Black Bean Soup
25 - 30 minutes
Viewing recipe forModel #: CT680
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1/2 onion, peeled, chopped
1 carrot, peeled, chopped
1 stalk celery, chopped
2 cloves garlic, peeled, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups cooked black beans, drained
2 chipotle peppers
2 cups low-sodium chicken broth, plus more as desired
Salt and pepper, to taste
Sour cream, for garnish
Scallions, minced, for garnish
- Heat oil in a 3-quart saucepan over medium-high heat. Add onion, carrot, celery, garlic, cumin, and oregano to the saucepan. Sauté until vegetables are softened. Add remaining ingredients, except sour cream and scallions, to the saucepan. Simmer for 15 minutes. Let cool to room temperature.
- Place 2 cups of the cooled soup into the 64-ounce Precision Processor.
- Select PUREE.
- Return pureed soup to saucepan with remaining unprocessed soup and simmer until heated through. Garnish each serving with sour cream and scallions.
A tip from the Ninja® Kitchen Team
DO NOT BLEND HOT INGREDIENTS