Easy Black Bean Soup

Name: Easy Black Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 large yellow onion; 1 large carrot; 1 celery rib; 1 red bell pepper; 4 cloves garlic; 60 oz (4 cans) black beans; 32 oz vegetable broth; 1 tablespoon ground cumin; ½ teaspoon dried oregano; 1 bay leaf; Kosher salt and black pepper; 1 tablespoon fresh lime juice; ¼ cup chopped cilantro; Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

User Reviews

4.6

897 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
428 kcal
Course
Soup
Cuisine
Mexican

Easy Black Bean Soup

Iris Warren

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Easy Black Bean Soup-A simple and healthy soup made with canned black beans and ingredients you probably already have in your pantry! This flavorful black bean soup is vegan, gluten-free, and vegetarian.

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Ingredients

Servings

1 tablespoon olive oil
1 large yellow onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1 red bell pepper, stemmed, seeded, and chopped
4 cloves garlic, minced
60 oz (4 cans) black beans, rinsed and drained
32 oz vegetable broth
1 tablespoon ground cumin
½ teaspoon dried oregano
1 bay leaf
Kosher salt and black pepper, to taste
1 tablespoon fresh lime juice
¼ cup chopped cilantro
Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

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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.