Easy Black Bean Soup
User Reviews
4.9
Easy Black Bean Soup
Description
Easy Black Bean Soup features a mix of black beans, fire-roasted diced tomatoes, and green chilies simmered together with sautéed onion and garlic. The combination of chili powder, smoked paprika, and cumin adds warmth and depth without overwhelming the base ingredients. After cooking, most of the soup is blended to achieve a creamy yet textured consistency that balances richness and chunkiness. The addition of lime juice at the end enhances the flavor with subtle acidity.
The soup can be served as a main course or appetizer and pairs well with toppings like fresh cilantro, sour cream, diced avocado, or crunchy tortilla strips, adding different textures and freshness. Its flexibility lets cooks adjust the spice level and garnish to preference.
Notes suggest doubling the recipe for larger groups and indicate that adding cayenne pepper or using spicy green chilies can elevate the heat level. Salt adjustment is important for optimal flavor. The recipe is from the Salt & Lavender cookbook, indicating it has been tested and refined.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth or vegetable broth
- 1 (14 ounce) can diced tomatoes with juices, fire-roasted
- 3 (14 ounce) cans black beans drained & rinsed
- 1 (4 ounce) can green chilies with juices, diced
- 1/2 red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
- cilantro to taste, optional toppings, chopped cilantro recommended
- sour cream
- tortilla strips
- avocado
Instructions
- Add the oil and onion to a soup pot and sauté it over medium heat for 5-7 minutes (it's ok if it lightly browns - more flavor!).
- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices.
- Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly open, reduce the heat, and simmer for 8-10 minutes.
- Using either an immersion blender or a regular blender, blend most of the soup (use caution - you may want to let it cool a bit first). You can blend it all, but I like to leave it a bit chunky.
- Stir in the lime juice, and season with salt & pepper as needed (I found that I needed to add a fair amount of salt).
- Serve as-is or with desired toppings.
Notes
- The recipe serves 4 but can be doubled for larger quantities; use a suitably sized pot when doubling.
- For a spicier version, add 1/2 teaspoon cayenne pepper or substitute spicy green chilies for mild ones.
- Adjust salt carefully, as a fair amount may be needed to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1726mg | 72% |
| Potassium | 1314mg | 28% |
| Fiber | 23g | 92% |
| Sugar | 4g | 8% |
| Vitamin A | 816IU | 16% |
| Vitamin C | 62mg | 69% |
| Calcium | 152mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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