Description
This easy black bean soup is a hearty and flavorful vegetarian dish that combines tender black beans with aromatic vegetables and spices. Perfect for a cozy meal, it features a rich, slightly thickened broth with a hint of lime and fresh cilantro, customizable with your favorite garnishes like avocado, shredded cheese, or Greek yogurt.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 cloves garlic, minced
Beans and Broth
- 60 oz (4 cans) black beans, rinsed and drained
- 32 oz vegetable broth
Spices and Herbs
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
Garnish Options
- Avocado
- Cilantro
- Shredded cheese
- Plain Greek yogurt or sour cream
- Sliced green onion
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrot, celery, and red bell pepper. Cook the vegetables until tender while stirring occasionally, about 5 minutes. Then add the minced garlic and cook for an additional 2 minutes to release its aroma.
- Simmer Soup: Stir in the rinsed and drained black beans, vegetable broth, ground cumin, dried oregano, bay leaf, salt, and black pepper. Reduce the heat to low and let the soup simmer gently for 25 minutes to allow flavors to meld.
- Thicken Soup: Remove the bay leaf. To thicken the soup, use an immersion blender to purée a portion of the soup briefly—avoid blending it completely to maintain texture. If you don’t have an immersion blender, carefully transfer 2 to 3 cups of soup to a blender and blend until smooth, then stir the purée back into the pot.
- Add Final Freshness: Stir in the chopped cilantro and fresh lime juice. Ladle the soup into bowls and serve warm, topped with your choice of garnishes such as avocado slices, extra cilantro, shredded cheese, Greek yogurt, or sliced green onions.
Notes
- To make the soup vegan, use plain dairy-free yogurt if desired as a topping instead of sour cream or Greek yogurt.
- If you prefer a spicier soup, add a pinch of cayenne pepper or some chopped jalapeños while sautéing the vegetables.
- Leftovers keep well, refrigerated in an airtight container for up to 4 days or frozen up to 3 months.
- For added texture, reserve some black beans before blending and stir them back in after pureeing.
- You can use dried black beans soaked and cooked instead of canned; adjust broth amounts as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
