Description

Easy Black Bean Soup is a simple, healthy, and comforting dish made with pantry staples like canned black beans, vegetables, and a few spices. It’s a quick, nutritious, and satisfying meal that’s vegan, gluten-free, and vegetarian.

Ingredients

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

60 oz (4 cans) black beans, rinsed and drained

32 oz vegetable broth

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

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Instructions

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrot, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the minced garlic and cook for another 2 minutes, stirring frequently.
Stir in the black beans, vegetable broth, ground cumin, oregano, bay leaf, salt, and pepper. Reduce the heat to low and let the soup simmer for about 25 minutes.
After simmering, remove the bay leaf. For a thicker soup, use an immersion blender to blend part of the soup, but leave some chunks for texture. If you don’t have an immersion blender, carefully transfer 2 to 3 cups of soup to a blender, blend until smooth, and then stir it back into the pot.
Stir in the chopped cilantro and lime juice for a fresh flavor boost.
Ladle the soup into bowls and serve hot with any of the optional toppings such as avocado, cilantro, shredded cheese, sour cream, or sliced green onions.

Notes

For a spicier soup, add diced jalapeños, chili powder, or cayenne pepper.
Feel free to add extra vegetables like zucchini, corn, or spinach to enhance the soup.
For a creamy version, blend the entire soup or add coconut milk for a rich texture.
Store leftovers in an airtight container in the fridge for up to 4-5 days. It can also be frozen for up to 3 months.
If using dried beans, cook them separately and add them to the soup once they are tender.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 800mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg