Black Bean Soup
User Reviews
4.8
Black Bean Soup
Description
This Black Bean Soup starts with sautéing chopped tomatoes, onion, and diced Anaheim pepper to soften and develop their flavors. Garlic and a blend of spices including oregano, cumin, chili powder, kosher salt, and black pepper provide depth. Black beans and vegetable or chicken broth are added to simmer, then part of the soup is pureed to thicken and smooth the texture while leaving some beans whole for heartiness.
The resulting soup is thick and robust with smoky, earthy, and mildly spicy layers contributed by the spices. The texture balances creaminess with some chunkiness from pureed and whole beans. Toppings of diced avocado, crumbled queso fresco, cilantro leaves, a squeeze of lime, and sour cream enhance the flavor complexity and add cool, fresh contrasts.
This soup works as a warming standalone dish or as a nutritious starter. Adding shredded chicken, ground beef, or leftover meat like carnitas can make it more filling. The recipe can easily accommodate dried beans if cooked beforehand.
Smoked paprika or chipotle chiles can be incorporated for a smoky kick. Leftovers reheat well and maintain good texture.
Ingredients
- 2 tablespoons olive oil
- 4 Roma tomato chopped
- ½ onion diced, white, large
- 1 Anaheim pepper stemmed and diced
- 4 cloves garlic minced
- 1 ½ teaspoons kosher salt plus more to taste
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ½ teaspoon black pepper freshly ground
- 3 (15-ounce) cans black beans drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- avocado optional toppings, chopped cilantro, fresh lime juice
- queso fresco
- cilantro
- lime juice
- sour cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the tomatoes, onion, and pepper. Sauté for 10 minutes until the onions are translucent and the vegetables are soft are tender.
- Add the garlic, kosher salt, dried oregano, cumin, chili powder, and black pepper. Stir and cook until fragrant, about 1 minute.
- Stir in the black beans and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Carefully transfer 2 cups of the soup to a large blender. Pulse 4 to 6 times until mostly smooth, then add it back into the pot. You can also use an immersion blender straight into the pot and blend until it reaches your desired consistency.
- Cook for an additional 5-7 minutes uncovered until the soup has thickened.
- Serve in bowls top with diced avocados, queso fresco, cilantro, lime juice, and sour cream.
Notes
- Dried beans can replace canned; cook about 4½ cups cooked beans before use.
- Add smoked paprika or chipotles in adobo for smoky, spicy flavor variations.
- Incorporate shredded chicken, ground beef, or leftover barbacoa to boost protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 3096mg | 129% |
| Potassium | 1197mg | 25% |
| Fiber | 24g | 96% |
| Sugar | 5g | 10% |
| Vitamin A | 1195IU | 24% |
| Vitamin C | 21mg | 23% |
| Calcium | 144mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
