Black Bean Soup
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Get ready to make your taste buds dance the salsa with this comforting and creamy Black Bean Soup! Featuring tender black beans, zesty spices, and a medley of fresh toppings, it’s like a fiesta in a bowl!
Black Bean Soup Recipe
You can never go wrong with a warm and hearty bowl of this homemade black bean soup! Brimming with the earthy goodness of black beans, the subtle smokiness of cumin, and a playful kick of chili heat, it’s got a taste and texture that are truly extraordinary. Not to mention, it’s easy to make and incredibly versatile!
Why You’ll Love This Black Bean Soup
- Quick and Easy! Using canned black beans saves time and makes the preparation process simple. You can have a warm bowl of homemade soup ready to enjoy in about 30 minutes!
- Comforting and Delicious! Crafted with tender black beans, flavorful aromatics, and the perfect blend of spices, every spoonful is a creamy and comforting soul-soothing experience.
- Versatile Recipe! You can easily customize your black bean soup. You’re in complete control of the spice level and toppings, allowing you to fine-tune the flavor according to your exact liking.
- Olive Oil: Used for sauteing the veggies. You can substitute it with vegetable oil if you prefer.
- Onion: I typically use brown onion, but whatever kind of onion you’ve got on hand will do the trick.
- Red Bell Pepper: Adds a touch of sweetness and vibrant color. You can also use green or yellow bell pepper.
- Garlic: Infuses the soup with a fragrant, savory kick of flavor. Always use freshly minced garlic cloves for the best results.
- Cumin: Brings a bit of warm, smoky spice.
- Chili Powder: Provides a touch of heat. You can also add a pinch of cayenne pepper or red pepper flakes along with the chili powder to add even more spicy goodness.
- Black Beans: Canned black beans create the base of the soup.
- Vegetable Broth: Provides a liquid base. I use low-sodium broth to control the saltiness of the dish.
- Salt and Pepper: Used to enhance the flavors of the soup.
- Cilantro: Adds a layer of fresh herby flavor.
- Lime Juice: Adds an acidic note that brightens up the soup and complements the spicy flavor.
- Sour Cream: Adds a touch of creamy texture and tangy goodness to complete the soup.
- Cilantro: Used as a garnish it adds a pop of vibrant color and freshness.
- Avocado: Provides delicious richness and a contrasting texture.
- Lime Wedges: Works as a garnish to infuse the soup with a bright and zesty kick of fresh lime juice.
This recipe brings gourmet flavors to your table with ease by seamlessly blending accessible ingredients and simple steps. It promises a delicious and satisfying meal without the hassle.
Start by heating the olive oil over medium heat in a large pot. Then add the diced onions and red bell peppers and saute them for about 5 minutes until they begin to soften. Now, stir in minced garlic, ground cumin, and chili powder. Then cook the mixture for one more minute for the garlic to become fragrant.
Next, it’s bean time! Add the black beans and broth to the pot and then season them with salt and pepper to taste. Now, bring the soup to a simmer and let it cook for 15 minutes.
Once you’ve let the mixture simmer for a bit, use an immersion blender to partially blend the soup. I prefer to leave some of the beans whole for added texture, but you can make it as smooth or chunky as you like. Alternatively, you can also use a blender for this step.
After blending, stir the chopped cilantro and lime juice into the soup. Then taste it and adjust the seasoning with more salt and pepper if needed. Now, ladle the black bean soup into your favorite bowls and top it with a dollop of sour cream, cilantro, diced avocado, and a wedge of lime to serve.
Frequently Asked Questions
What can I add to the soup?
Anything you like! Some popular additions include corn, diced tomatoes, spinach, cooked chicken, and rice. You can also get creative with your toppings. Try adding tortilla strips, jalapeno, pico de gallo, cheese, green onions, or even crumbled bacon.
Can I use dried black beans?
Certainly! While this recipe uses canned black beans for convenience, you can absolutely substitute them with homemade cooked black beans. Just ensure they’re tender and fully cooked.
Expert Tips
- Prep before you begin cooking. This recipe moves quickly, so it’s important to have all your ingredients chopped and measured when you start.
- Customize the consistency. If you enjoy a chunkier soup, blend it less. For a smoother consistency, blend it more thoroughly. It’s all about personal preference.
- Season at the end. Do not add additional salt until your black bean soup is complete. You can always add more salt, but you can’t fix an overly salty dish.
Storage
You can store leftover black bean soup in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm it on the stovetop over low to medium heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave in short intervals, stirring in between.
Discover More Delicious Soup Recipes
- Wonton Soup
- Cheesy Chicken Enchilada Soup
- French Onion Soup
- Cream Of Mushroom Soup
- Tuscan Bean Soup
- Zucchini Soup
- Pumpkin Soup
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Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 40 ounces black beans (drained and rinsed, 4 cans of 15 ounces each)
- 4 cups vegetable broth (low sodium)
- salt and pepper (to taste)
- ½ cup fresh cilantro (chopped)
- juice of 1 lime
For Serving
- sour cream
- fresh cilantro (chopped)
- avocado (diced)
- lime wedges
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and sauté until they start to soften, about 5 minutes. Add the garlic, cumin, and chili powder to the pot. Stir well and cook for another minute, until the garlic is fragrant.
- Add the black beans and broth to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 15 minutes.
- After 15 minutes, use an immersion blender to partially blend the soup, leaving some beans whole for texture. If you don't have an immersion blender, you can transfer about half the soup to a blender, blend until smooth, and then return it to the pot. Stir in the cilantro and lime juice. Taste and adjust the seasoning if needed.
- Serve the soup hot, topped with a dollop of sour cream, additional chopped cilantro, diced avocado, and a squeeze of lime juice, if desired.
Equipment
Notes
- Fresh cilantro and lime juice are key for that zesty finish.
- Great for meal prepping, so make a double batch if you can.
- To up the spice level, add a diced jalapeño during the sauté.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
