Black Bean Soup Recipe

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:

1. 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.
2. 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.
3. Add the Beans, Tomatoes, and Broth
   Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together until well combined.
4. 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.
5. 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.
6. Finish with Lime Juice
   Stir in the lime juice for a touch of brightness and adjust seasoning to taste.
7. 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!

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Ingredients Equipment Method

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

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Blender or immersion blender (optional)
• Cutting board
• Knife

Method

 

1. Sauté the Vegetables
2. 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.
3. Add the Spices
4. 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.
5. Add the Beans, Tomatoes, and Broth
6. Add the black beans, diced tomatoes, and vegetable broth to the pot. Stir everything together until well combined.
7. Simmer the Soup
8. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, allowing the flavors to meld.
9. Blend for a Creamy Texture (Optional)
10. 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.
11. Finish with Lime Juice
12. Stir in the lime juice for a touch of brightness and adjust seasoning to taste.
13. Serve
14. Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings.