Black Bean Soup Recipe
You can never go wrong with a warm and hearty bowl of this homemade black bean soup! Brimming with the earthy goodness of black beans, the subtle smokiness of cumin, and a playful kick of chili heat, it’s got a taste and texture that are truly extraordinary. Not to mention, it’s easy to make and incredibly versatile!
Olive Oil: Used for sauteing the veggies. You can substitute it with vegetable oil if you prefer. Onion: I typically use brown onion, but whatever kind of onion you’ve got on hand will do the trick. Red Bell Pepper: Adds a touch of sweetness and vibrant color. You can also use green or yellow bell pepper. Garlic: Infuses the soup with a fragrant, savory kick of flavor. Always use freshly minced garlic cloves for the best results. Cumin: Brings a bit of warm, smoky spice. Chili Powder: Provides a touch of heat. You can also add a pinch of cayenne pepper or red pepper flakes along with the chili powder to add even more spicy goodness. Black Beans: Canned black beans create the base of the soup. Vegetable Broth: Provides a liquid base. I use low-sodium broth to control the saltiness of the dish. Salt and Pepper: Used to enhance the flavors of the soup. Cilantro: Adds a layer of fresh herby flavor. Lime Juice: Adds an acidic note that brightens up the soup and complements the spicy flavor.
Sour Cream: Adds a touch of creamy texture and tangy goodness to complete the soup. Cilantro: Used as a garnish it adds a pop of vibrant color and freshness. Avocado: Provides delicious richness and a contrasting texture. Lime Wedges: Works as a garnish to infuse the soup with a bright and zesty kick of fresh lime juice.
This recipe brings gourmet flavors to your table with ease by seamlessly blending accessible ingredients and simple steps. It promises a delicious and satisfying meal without the hassle. Start by heating the olive oil over medium heat in a large pot. Then add the diced onions and red bell peppers and saute them for about 5 minutes until they begin to soften. Now, stir in minced garlic, ground cumin, and chili powder. Then cook the mixture for one more minute for the garlic to become fragrant. Next, it’s bean time! Add the black beans and broth to the pot and then season them with salt and pepper to taste. Now, bring the soup to a simmer and let it cook for 15 minutes. Once you’ve let the mixture simmer for a bit, use an immersion blender to partially blend the soup. I prefer to leave some of the beans whole for added texture, but you can make it as smooth or chunky as you like. Alternatively, you can also use a blender for this step. After blending, stir the chopped cilantro and lime juice into the soup. Then taste it and adjust the seasoning with more salt and pepper if needed. Now, ladle the black bean soup into your favorite bowls and top it with a dollop of sour cream, cilantro, diced avocado, and a wedge of lime to serve.
Storage
You can store leftover black bean soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm it on the stovetop over low to medium heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave in short intervals, stirring in between.
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title: “Black Bean Soup” ShowToc: true date: “2024-10-16” author: “Michael Collins”
It’s one of our favorite soups because it has a bold, smokey, and almost meaty flavor. It packs plenty of protein and fiber to make you feel satiated, nourished, and healthy. It combines the creamy texture of black beans cooked in an aromatic soffritto of onion, garlic, and cumin with smokey, tongue-tickling chipotle powder (smoked paprika is good, too, if you don’t have chipotle). You’ll love this soup with a topping of Pico de Gallo and sliced avocado, a generous dollop of sour cream, fresh cilantro, and a good squeeze of lime juice. The play between hot and cold, spicy and fresh, earthy and herby will make you want to reach for a second bowl. Also, did we mention it’s really easy to make? It’s the perfect recipe for a weeknight dinner, and it’s also excellent for meal prep.
Flavor base
To make a flavorful soffritto and build flavor from the ground up, you’ll need olive oil, carrot, onion, celery, and garlic. You can chop the veggies with a knife or pulse them in a food processor. You can substitute avocado oil for olive oil.
Herbs and spices
We recommend bay leaves and ground cumin as they complement the black beans beautifully. Substitute dried oregano for bay leaves. We also love adding chipotle powder for a smokey and mildly spicy flavor. Alternatively, you can use Chipotle in adobo sauce. They come in a small can, and one Chipotle with a tablespoon of its marinating sauce is enough as they pack a spicy punch. We are aware that chipotle powder is not your usual pantry staple. You can easily replace it with a teaspoon of smoked paprika and red pepper flakes to taste.
Black beans
You can use canned black beans, drained and rinsed. You can also cook dried black beans in water before using them for the soup. Here’s our guide on how to cook black beans.
Broth
We use low-sodium vegetable broth to keep the recipe vegetarian. However, other broths, including chicken broth, work in this recipe.
Tomatoes
We recommend canned diced tomatoes. Substitute other types of canned tomatoes, including whole canned peeled tomatoes, crushed tomatoes, tomato puree, and fire-roasted tomatoes.
Salt and Pepper
Season with sea salt or kosher salt and freshly ground black pepper.
Lime
Freshly squeezed lime juice is a must in this recipe because it adds a splash of acidity and freshness, allowing the other flavors to shine. Substitute lime juice with apple cider vinegar or red wine vinegar.
Optional Toppings
Cilantro or fresh coriander. Guacamole or sliced avocado. Pico de Gallo or salsa fresca. Tortilla chips. Sour cream or vegan sour cream. Jalapeños or hot sauce.
In a large pot or Dutch oven, heat the olive oil. Add the chopped onion, celery, carrot, and sauté on medium heat for 5 minutes, stirring often. Then add grated garlic, ground cumin, chipotle powder (substitute 1 teaspoon smoked paprika and red pepper flakes to taste), and sauté for one more minute or until you smell their fragrant aroma. Add vegetable broth, drained and rinsed black beans, canned tomatoes, bay leaves, salt, and black pepper. Stir, cover with a lid, bring to a boil, then crack the top open and simmer on medium heat for about 25 minutes. Blend 1 to 2 cups to make the soup extra creamy. You can use an immersion blender or a standing blender. Stir in the juice of one lime, then taste and adjust for salt and spices.
Serving suggestions
This soup is plenty nutritious to serve as a main meal. Serve in bowls, topped with fresh cilantro and an extra squeeze of lime juice. You can also add sliced avocado or guacamole, pico de gallo, sour cream, quick pickled red onions, jalapeños, tortilla chips, hot sauce, and corn kernels. Pick your favorite toppings. Refrigerator: Let the soup cool down, transfer it into an airtight container, and keep it in the fridge for four days. Reheat only the portions you’ll eat in a microwave for three minutes or in a saucepan on the stove. Freezer: Let the soup cool down, transfer it to a freezer-friendly container, and freeze for up to 3 months. Thaw slowly in the refrigerator or the microwave.
Similar recipes
BLACK BEANS: Black beans are easy to cook with. You can use them to make a vegetarian chili, black bean salad, black bean burger, breakfast burrito, sweet potato hash, or black bean mango salad. You can also add them to your favorite grain bowls and healthy salads. SOUPS: If you liked this black bean soup, you might also enjoy our lentil vegetable soup, Tuscan bean soup, Moroccan lentil soup, Harira soup, chickpea soup, and vegetable soup. Or check out our compilation of our best healthy soup recipes for more ideas. MEXICAN INSPIRED: Refried beans, tostadas, quinoa salad, sweet potato chili, pico de Gallo, guacamole, corn tortillas, and lentil chili.
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