Description
Black Bean Soup is a hearty, flavorful dish made with black beans, vegetables, and warming spices. It’s perfect for weeknight dinners, meal prep, and cozy comfort any time of year.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 3 cups cooked black beans or 2 (15-ounce) cans, drained and rinsed
- 4 cups vegetable or chicken broth
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sour cream or yogurt, for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and bell pepper. Sauté for 5–7 minutes until softened.
- Add garlic, cumin, smoked paprika, and oregano. Cook for 1–2 minutes until fragrant.
- Stir in black beans, bay leaf, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Remove bay leaf. Use an immersion blender to blend part of the soup for a creamy texture, leaving some beans whole.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with cilantro and a dollop of sour cream or yogurt if desired.
Notes
Add chopped jalapeño or chili flakes for heat.Stir in rice or quinoa to make it more filling.For a creamy variation, add a splash of coconut milk.Top with avocado, tortilla chips, or shredded cheese for extra flavor and texture.Freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
