Ingredients
Scale
- 2 tbsp olive oil
- 1/4 cup white or yellow onion, chopped
- 3–4 garlic cloves, minced
- 60 oz black beans, drained (4–15 oz. cans)
- 4 oz green chilis
- 2 cups vegetable stock
- 1/2 tsp garlic powder
- 1 tsp garlic salt
- sea salt and black pepper to Taste
Instructions
- In a stock pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, cook for 5 minutes.
- Add the drained black beans, green chilis and vegetable stock, stir.
- Then add the garlic powder and garlic salt, and salt and pepper to taste, stir.
- Simmer for about 15 minutes.
- Use an immersion blender and pulse the soup 4 or 5 times to make the soup creamy and still little chunky.
- Serve immediately!
Notes
- I always say salt and pepper to taste, in this case the saltiness can vary depending on black beans and vegetable stock. So salt to your liking or as needed.
- If you don’t have an immersion blender, you can scoop about half of the soup into a conventional blender and pulse, then return to pot.
- If you like a smooth soup, use a blender to pulse all of the soup until smooth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Side Dish, Soup