The Best Black Bean Soup!
This Simple Black Bean Soup is one darn good soup that’s humble yet dazzling!
While the recipe may not be groundbreaking, it’s easy and tastes unbelievably amazing, which is what’s important in our everyday lives, am I right?
What I love most about this nutrient-packed recipe (plant-based protein, and fiber, and antioxidants!) is that it’s wonderfully low-maintenance. There’s very little prep other than chopping and sautéing some veggies, and then you just dump, stir, and simmer. MAGIC!
Layered with savory and spicy flavors, it’s done start to finish in 40 minutes and I promise, only about 10 of those minutes are hands-on.
The toppings are optional, but not really because my goodness! Fresh cilantro, crunchy tortilla chips, the tang of pickled onions, along with creamy avocado add all kinds of captivating flavors and textures to each bowl, so I implore you to live a little.
Enjoy and stay warm, friends!
The Best Black Bean Soup!
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 1 large carrot, peeled and finely chopped
- 4 garlic cloves, pressed or minced
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes or a pinch of cayenne
- 3 cans (15 ounces each) black beans, rinsed and drained
- 3 cups good vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, pickled onions, tortilla chips, sour cream, jalapeños, and/or extra lime wedges to serve.
Heat the olive oil in one large soup pot over medium heat. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 8-10 minutes.
Stir in the garlic, cumin, oregano, smoked paprika and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 20-25 minutes.
Transfer about 4 cups of the soup to a high-speed blender, securely fasten the lid, and blend until smooth. Or, use an immersion blender to blend a portion of the soup.
Return the pureed soup to the pot, stir in the cilantro, lime juice and salt and pepper, to taste.
