souped-up-canned-black-bean-soup

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion (medium), thinly sliced
  • 1 carrot, thinly sliced or grated
  • 2 portobello mushroom caps, cleaned, gills removed* and diced fine
  • 1/2 red bell pepper, chopped
  • 1 teaspoon cumin
  • 2 garlic cloves, chopped or pasted
  • 2 cans (15-ounce) Goya black bean soup
  • 1 can (15-ounce) black beans, rinsed then mashed
  • 2 cups vegetable stock
  • 1 cup dry sherry
  • 1-2 cups water (depending on desired thickness)
  • Salt and pepper, to taste

For garnish (optional):

  • Avocado, chopped
  • Red onion, chopped
  • Sour cream

Directions

  1. In a medium soup pot over medium heat, warm the olive oil. Add the sliced onions and cook, stirring occasionally until the onion starts to caramelize for about 4-6 minutes.
  2. Add the carrot, mushroom and red bell pepper. Cook stirring occasionally until the vegetables start to soften for about 4-5 minutes.
  3. Sprinkle the cumin over the vegetables. Stir and wait until the spices become fragrant. This usually takes about one minute. Then add the garlic and stir for 30 seconds.
  4. Stir in the soup, beans, stock and sherry. Wait to add any water to see if needed to thin the soup or not.
  5. Season with salt and pepper.
  6. Increase heat to medium-high to bring to a boil. Reduce heat to medium-low, cover and cook for about 15-20 minutes or until the vegetables are cooked through.
  7. To serve, garnish with avocado, chopped red onion and a dollop of sour cream.

*Tip: Clean the mushrooms by wiping the tops off with a paper towel. Then, use a spoon to scrape out the gills under the cap before dicing.

https://www.cutco.com/learn/souped-up-canned-black-bean-soup