Black Bean Soup
User Reviews
5
Black Bean Soup
Description
The soup begins by cooking onions and red bell peppers in olive oil until softened, then adding minced garlic, cumin, and chili powder to build aromatic layers. Black beans and low-sodium vegetable broth are combined and simmered to meld flavors over fifteen minutes. The soup is partially blended using an immersion blender or standard blender to provide a creamy yet chunky texture.
Finishing with chopped fresh cilantro and a squeeze of lime juice adds brightness and freshness. Recommended toppings include sour cream, diced avocado, and additional cilantro and lime wedges for contrast and richness. This soup pairs well with rustic bread or as a filling meal on its own.
It is practical for meal prepping by doubling the recipe, and heat levels can be increased by incorporating jalapeño during the sauté step if desired.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 2 teaspoons cumin ground
- 1 teaspoon chili powder
- 40 ounces black beans drained and rinsed, 4 cans of 15 ounces each
- 4 cups vegetable broth low sodium
- salt to taste
- black pepper to taste
- ½ cup cilantro chopped, fresh
- lime juice of 1
For Serving
- sour cream
- cilantro chopped, fresh
- avocado diced
- lime wedges
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.
Notes
- Fresh cilantro and lime juice enhance the soup's bright, zesty finish.
- Make a double batch for easy meal prep and leftovers.
- Incorporate a diced jalapeño during sauté for added spice if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 638mg | 27% |
| Potassium | 771mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 1164IU | 23% |
| Vitamin C | 28mg | 31% |
| Calcium | 68mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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