Black Bean Soup
This hearty Black Bean Soup is packed with flavor and nutrients. It's easy to make and perfect for a cozy meal or as a filling appetizer. Serve it hot with your choice of toppings for a delightful experience.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Blender or immersion blender (optional)
- 1 Ladle
- 1 Soup bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 bell pepper, diced
- 3 cans (15 ounces each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- to taste salt and pepper
- 1 tablespoon lime juice Stir in just before serving.
- Fresh cilantro, chopped For garnish.
- Sour cream or Greek yogurt Optional, for serving.
- Tortilla chips Optional, for serving.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic, diced carrot, and bell pepper. Cook for another 5 minutes until the vegetables are softened.
- Add the drained black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
- For a creamier consistency, you can blend part of the soup using an immersion blender or transfer a portion to a traditional blender, then return it to the pot.
- Stir in the lime juice just before serving.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve with a dollop of sour cream or Greek yogurt and tortilla chips, if desired.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to customize the soup by adding other vegetables or toppings, such as avocado or sliced jalapeños for extra heat.