This black bean soup is a delicious vegetarian soup that is both simple and spectacular. It's packed with savory and spicy flavors and takes around 30 minutes to prepare.
THE BENEFITS OF BLACK BEANS
Let me tell you why you should be a black bean fan if you aren't already. They're high in fiber and protein, inexpensive, and simple to prepare. They're ideal for providing an earthy, powerful flavor and meaty texture to your recipes. They're really good, aren't they?
Black beans are frequently sprinkled over burrito bowls, stuffed peppers, and taco salads - pretty much all of my Mexican dishes. But you already know how much I value ingredient variety. So, what better way to cook a vegetarian soup than with a tonne of vegetables and black beans?
BLACK BEAN SOUP INGREDIENTS
Black bean soup is a popular dish around the globe. My recipe is mainly influenced by traditional Cuban black bean soup recipes, but I've altered it somewhat to suit my tastes!
Vegetables: Onion, carrots, and celery add a chunky vegetable punch to this soup.
Broth: In this dish, you may use either vegetable broth or chicken broth. It's up to you whether you want to keep it vegetarian or vegan.
Black Beans: While dried black beans are an alternative, they must be cooked first before being added to the soup.
Spices: A mixture of cumin, oregano, coriander, and cayenne pepper creates an earthy, spicy flavor that pairs wonderfully with the beans.
HOW TO MAKE BLACK BEAN SOUP
I'm pleased to report that this is a one-pot recipe! Those are my go-to recipes for a quick and easy meal. This is how it goes.
Begin by sautéing the vegetables in a large saucepan for 4 to 5 minutes. Then, for another minute, whisk in and "toast" all of the spices until fragrant.
Then stir in the black beans and chicken broth. Bring to a boil, then lower to low heat and allow the soup to simmer for about 15 minutes.
The next step is to make this black bean soup into a creamy yet chunky consistency. I'm blending a couple of rounds right in the saucepan using an immersion blender. If you don't have a food processor, purée 1 to 2 cups of the soup in a blender. Then return it to the saucepan with fresh lime juice for a burst of flavor!
HOW TO SERVE BLACK BEAN SOUP
- Don't forget to add some fresh garnishes, like chopped cilantro, red onions, cotija cheese, diced avocados, or even pickled red onions.
- Add some sour cream for a creamy, tart, and fresh finishing touch!
- Serve this with rice for a meal that is even heartier.
- To store: Place any leftovers in the refrigerator for 4 to 5 days in an airtight container.
- To Freeze: Pour this into a freezer-safe container and keep it there for up to three months to freeze. I adore using Souper Cubes, which are available on my Shop page, to freeze individual servings.
- To Refrigerate: If it is frozen, thaw it the night before in the refrigerator. After that, you can microwave it in a bowl for 1-2 minutes to reheat it. Alternatively, you could reheat it in a pot over the stove.
BLACK BEAN SOUP
- 2 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 1 large carrot, peeled and diced
- 2 celery ribs, diced
- 1 jalapeno pepper, deseeded and diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 3 (15-ounce) cans low-sodium black beans, drained and rinsed
- 3 cups low-sodium vegetable or chicken broth, or more??
- 1 to 2 tablespoons fresh lime juice
- Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
- Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.
- Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
- Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
- Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
- Ladle the soup into individual bowls and garnish with your favorite toppings.
- Each serving is about 2 cups.