Easy Black Bean Soup
User Reviews
4.6
Easy Black Bean Soup
Description
This soup begins with sautéing aromatic vegetables including onion, carrot, celery, and red bell pepper until softened, infusing olive oil with their flavors. Garlic is added briefly before the main ingredients—black beans and vegetable broth—join the pot, along with ground cumin, dried oregano, and a bay leaf for herbal depth. The soup simmers gently to meld flavors and tenderize vegetables.
To add creaminess without cream, some of the soup is puréed with an immersion blender or in batches, then stirred back to maintain a slightly chunky, textured consistency. Fresh lime juice and chopped cilantro are stirred in at the end, contributing brightness and herbal notes that balance the earthy beans and spices.
Served warm, this black bean soup adapts well to garnishes such as sliced green onions, shredded cheese, avocado, plain Greek yogurt, or sour cream to add richness, creaminess, or freshness depending on preference.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large, yellow
- 1 carrot chopped, large
- 1 celery chopped, rib
- 1 red bell pepper stemmed, seeded, and chopped
- 4 cloves garlic minced
- 60 oz black beans rinsed and drained, 4 cans
- 32 oz vegetable broth
- 1 tablespoon cumin ground
- ½ teaspoon oregano dried
- 1 bay leaf
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 tablespoon lime juice fresh
- ¼ cup cilantro chopped
- avocado shredded cheese, sliced green onion, garnish options
- cilantro
- cheese
- plain Greek yogurt
- sour cream
- green onion
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 26g | 52% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Fiber | 26g | 104% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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