This recipe actually reminds me of Panera’s black bean soup, if you ever had the opportunity to try their version before they discontinued it. It has a slightly smoky, savory flavor with plenty of veggies packed into each bite.
Why You’ll Love It
This soup is packed with fiber and plant-based protein, thanks to the black bean base. Research suggests that adding beans to a meal may help to lower blood sugar spikes and they contain minerals like calcium and magnesium, which may help to promote healthy bones. You also don’t need to use partial ingredients here, like opening a can of tomato paste to get a few tablespoons, or a can of chipotles in adobo sauce. (Which, I admit, is one of my favorite things to add to a soup recipe like this, but I don’t want you to open a whole can just for this recipe.) Instead, we’ll use simple pantry ingredients that you may already have on hand.
Ingredients You’ll Need
The base is super easy, and then you’ll stir in the final layer of flavor, including lime juice and cilantro, and the end. If you don’t need a vegetarian soup, feel free to use chicken broth instead! I add red pepper flakes to this recipe to give it some kick, but feel free to swap that out for a pinch of cayenne pepper (literally, only a pinch!) or omit it entirely for a less spicy soup.
How to Make It
- Saute the veggies. Add a drizzle of olive oil to a large pot over medium high heat and saute the onions, celery, and bell pepper until they start to soften, about 5 minutes. Add in the garlic, ground cumin, smoked paprika, oregano, and red pepper flakes and stir briefly, just until they are fragrant. This should take about 1 minute.
- Simmer. Add in the water, drained and rinsed canned beans, and salt. For a thick soup, you may only want to use 3 cups of water, but I prefer to use 4 cups in total. If you reduce the water you use, you may want to also reduce the salt. You can always add more later! Bring the liquid to a boil, then cover the pot and lower the heat. Let the soup gently simmer for 25 to 30 minutes. This will bring out all the flavor, and make the beans very tender.
- Blend. Transfer 4 cups of the soup to a blender, and blend until very smooth. Safety tip: When blending hot liquids, be sure to remove the vent cover in your blender’s lid, and cover it lightly with a thin dish towel to allow steam to safely escape. This will prevent the steam pressure from blowing the lid off your blender. Alternatively, you can use an immersion blender and blend the soup directly in the pot, instead.
- Enjoy! Return the blended soup back to the pot, and stir in the lime juice and cilantro. Adjust any seasoning to taste. (I usually add a little more salt.) Serve warm in bowls with your favorite toppings, like sour cream, avocado, or even tortilla chips, for some added crunch. The leftover soup is amazing over baked potatoes, FYI. I highly recommend trying it with any extra soup you may have on hand. Looking for more soup recipes? Try Vegetarian Tortilla Soup, If you try this black bean soup recipe, please leave a comment and star rating below letting me know how you like it!
