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Easy Black Bean Soup Recipe

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3.9 from 13 reviews

This easy black bean soup is a flavorful, nutritious, and hearty meal perfect for any day. Made with sautéed vegetables, aromatic spices, and creamy black beans, it offers a comforting blend of textures and bold flavors. The soup is finished with fresh lime juice and optional garnishes like avocado and cilantro for added freshness and vibrancy.

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, finely diced
  • 1 red bell pepper, finely diced
  • 4 garlic cloves, rough chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder (or smoked paprika, or both)
  • ¾ teaspoon salt, more to taste
  • 3 x 14-ounce cans of black beans, drained and rinsed (4 ½ cups)
  • 3 cups vegetable broth
  • 1 lime (1-2 tablespoons lime juice), more to taste

Optional Garnishes

  • Avocado slices
  • Jalapeno slices
  • Cilantro leaves
  • Hot sauce
  • Chopped red onion or pickled onions
  • Sour cream
  • Grated cheddar cheese

Instructions

  1. Saute: In a large Dutch oven or pot, heat the olive oil over medium heat. Add the diced onions, celery, carrots, red bell pepper, garlic, and salt. Sauté the mixture until fragrant and the vegetables begin to soften, about 7 minutes. Then add the ground cumin, ground coriander, dried oregano, and chili powder (or smoked paprika), and cook for 1 more minute to release the spices' aromas.
  2. Simmer: Add the drained and rinsed black beans and vegetable broth to the pot. Bring the mixture to a boil, then cover and reduce the heat to simmer. Let it cook for 15 minutes or until the vegetables are tender and flavors meld together.
  3. Blend: Remove about half of the soup and transfer it to an immersion blender or a regular blender. Blend until smooth but leave some bean chunks for texture. Pour the blended soup back into the pot and gently warm it on low heat, combining it thoroughly with the unblended portion.
  4. Season: Squeeze fresh lime juice into the soup and adjust seasoning with additional salt to taste. For extra heat, add cayenne pepper, ground chipotle powder, or chili flakes as preferred. Stir well to combine.
  5. Serve: Ladle the soup into bowls and garnish with optional toppings such as sliced avocado, jalapeno, cilantro, hot sauce, chopped red or pickled onions, sour cream, or grated cheddar cheese. Serve warm for a comforting, flavorful meal.

Notes

  • Using canned black beans saves time and effort; rinsing them reduces excess sodium and improves flavor.
  • You can substitute chili powder with smoked paprika or use both to adjust the desired level of smokiness and heat.
  • For a smoother soup, blend more of the soup; for a chunkier texture, blend less.
  • Vegetable broth can be substituted with chicken broth if not vegetarian, but vegetable broth keeps it vegan.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.

Find it online: https://recipefeastful.com/easy-black-bean-soup-recipe/