I never thought a humble can of black beans could transform into something so comforting and delightful, yet here we are. This black bean soup is like a warm hug on a chilly day, filling your kitchen with rich, earthy aromas. Oh, and did I mention it’s ridiculously easy to whip up? You might just find yourself craving it more often than you’d expect, like the song you never realized was your favorite until it played on repeat.
Steps
- Start by heating olive oil in a large pot over medium-high heat. Add chopped onion, carrot, celery, and red bell pepper. Stir occasionally and cook for about 5 minutes until the vegetables are soft. Then, add minced garlic and cook for an additional 2 minutes.
- Pour in the vegetable broth and stir in rinsed and drained black beans. Add cumin, oregano, a bay leaf, salt, and pepper for seasoning. Reduce the heat to low and let the soup simmer gently for 25 minutes.
- Once the soup has simmered, remove the bay leaf. For a thicker consistency, use an immersion blender to partially puree the soup, leaving some beans whole. Alternatively, blend a portion of the soup in a blender and return it to the pot.
- Stir in freshly chopped cilantro and lime juice for added flavor. Serve the soup warm, garnished with your choice of toppings such as avocado slices, shredded cheese, or a dollop of sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 cloves garlic, minced
- 60 ounces (4 cans) black beans, rinsed and drained
- 32 ounces vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
- Optional garnishes: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Nutritional Values
Calories: 428kcal | Carbohydrates: 75g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Fiber: 26g | Sugar: 3g | Sodium: N/A | Cholesterol: N/A
FAQ
- Can I use dried black beans instead of canned for this soup?
- Yes, you can use dried black beans, but you will need to cook them first. This will add more time to the preparation process compared to using canned black beans, which are ready to go.
- How can I make the soup thicker without an immersion blender?
- If you don’t have an immersion blender, you can transfer a portion of the soup to a standard blender, blend until smooth, and then return it to the pot. This will help thicken the soup while retaining some texture.
- What are some suitable toppings for black bean soup?
- You can top the soup with a variety of options such as homemade tortilla chips, pico de gallo, sliced avocado or guacamole, shredded cheese, plain Greek yogurt or sour cream, and chives.
- How should I store leftover black bean soup?
- Store any leftover soup in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the soup in a freezer-safe container or bag for up to two months. Be sure to label and date the container.
- Is this black bean soup suitable for vegans and gluten-free diets?
- Absolutely! This black bean soup is both vegan and gluten-free, making it a great option for those with dietary restrictions.
Tips
- Use canned black beans to save time and effort. They provide a quick and cost-effective way to create a delicious soup without the need to cook beans from scratch.
- To thicken the soup, blend a portion of it with an immersion blender or regular blender. Be careful not to blend it entirely smooth, as retaining some whole beans adds texture.
- Enhance the soup’s flavor by adding fresh lime juice and chopped cilantro just before serving. This will give the dish a fresh, vibrant taste.
- Store leftovers in the fridge for up to five days or freeze them for up to two months. Ensure the soup is at room temperature before freezing, and label the containers with the date and contents.
Equipment
- Immersion Blender – Useful for thickening the soup by partially blending it directly in the pot.
- Blender – An alternative to the immersion blender for pureeing part of the soup.
- Large Pot or Dutch Oven – Essential for cooking the soup; a Dutch oven like the Staub is recommended.
