Quick & Easy Black Bean Soup
This quick and easy Black Bean comes together easily with canned beans and pantry staples. It's the perfect vegetarian dinner for a chilly week night
Print Recipe
Equipment
- soup pot
- Wooden spoon
- Blender or immersion blender
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 1 large carrot shredded or diced small
- 1 red pepper diced
- 6 garlic cloves minced
- 4 1/2 teaspoons ground cumin
- 2 teaspoons oregano
- 1/4 - 1/2 teaspoon red pepper flakes depending on how spicy you like things
- 4 15 ounce cans black beans rinsed and drained
- 32 ounces vegetable broth I prefer low sodium
- 1 to 2 teaspoons fresh lime juice
- Sea salt and freshly ground black pepper to taste
- Optional garnishes: diced avocado cilantro, tortilla chips, sour cream, cheese, Greek yogurt …
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, and red pepper. Sprinkle lightly with salt. Cook, stirring occasionally, until the vegetable are soft, about 10 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the beans and the vegetable broth and bring to a simmer over medium-high heat.
- Reduce heat as necessary to maintain a gentle simmer, and cook until the broth the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, vent the lid and place a towel over the top, and blend until smooth. Do not fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender. It's very hot (that's why we don't cover the blender, it will cause the lid to blow off). You can also use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in lime juice and salt and pepper, to taste.
- Serve with diced avocados, cilantro, tortilla chips, cheese, sour cream, etc . . .
Notes
Servings: 6 servings