Best Black Bean Soup
User Reviews
5
Best Black Bean Soup
Description
Best Black Bean Soup brings together sautéed onion, celery, and red bell pepper, which create a fragrant base enhanced by garlic and seasonings like cumin, smoked paprika, and oregano. After simmering with black beans and vegetable broth until the beans are tender, a portion is pureed to give the soup a smooth yet slightly chunky consistency. The addition of fresh lime juice and cilantro at the end adds brightness and fresh herbal notes.
The soup's combination of creamy and textured black beans with gentle spice levels creates a comforting dish with depth. Its balance of smoky, herbal, and slightly tangy flavors makes it flavorful without overwhelming heat, and the slow simmering helps meld the ingredients thoroughly.
This soup is well-suited to serving with crusty bread or a fresh salad for a filling, meatless meal. It can also be enjoyed on its own as a nourishing and satisfying option.
The recipe notes that nutrition information applies to one of six servings, and the cooking method encourages blending with care to avoid steam buildup. The lime juice and cilantro should be added at the end to preserve their vibrant freshness. Adjust red pepper flakes to preference for mild heat.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion , finely chopped
- 3 celery chopped, ribs
- 1 large red bell pepper , chopped
- 4 garlic minced, cloves
- 1 tablespoon cumin ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes (optional; for a spicy soup)
- 4 cups vegetable broth
- 4 (15 oz.) can black beans , drained and rinsed
- 2 teaspoons salt I use Real Salt brand, fine sea salt
- 1 tablespoon lime juice freshly squeezed
- 1/4 cup cilantro freshly chopped
Instructions
- Heat the olive oil in a large pot over medium heat, and saute the onion, celery, and red bell pepper until they start to soften, about 5 minutes.
- Add the garlic, cumin, smoked paprika, oregano, and red pepper flakes (if using), and stir briefly, just until they are fragrant, about 1 minute.
- Add in 1 cup of the vegetable broth, and scrape the bottom of the pot to make sure nothing is stuck to the pan. Add in the remaining broth, along with the drained black beans, and salt. Bring the liquid to a boil.
- When the soup is boiling, lower the heat and cover the pot, letting the soup cook until the beans are very tender, about 25 to 30 minutes.
- Transfer 4 cups of the soup to a blender. Be sure to remove the vent in the blender's lid and lightly cover it with a towel, to allow steam to safely escape as you blend. (This way the steam pressure won't make the lid blow off the top-- don't burn yourself!) Carefully blend until smooth, then return the puree back to the soup pot.
- Add in the lime juice and cilantro, and stir until wilted. Then adjust any seasoning to taste, adding more salt, as needed. (I usually add a 1/2 teaspoon more salt.) Serve warm with your favorite toppings, like sliced avocado, sour cream, green onions, or tortilla chips. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Blend soup carefully with vented lid to prevent hot steam from forcing the lid off.
- Add lime juice and cilantro last to maintain fresh flavor.
- Adjust or omit red pepper flakes based on desired spice level.
- Nutrition info is estimated for one serving when recipe makes six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 2499mg | 104% |
| Potassium | 1012mg | 22% |
| Fiber | 21g | 84% |
| Sugar | 4g | 8% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 46mg | 51% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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