Recipe- Flavorful And Gluten Free Mexican Black Bean Soup

This Mexican Black Bean Soup is rich and flavorful, comes together quickly, and takes advantage of the convenience of canned black beans. Studded with bits of sausage and veggies, it’s a wonderful and comforting meal everyone will love, especially when paired with these gluten-free biscuits.

Ingredients

3 - 14 oz. cans black beans
4 - 6 garlic cloves, minced
1 pound pork sausage (such as Jimmie Dean)
2 carrots, peeled and chopped
2 celery stalks, chopped
1 small sweet onion, chopped
1 green pepper, chopped
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoons dried oregano
6 cups low sodium chicken broth
½ cup cilantro, chopped
2 - 4 tablespoons fresh squeezed lime juice
sea salt & fresh ground black pepper to taste

To Garnish

tortilla chips
avocado
lime wedges

Method

- Blend 2 cans of black beans, including the liquid from the cans, in a blender, blending to either a smooth consistency, or a rough chop – whatever your personal preference. Set aside.

- In a 6-quart Dutch oven, brown the pork sausage over medium-high heat.

- Add in the carrots, celery, sweet onion, and green pepper; cook until the vegetables start to turn soft, about 5 minutes.

- Stir in the chili powder, ground cumin, and oregano, cook for another two minutes.

- Pour in the chicken broth, pureed black beans, and the 3rd can of black beans, including the liquid from the can.

- Bring to a boil over high heat, and then turn down to medium heat and simmer for 20 minutes.

- Stir in the cilantro and the fresh squeezed lime juice during the last few minutes of cooking.

- Garnish with tortilla chips, avocado, and lime wedges.