Maui Black Bean Soup

I’m a huge fan of Black Bean Soup and if a restaurant offers it, I’m ordering it. This was my second Eat Clean Black Bean Soup that I’ve made and my favorite of the two. It was pretty simple to make (just throw the ingredients in a pan, cook, puree some, and eat). It tastes so healthy! The flavor is outstanding!

I think this is the best Black Bean Soup I’ve ever eaten (and I’ve had a lot). If you have a favorite Black Bean Soup recipe or know of a place that sells Black Bean Soup and you like it, fill me in on the details.

I will definitely be making this again (over and over). Outstanding!!!

MAUI BLACK BEAN SOUP

Serves 8

2 tbsp extra virgin olive oil
2 ribs celery, trimmed and coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and de-veined, chopped
1 green pepper, seeded and de-veined, chopped
2 cloves garlic passed through a garlic press
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp chili powder
4 cups low-sodium chicken or vegetable stock
2 – 15oz. cans black beans
1 – 15oz. canned diced tomatoes
1 cup fresh corn kernels
Sea salt and fresh ground black pepper

In large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes

Add stock or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand-held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.