/2 cup
- 4 garlic cloves (peeled and minced, about 1/4 cup)
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried oregano
- 3 teaspoons chili powder (or more to taste)
- 1 teaspoon Sazon (Spanish seasoning)
- 3 cans (46.5 ounces) black beans (15.5-ounce cans low-sodium black beans, drained and rinsed)
- 8 cups water
- 2 (8 grams) chicken bouillon cubes (2 cubes)
- 1 lime (juiced)
How to Make
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Step 1: Place a soup pot on the stove over medium heat and when it is hot, add the oil. Add onion, celery, green pepper, garlic, basil, oregano, and chili powder and sazon and cook about 10 minutes until the onion is soft.
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Step 2: Add the 3 cans beans, water, and bouillon cubes. Increase the heat to high and bring to a boil. Then, turn the heat to low and cook about 1 hour until the beans are tender and the mixture is uniform in color.
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Step 3: If you want a pureed soup, set the soup aside to cool for about 20 minutes. Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth. Transfer to a large container. Repeat using the rest of the soup.
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Step 4: Just before serving, squeeze the juice of 1/4 lime on each serving
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Step 5: Serve right away, you can also pour over rice for more filling meal or cover and refrigerate up to 5 days.
We hope you enjoy this recipe!
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