Black Bean Soup Recipe
Simple black bean soup with canned black beans, added veggies, and other pantry staples. It's the perfect meatless dinner.
Serving4 Servings
Ingredients
- 3 Tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- ¼ teaspoon red pepper flakes
- 3 cups vegetable broth
- (2) 14 oz. cans black beans, rinsed, drained
- 1 Tablespoon fresh lime juice
- ⅓ Chopped cilantro, for garnish
- Sour cream, to serve with
- Grated cheddar cheese, for garnish
- Salt and pepper, to taste
Instructions
Prepare the base:
- Heat olive oil in a saucepan over medium-high heat.
- Add onions and carrots. Cook, stirring, for 5 minutes.
- Add garlic, cumin, and red pepper flakes, and cook for 1 minute or until fragrant.
- Pour in the vegetable broth and scrape any browned bits.
Add the beans:
- Rinse and drain the beans. Add the beans into the saucepot.
- Simmer the beans until they are very tender, for 20 minutes.
Blend the soup:
- Reserve ⅓ of the beans from the soup. Blend the remaining beans with an immersion blender until smooth.
- Place beans back in the soup and reheat the soup. Season the soup to taste with salt and pepper.
- Just before serving, stir in the lime juice.
Serve:
- Ladle the soup into bowls and garnish with sour cream, cheddar, and chopped cilantro.
Notes
For a thicker soup, you can add one more can of the black beans.
Nutrition
Calories: 274 kcal · Carbohydrates: 34 g · Protein: 11 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Sodium: 721 mg · Potassium: 514 mg · Fiber: 11 g · Sugar: 3 g · Vitamin A: 2987 IU · Vitamin C: 5 mg · Calcium: 50 mg · Iron: 3 mg