{"id":1453,"date":"2025-04-02T02:22:01","date_gmt":"2025-04-02T02:22:01","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1453"},"modified":"2025-04-02T02:22:29","modified_gmt":"2025-04-02T02:22:29","slug":"healthy-hearty-black-bean-soup","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/04\/02\/healthy-hearty-black-bean-soup\/","title":{"rendered":"Healthy &amp; Hearty Black Bean Soup"},"content":{"rendered":"\n<p><strong>Yield<\/strong>\uff1a 6<\/p>\n\n\n\n<p><strong>Ingredients<\/strong>\uff1a<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>1 onion, diced<\/li>\n\n\n\n<li>2 stalks celery, chopped<\/li>\n\n\n\n<li>1 carrot, chopped<\/li>\n\n\n\n<li>1 red bell pepper, diced<\/li>\n\n\n\n<li>4 cloves garlic, minced<\/li>\n\n\n\n<li>1 jalape\u00f1o pepper, seeded, diced<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>1 teaspoon pepper<\/li>\n\n\n\n<li>2 tablespoons cumin<\/li>\n\n\n\n<li>60 oz black bean, 4 cans, drained, rinsed<\/li>\n\n\n\n<li>4 cups vegetable stock<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>avocado, chopped, to serve<\/li>\n\n\n\n<li>queso fresco, crumbled, to serve<\/li>\n\n\n\n<li>cilantro, chopped, to serve<\/li>\n\n\n\n<li>tortilla chip, crumbled, to serve<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.<\/li>\n\n\n\n<li>Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.<\/li>\n\n\n\n<li>Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.<\/li>\n\n\n\n<li>Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.<\/li>\n\n\n\n<li>Cover the pot and cook over low heat for 30 minutes until the beans are very tender.<\/li>\n\n\n\n<li>Remove the bay leaf. Transfer about 4 cups of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.<\/li>\n\n\n\n<li>Pour blended soup back into the pot and mix to incorporate.<\/li>\n\n\n\n<li>Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Yield\uff1a 6 Ingredients\uff1a Instructions:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73,59],"tags":[164],"class_list":["post-1453","post","type-post","status-publish","format-standard","hentry","category-soup","category-vegetables","tag-black-bean"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1453"}],"version-history":[{"count":1,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1453\/revisions"}],"predecessor-version":[{"id":1454,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1453\/revisions\/1454"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}