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Black Bean Soup Recipe

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3.9 from 9 reviews

Black Bean Soup is a hearty and filling one-pot meal made with canned black beans and simple pantry staples. This vegetarian soup combines aromatic vegetables, spices, and lime juice to create a flavorful and comforting dish perfect for busy weeknights. It is easy to make and customizable with various toppings such as avocado, sour cream, and fresh cilantro.

Ingredients

Main Ingredients

  • 4 tablespoons olive oil
  • 2 cups chopped yellow onion (about 1 large onion)
  • 1½ cups chopped carrot (about 4 medium carrots)
  • 2 celery ribs finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • Ground black pepper to taste
  • 3 (15.25-ounce/432g) cans black beans drained and rinsed
  • 4 cups vegetable broth (960ml)
  • ¼ cup fresh lime juice (80ml)

Toppings

  • Sour cream
  • Fresh chopped cilantro
  • Sliced avocado

Instructions

  1. Sauté Vegetables: In a medium Dutch oven, warm the olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking and stirring occasionally until the vegetables are tender, approximately 10 minutes.
  2. Add Spices and Garlic: Stir in the minced garlic, ground cumin, dried oregano, kosher salt, and freshly ground black pepper. Cook while stirring constantly for 2 minutes to bloom the spices and release their aroma without burning them.
  3. Add Beans, Broth, and Lime Juice: Pour in the drained black beans, vegetable broth, and fresh lime juice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and let the soup simmer for 25 minutes, stirring occasionally.
  4. Blend for Thickness: For a thicker texture, carefully blend about 2 cups of the soup using a regular blender or an immersion blender until smooth. Stir the blended portion back into the pot.
  5. Simmer to Desired Consistency: Continue cooking the soup uncovered over low heat until it thickens to your liking, about 10 to 20 minutes. Stir occasionally to prevent sticking. Adjust thickness as desired.
  6. Serve: Ladle the soup into bowls and top with sour cream, fresh cilantro, and sliced avocado as preferred. Serve warm and enjoy!

Notes

  • Stir constantly when adding the spices. Cooking the spices with the oil and vegetables helps them bloom and enhances flavor without burning.
  • Rinsing canned black beans is optional. If you prefer a richer, thicker soup, keep the beans undrained as the packing liquid adds thickness. For a brothier consistency, rinse and drain them well.
  • Adjust lime juice to taste. Reduce to 2 tablespoons for a milder tang, or serve with lime wedges alongside for extra zest.
  • Blending some soup thickens and creates a luscious texture but is optional. Use caution when blending hot soup, cover blender with a towel to prevent splashes.
  • If soup becomes too thick after blending or reheating, add extra vegetable broth gradually to reach desired consistency.
  • For added protein, include cooked shredded chicken before serving. Leftover roasted or rotisserie chicken works well for a non-vegetarian variation.

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