Black Bean Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6
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Course
Main Course, Soup
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Cuisine
American
Black Bean Soup
Report
This hearty black bean soup recipe is loaded up with veggies! Thick and creamy, this soup is quick and easy to put together.
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Ingredients
- 1 tablespoon avocado oil
- ½ cup yellow onion diced finely
- 1 Jalapeño de-seeded and membranes removed, diced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon smoked paprika
- 4 (15 ounce cans) black beans no sodium, drained & rinsed
- 2 cups chicken bone broth low/no sodium
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bayleaf
- 1 teaspoon lime juice fresh
- 2 tablespoons cilantro diced
Optional
- ¼ teaspoon dried red pepper flakes
Optional Toppings
- 1 avocado diced
- cilantro diced
- sour cream
Instructions
- Heat oil in a large dutch oven.
- Add onion and jalapeño, and cook until softened and translucent
- Add in the garlic and cook an additional 30 seconds.
- Add the seasonings and stir to combine.
- Pour in the black beans, and broth. Stir to combine.
- Bring to a simmer. Cover and cook for 15 minutes.
- Stir and mash beans against the side of the pot to thicken the soup, if needed use an immersion blender to blend a portion of the soup to desired consistency.
- Add the lime juice and fresh diced cilantro. Stir to combine.
- Taste and adjust seasonings/salt to taste. Sprinkle in red pepper flakes if desired for more heat.
- Top with desired toppings, serve.
Equipments used:
Notes
- Red Chile Flakes: optional and not pictured. Taste the soup at the end and if you feel the need for some more heat, add a sprinkle in and add as desired.
- Black Beans: use 15 ounce cans. Drain and rinse the beans. You can use dried beans for this recipe. Just make sure to soak the beans overnight before using. Substitute the 4 cans with 2 pounds of dried black beans.
- Broth: bone broth adds a nice richness and nutrients to the finished dish. You can also use a vegetable broth to keep it meat free.
- Avocado Oil: a great option for cooking, although you can substitute for evoo or other oil of choice if desired.
- Storage: This soup can be stored in a sealed container in the refrigerator for 3-5 days.
- Freezing: Let the soup come to room temperature. Pour into a freezer plastic sealable bag, or into a freezer safe container. Store in the freezer for 4-5 months. To reheat, place the soup in the refrigerator overnight. Then warm on the stovetop in a dutch oven or stock pot.
Nutrition Information
Show Details
Serving
1
Calories
97kcal
(5%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
421mg
(18%)
Potassium
211mg
(6%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
130IU
(3%)
Vitamin C
8mg
(9%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 97kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 421mg | 18% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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