Black Bean Soup
User Reviews
5
Black Bean Soup
Description
This Black Bean Soup begins by sweating a mixture of onion, carrot, and celery in olive oil until softened. Garlic and spices including cumin, oregano, salt, and pepper are then cooked briefly to release their aromas. Black beans and vegetable broth are added, along with fresh lime juice, and the soup simmers to meld flavors. For a thicker consistency, part of the soup is puréed and returned to the pot before further reducing. The lime juice brightens the earthy beans and spices. Toppings such as sour cream, fresh cilantro, and avocado slices enhance the creamy, rich texture and add contrasting freshness.
The method allows variation in bean draining to control thickness, and lime juice amounts can be adjusted to taste. There is an option to enrich the soup with shredded cooked chicken for extra protein.
Ingredients
- 4 tablespoons olive oil
- 2 cups chopped yellow onion (about 1 large onion)
- 1½ cups carrot about 4 medium carrots, chopped
- 2 celery finely chopped, ribs
- 4 cloves garlic minced
- 1 tablespoon cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon kosher salt
- black pepper to taste, ground
- 3 (15.25-ounce/432g) cans black beans drained and rinsed
- 4 cups vegetable broth (960ml)
- ¼ cup lime juice 80ml, fresh
Toppings:
- sour cream
- cilantro fresh, chopped
- avocado sliced
Instructions
- In a medium Dutch oven, add the oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the garlic, cumin, oregano, salt, red pepper, and a few grinds of black pepper. Cook stirring constantly for 2 minutes.
- Add the black beans, broth, and lime juice. Bring to a boil over medium-high heat. Reduce the heat to low. Cover, and simmer the soup for 25 minutes, stirring occasionally.
- For a thicker soup, blend 2 cups of the soup in a regular blender or using an immersion blender. Stir the blended soup back into the pot.
- Cook, uncovered, until soup has thickened and reached the desired consistency, about 10 to 20 minutes more. (For a thicker soup, go the full 20 minutes.) Serve topped with avocado, sour cream, and cilantro or as desired.
Notes
- Slowly cook spices with oil and vegetables, stirring constantly, to develop full flavor without burning.
- For thicker soup, do not drain canned beans; to thin, rinse and drain them before adding.
- Adjust lime juice to suit taste, from 2 tablespoons for subtle tang to full amount for brightness.
- Pureeing part of the soup blends beans to thicken and enrich texture, but is optional.
- Add leftover roasted or rotisserie chicken to include protein if not making vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 5mg | 2% |
| Sodium | 856mg | 36% |
| Potassium | 1169mg | 25% |
| Fiber | 23g | 92% |
| Sugar | 6g | 12% |
| Vitamin A | 5867IU | 117% |
| Vitamin C | 13mg | 14% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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