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Black Bean Soup
Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes
Don’t look past this easy black bean soup recipe! It’s a delicious vegetarian meal that’s filling and layered with savory and spiced flavors. This version is adapted from Lisa Bryant.
Ingredients
2 tablespoons extra virgin olive oil
1 large red onion, chopped
1 large carrot, peeled and diced
2 celery ribs, diced
1 jalapeño pepper, deseeded and diced
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon kosher salt
⅛ teaspoon cayenne pepper
3 (15-ounce) cans low-sodium black beans, drained and rinsed
3 cups vegetable or chicken broth
1 to 2 tablespoons fresh lime juice
Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
Chef Tips
Preparation
Step 1
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.
Step 2
Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
Step 3
Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
Step 4
Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
Step 5
Ladle the soup into individual bowls and garnish with your favorite toppings.