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.