Description
A bold and hearty spicy black bean soup made with black beans, aromatic spices, and fresh vegetables. This warming, filling soup is perfect for chilly evenings, offering a delicious and nutritious meal with a creamy texture enhanced by partial blending. Garnished with fresh lime wedges and cilantro for a bright finish.
Ingredients
Main Ingredients
- 2 cans black beans, drained
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
Spices
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & pepper to taste
Garnish
- Lime wedges
- Cilantro
Instructions
- Heat Oil and Sauté Onion: Heat olive oil in a pot over medium heat. Add the diced onion and sauté until it becomes soft and translucent, which helps build a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Beans, Broth, and Spices: Add the drained black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer and cook uncovered for about 15 minutes, allowing the flavors to meld and the soup to slightly thicken.
- Partially Blend: Use an immersion blender or transfer half the soup to a blender and pulse until you reach your desired texture, leaving some beans whole for a hearty consistency.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh lime wedges and chopped cilantro. Optionally, squeeze lime juice over the soup for added brightness before serving.
Notes
- Add corn or diced tomatoes to the soup for extra texture and flavor variety.
- Top the soup with sour cream or diced avocado for creaminess and richness if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
