Black Bean Soup Recipe
Warm up with this hearty black bean soup, bursting with rich flavors and a hint of spice. Perfectly creamy yet chunky, it's a comforting bowl that brings a zesty kick with every bite.
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Servings: 6
Ingredients
- 3 cups low-sodium vegetable or chicken broth
- 3 15-ounce cans low-sodium black beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 large red onion chopped
- 4 garlic cloves minced
- 1 large carrot peeled and diced
- 2 celery ribs diced
- 1 jalapeno pepper deseeded and diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 to 2 tablespoons fresh lime juice
Optional toppings:
- Fresh cilantro chopped red onion, sliced avocado, or sour cream. Extra lime wedges for serving.
Instructions
- Heat a large pot over medium-high heat and add the olive oil. Once the oil is shimmering, sauté the red onion, carrot, celery, and jalapeno until they become soft and translucent, about 4 to 5 minutes.
- Stir in the minced garlic, ground cumin, dried oregano, ground coriander, cayenne pepper, and kosher salt. Cook the spices and garlic for another minute, allowing their aromas to bloom.
- Pour in the black beans and broth, then mix well. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes.
- For a blend of textures, use an immersion blender to partially puree the soup, leaving some chunks for a hearty consistency. Alternatively, transfer a cup or two of the soup into a blender, process until smooth, and return it to the pot. Stir in the lime juice for a fresh, zesty finish.
- Spoon the soup into bowls and garnish with your choice of toppings. Serve with extra lime wedges for added flavor.
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