Black Bean Soup
Last Tuesday, after one of those long days where the city seems to move at double speed, I found myself craving something warm and comforting. That's when the idea of Black Bean Soup popped into my mind. Not only is it incredibly simple to whip up, but it's also packed with flavor and super satisfying. Whenever Alex smells it cooking, he always peeks into the kitchen, asking how much longer until dinner's ready. This soup is a lifesaver during busy weeknights when we all need a little culinary hug. If you're looking for a sweet treat afterwards, check out my favorite gluten-free lemon crinkle cookies.
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Why you’ll love this recipe
Black Bean Soup is more than just a meal; it's a comforting bowl of warmth that feels like home. You’ll love it for its simplicity, ease of preparation, and the way it effortlessly brings everyone to the table. It's not just quick, taking only 30 minutes, but it's also a great crowd-pleaser with its rich, hearty flavors. Plus, it's a versatile recipe, whether you're grabbing a cozy bowl on a chilly night or serving it alongside a spread for friends.
Ingredients
- 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
- 1 to 2 tablespoons fresh lime juice
- Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
Step-by-step instructions
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, scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Stir in the lime juice.
Recipe tips & variations
To elevate your Black Bean Soup, consider some garnishes. Donald loves adding a dollop of sour cream and a sprinkle of fresh cilantro for that extra zing. If you prefer a spicier version, increase the amount of jalapeno or cayenne pepper. And remember, any leftovers taste even better the next day!
Storage & reheating
Store any leftover soup in an airtight container in the refrigerator for up to four days. To reheat, simply warm it in a pot over medium heat until hot. The flavors tend to meld over time, making each reheat a delightful experience.
FAQs
Can I use dried black beans instead of canned for Black Bean Soup?
Absolutely! Just make sure to soak them overnight and cook them thoroughly before adding to the soup.
How do I thicken Black Bean Soup without losing its texture?
Using an immersion blender, puree a portion of the soup while leaving the rest chunky. This naturally thickens the soup while maintaining a great texture.
Is Black Bean Soup good for meal prep and how long does it keep?
Yes, it's fantastic for meal prep! It keeps well in the fridge for up to four days, making it a perfect make-ahead meal.
Can I make Black Bean Soup spicier or milder based on preference?
Certainly! Adjust the jalapeno and cayenne pepper to suit your taste. Make it as mild or as fiery as you like!
Recipes you may like
If you enjoyed this soup, you might also love these:
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
- Gluten-Free Lemon Crinkle Cookies
Enjoy your Black Bean Soup and the comforting warmth it brings into your home!
Print
Black Bean Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Warm and comforting Black Bean Soup that's simple to make and packed with flavor.
Ingredients
- 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
- 1 to 2 tablespoons fresh lime juice
Instructions
- 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, scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Stir in the lime juice.
Notes
- Consider garnishing with sour cream and fresh cilantro.
- For a spicier soup, increase the amount of jalapeno or cayenne pepper.
- Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
