Black Bean Soup
Black Bean Soup is an easy weeknight meal made in one pot using canned black beans. This simple recipe is made with pantry staples and is hearty, filling, and beginner-friendly. A flavorful vegetarian meal!
Servings 6 servings
Calories 490kcal
Equipment
- Dutch oven or large pot
- Regular blender or immersion blender
Ingredients
- 4 tablespoons olive oil
- 2 cups chopped yellow onion (about 1 large onion)
- 1½ cups chopped carrot (about 4 medium carrots)
- 2 celery ribs finely chopped
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Ground black pepper to taste
- 3 (15.25-ounce/432g) cans black beans drained and rinsed
- 4 cups vegetable broth (960ml)
- ¼ cup fresh lime juice (80ml)
Toppings:
- Sour cream
- Fresh chopped cilantro
- Sliced avocado
Instructions
- In a medium Dutch oven, add the oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the garlic, cumin, oregano, salt, red pepper, and a few grinds of black pepper. Cook stirring constantly for 2 minutes.
- Add the black beans, broth, and lime juice. Bring to a boil over medium-high heat. Reduce the heat to low. Cover, and simmer the soup for 25 minutes, stirring occasionally.
- For a thicker soup, blend 2 cups of the soup in a regular blender or using an immersion blender. Stir the blended soup back into the pot.
- Cook, uncovered, until soup has thickened and reached the desired consistency, about 10 to 20 minutes more. (For a thicker soup, go the full 20 minutes.) Serve topped with avocado, sour cream, and cilantro or as desired.
Video
Notes
- Stir constantly when adding the spices. Cooking the spices with the oil and vegetables will help them to bloom and release valuable flavor. Stir constantly during this step so that the spices don’t burn or stick to the pot.
- Rinsing the black beans is optional. Canned black beans are packed in additional liquid that is starchy and can thicken soups and stews. If you like a thicker soup, don’t drain them! If you prefer a more brothy soup, use a wire mesh strainer to quickly and easily drain the beans, then rinse them with cool water.
- Increase or decrease the lime juice to taste. Reduce the lime juice to 2 tablespoons for a less tangy soup, or serve the soup with additional lime wedges if you love the flavor of limes.
- Thicken the soup by blending a portion of it. Pureeing some of the beans thickens the soup and creates a hearty, luscious texture. This is totally optional, though! If you use a regular, countertop blender, use caution with handling the hot soup. Be sure to remove the centerpiece of the lid, and cover the top of the blender with a towel to prevent splashing.
- Thin the soup with additional broth. If the soup is too thick after blending a portion of it or when reheated, stir in some additional vegetable broth to achieve your desired consistency.
- Chicken black bean soup variation. If you don’t need this soup to be vegetarian, you can add additional protein by stirring in cooked shredded chicken before serving. Use leftover roasted chicken or a store-bought rotisserie chicken.
Nutrition
Calories: 490kcal | Carbohydrates: 67g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 856mg | Potassium: 1169mg | Fiber: 23g | Sugar: 6g | Vitamin A: 5867IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 6mg