Easy Black Bean Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
255 kcal
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Course
Main Course, Soup
Easy Black Bean Soup
Description
The Easy Black Bean Soup recipe begins by sautéing chopped onion, celery, carrots, and red bell pepper in olive oil until softened. Garlic is added along with cumin, chili powder, and optional cayenne, bringing a warm spice profile. Drained black beans, diced tomatoes, and vegetable broth are combined and cooked for 30 minutes, developing flavors.
For a thicker texture, part of the soup is pureed using an immersion blender or regular blender and stirred back into the pot. This adds creaminess without cream. Fresh cilantro and lime juice are stirred in at the end, brightening the soup with fresh herbal and citrus notes.
Serving suggestions include topping with avocado, sour cream, shredded cheese, jalapeños, additional cilantro, or tortilla chips to add texture or richness. White rice can be used for a more filling meal. The recipe allows skipping the blending step if preferred, resulting in a chunkier soup.
Using canned black beans simplifies preparation, but cooked dried beans can substitute. Adjust seasoning after blending for preferred heat and spice levels.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 celery sliced, stalk
- 10 carrot sliced or 1 large carrot, peeled and sliced, baby
- 1 red bell pepper cored and diced
- 4 garlic minced, cloves
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 32 ounces vegetable broth or chicken broth
- 60 ounces black beans drained and rinsed, canned
- 15 ounces diced tomatoes petite
- ⅓ cup cilantro chopped
- 1 tablespoon lime juice fresh
- ⅛ teaspoon cayenne pepper optional
Instructions
- Add olive oil to dutch oven or stock pot.
- Add the chopped onion, celery, carrots, and bell peppers and sauté on medium high heat for 10-12 minutes until soft.
- Add garlic, cumin and chili powder and mix stir to combine and cook for approx.. 2 minutes. (add cayenne here as well if desired)
- Add in drained black beans, diced tomatoes and broth and stir to combine well.
- Cook on medium heat for 30 minutes.
- For thicker soup, use an immersion blender to puree some of the ingredients enough to slightly thicken the soup. Or remove 2 cups of soup and place it in a blender until smooth and add it back into the pot and stir to combine.
- Taste test for seasoning and add more cumin or chili powder if desired.
- Add in chopped cilantro and lime juice
Notes
- Substitute six cups of cooked dry black beans for four canned 15-ounce cans.
- Top soup with avocado, sour cream, shredded cheese, jalapeños, cilantro, and tortilla chips as desired.
- Skip blending for a chunkier soup texture.
- Serve with white rice to make the meal heartier.
- Nutritional information does not account for additional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1365mg | 57% |
| Potassium | 940mg | 20% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 2745IU | 55% |
| Vitamin C | 33mg | 37% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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