Black Bean Soup
User Reviews
5
Black Bean Soup
Description
The Black Bean Soup recipe uses diced yellow onion, minced garlic, and seeded jalapeno sauteded in vegetable oil to build flavor. Spices like cumin, oregano, and bay leaf enhance the broth, which joins the black beans for simmering. The soup is partially pureed with a blender or immersion blender to achieve a creamy yet textured consistency, depending on preference.
This soup has a warming spiced flavor with the jalapeno adding gentle heat, balanced by the earthiness of black beans and herbs. The texture varies if blended fully or partially, providing either a smooth or heartier experience.
Serve the soup garnished with optional chopped cilantro, diced red onion, a squeeze of lime, or a dash of hot sauce to add brightness and extra flavor. It makes a satisfying meal on cooler days or a flavorful starter.
To thicken the soup, blend three-quarters of it. If you lack an immersion blender, use a standard blender in batches and combine. For dried beans, soak and cook 3 cups of dried black beans thoroughly before using in the soup to replicate canned beans texture and flavor.
Ingredients
- 1 small yellow onion diced
- 3 garlic minced, cloves
- ½ jalapeno pepper seeded and minced
- 1 tablespoon vegetable oil
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 4 ½ cups vegetable broth rich
- 6 black beans drained and rinsed, 15-ounce cans
- salt to taste
Optional Garnishes:
- cilantro minced
- red onion diced
- hot sauce
- lime juice squeeze
Instructions
- In a large pot and over medium-high heat, heat the oil. Add the onion, garlic, and jalapeno and saute until onions are tender and translucent.
- Add cumin, oregano, and bay leaf and cook for two more minutes.
- Add vegetable broth and black beans and cook on medium heat for 15 minutes.
- Remove from heat and remove the bay leaf.
- Using an immersion blender or a blender (working in batches), puree the soup to desired consistency.
Notes
- Blend three-quarters of the soup for a thicker, creamier texture while retaining some whole beans for contrast.
- If you don’t have an immersion blender, blend the soup in batches with a regular blender, then stir it back into the pot.
- To use dried black beans, boil 3 cups of beans in 4 cups of water for 1 to 15 hours until tender, then proceed with the soup recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 105g | 35% |
| Protein | 38g | 76% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 719mg | 30% |
| Potassium | 1561mg | 33% |
| Fiber | 38g | 152% |
| Sugar | 2g | 4% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 136mg | 14% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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