Black Bean Soup

why make this recipe

Black Bean Soup is not only delicious, but it’s also packed with nutrients. It’s a great source of protein and fiber, making it a filling option for any meal. This soup is easy to make and can be enjoyed as a main dish or a side. Plus, it’s a great way to add more vegetables to your diet!

how to make Black Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 onion (chopped)
• 3 carrots (chopped)
• 1 rib celery (chopped)
• 4 cloves garlic (grated)
• 2 tsp cumin (ground)
• 1 tsp chipotle powder (more or less to taste; substitute ½ tsp red pepper flakes + 1 tsp smoked paprika)
• 3 cups vegetable broth (or more to taste)
• 3 cans (15 oz each) black beans
• 1 can (15 oz) diced tomatoes
• 4 bay leaves
• ½ tsp salt (or more to taste)
• ¼ tsp black pepper
• 1 lime (the juice + more for squeezing on top)

Directions:

1. Sauté the Veggies and Spices – Heat 2 tbsp of olive oil in a large pot over medium heat. Add 1 chopped onion, 3 chopped carrots, and 1 chopped rib of celery. Sauté for about 5 minutes. Then stir in 4 grated cloves of garlic, 2 tsp of cumin, and 1 tsp of chipotle powder (or the smoked paprika and red pepper flakes). Cook for 1 minute until fragrant.

2. Simmer the Soup – Add 3 cups of vegetable broth, 3 cans of black beans, 1 can of diced tomatoes, 4 bay leaves, ½ tsp of salt, and ¼ tsp of black pepper to the pot. Bring everything to a boil, then reduce the heat and let it simmer partially covered for 25 minutes.

3. Blend and Finish – To make the soup creamy, blend 1-2 cups of it in a blender. Stir in the juice from 1 lime, adjust the seasoning to your taste, and add more broth if you want it thinner.

how to serve Black Bean Soup

Serve the Black Bean Soup hot. You can top it with fresh lime juice, avocado slices, cilantro, or your favorite hot sauce for added flavor. It goes well with crusty bread or rice on the side.

how to store Black Bean Soup

You can store leftover Black Bean Soup in an airtight container in the fridge for up to 5 days. If you want to keep it longer, consider freezing it in portions. It will last for about 3 months in the freezer. Just thaw in the refrigerator before reheating.

tips to make Black Bean Soup

• Feel free to adjust the seasonings according to your preference. If you like it spicier, add more chipotle powder or red pepper flakes.
• You can also add more vegetables like bell peppers or corn for extra flavor and nutrition.
• If you prefer a thicker soup, blend more of it until you reach your desired consistency.

variation

You can make this soup with different types of beans if you prefer. Try using pinto beans or kidney beans for a different taste. Adding some cooked quinoa can also provide additional texture and protein.

FAQs

1. Can I use dried black beans instead of canned?
Yes, you can. However, dried beans will need to be soaked and cooked beforehand, which requires more time.

2. Is this recipe gluten-free?
Yes, all the ingredients are gluten-free. Just make sure to check the labels on any packaged items you use.

3. Can I make this soup in a slow cooker?
Absolutely! Just sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.

Black Bean Soup

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A nutritious and delicious black bean soup packed with protein and fiber, perfect as a main dish or side.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion (chopped)
• 3 carrots (chopped)
• 1 rib celery (chopped)
• 4 cloves garlic (grated)
• 2 tsp cumin (ground)
• 1 tsp chipotle powder (or ½ tsp red pepper flakes + 1 tsp smoked paprika)
• 3 cups vegetable broth (or more to taste)
• 3 cans (15 oz each) black beans
• 1 can (15 oz) diced tomatoes
• 4 bay leaves
• ½ tsp salt (or more to taste)
• ¼ tsp black pepper
• 1 lime (the juice + more for serving)

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Instructions

1. Heat 2 tbsp of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes.
2. Add the grated garlic, cumin, and chipotle powder (or smoked paprika and red pepper flakes). Cook for 1 minute until fragrant.
3. Add vegetable broth, black beans, diced tomatoes, bay leaves, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer partially covered for 25 minutes.
4. Blend 1-2 cups of the soup in a blender for a creamy texture. Stir in lime juice, adjust seasoning, and add more broth if desired.

Notes

Feel free to add more vegetables like bell peppers or corn for extra flavor and nutrition. Adjust seasonings to taste.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 3g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: black bean soup, vegan soup, healthy soup, vegetarian recipe, easy soup