Description
Flavorful and hearty black bean soup, perfect for a cozy night in. Customize with your favorite toppings!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 6 cups vegetable broth (or chicken broth)
- 3 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 lime, juiced
- Salt and freshly ground black pepper to taste
- Optional toppings: sour cream or Greek yogurt, avocado, cilantro, shredded cheese, tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped red bell pepper, and jalapeño (if using) and cook for another 2-3 minutes, until fragrant.
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Pour in the vegetable broth (or chicken broth) and add the rinsed and drained black beans and diced tomatoes (undrained). Stir well to combine all the ingredients.
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes. Stir occasionally.
- For a completely smooth soup, use an immersion blender to blend the entire soup until it’s creamy. Alternatively, for a chunkier soup, use an immersion blender to blend only about half of the soup, leaving some whole beans for texture. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be very cautious when blending hot liquids, as they can splatter and cause burns. Make sure to vent the blender lid to allow steam to escape.
- If the soup is too thick after blending, add a little more broth until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
- Stir in the lime juice and season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings. Some popular options include a dollop of sour cream or Greek yogurt, diced avocado, chopped cilantro, shredded cheese, and crushed tortilla chips.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t skip sautéing the aromatics and blooming the spices.
- Simmering the soup longer allows the flavors to meld.
- Adjust the seasoning to your preference.
- Customize your toppings!
- This recipe is naturally vegetarian and can be made vegan by using vegetable broth and omitting dairy toppings.
- Black bean soup is a great make-ahead dish.
- Adjust the amount of jalapeño and cayenne pepper to control the spiciness of the soup.
- If you want a thicker soup without blending, you can remove about a cup of the soup and mash it with a fork before returning it to the pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes