Black bean soup is a hearty, flavorful, and wholesome dish that’s perfect for cooler weather or whenever you need a nutritious, comforting meal. Made with simple ingredients like black beans, tomatoes, and spices, this soup is filling, loaded with fiber, and naturally vegetarian. Customize it with your favorite toppings for a delicious, satisfying bowl of soup!
Equipment:
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender (optional)
- Cutting board
- Knife
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1-2 jalapeño peppers, diced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 4 cups black beans, cooked (or 2 cans, drained and rinsed)
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
Instructions:
- Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and jalapeño (if using) and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. - Add the Spices
Stir in the ground cumin, smoked paprika, coriander, cayenne (if using), salt, and pepper. Cook for 1-2 minutes to allow the spices to become fragrant. - Add the Beans, Tomatoes, and Broth
Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together until well combined. - Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, allowing the flavors to meld. - Blend for a Creamy Texture (Optional)
For a thicker, creamier soup, use an immersion blender to partially blend the soup directly in the pot, or transfer half the soup to a blender and blend until smooth. Return the blended soup to the pot and stir. - Finish with Lime Juice
Stir in the lime juice for a touch of brightness and adjust seasoning to taste. - Serve
Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings.
Presentation Ideas:
- Top with a dollop of sour cream or Greek yogurt, sliced avocado, and tortilla strips for a Southwestern flair.
- Sprinkle with crumbled queso fresco or shredded cheese and serve with lime wedges on the side.
- Serve alongside cornbread or crusty bread for a complete meal.
Tips:
- For an extra protein boost, add diced smoked sausage, chorizo, or shredded chicken.
- To add more heat, sprinkle crushed red pepper flakes or add an extra jalapeño.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Black bean soup is a deliciously healthy and versatile meal that’s easy to make and packed with flavor. Whether enjoyed as is or with all the toppings, it’s a warming, satisfying dish that’s perfect for any occasion.
Black Bean Soup Recipe
Warm up with this easy black bean soup recipe, packed with protein, fiber, and bold spices. A comforting and nutritious meal for any night of the week!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Blender or immersion blender (optional)
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper red or green, diced
- 1-2 jalapeño peppers diced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
- 4 cups black beans cooked (or 2 cans, drained and rinsed)
- 1 14.5 oz can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Fresh cilantro chopped, for garnish
Instructions
- Sauté the Vegetables
- In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and jalapeño (if using) and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Spices
- Stir in the ground cumin, smoked paprika, coriander, cayenne (if using), salt, and pepper. Cook for 1-2 minutes to allow the spices to become fragrant.
- Add the Beans, Tomatoes, and Broth
- Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together until well combined.
- Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, allowing the flavors to meld.
- Blend for a Creamy Texture (Optional)
- For a thicker, creamier soup, use an immersion blender to partially blend the soup directly in the pot, or transfer half the soup to a blender and blend until smooth. Return the blended soup to the pot and stir.
- Finish with Lime Juice
- Stir in the lime juice for a touch of brightness and adjust seasoning to taste.
- Serve
- Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings.
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