Easy Black Bean Soup (Print version)
A fast, hearty black bean soup made with canned beans, tomatoes, cumin, garlic, and lime in about 30 minutes.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
1 red bell pepper, diced
04 -
4 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
2 teaspoons ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon dried oregano
09 -
1/2 teaspoon smoked paprika
10 -
3 cans (15 oz each) black beans, two drained and rinsed, one undrained
11 -
1 can (14.5 oz / 411 g) diced tomatoes
12 -
2 1/2 cups (590 ml) low-sodium vegetable broth
13 -
3/4 teaspoon kosher salt, plus more to taste
14 -
1/4 teaspoon black pepper
For finishing
15 -
1 tablespoon fresh lime juice, plus wedges for serving
16 -
1/4 cup chopped fresh cilantro
17 -
1 avocado, diced, optional
18 -
1 cup crushed corn tortilla chips, optional
# Instructions:
01 -
Heat olive oil in a Dutch oven or soup pot over medium heat. Add onion and bell pepper and cook for 5 minutes, stirring often, until softened.
02 -
Add garlic, tomato paste, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
03 -
Stir in the black beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a simmer and cook uncovered for 15-18 minutes, stirring occasionally.
04 -
Use an immersion blender to blend about half the soup, leaving plenty of whole beans. For a standard blender, transfer 2 cups carefully, blend, and stir it back into the pot.
05 -
Turn off the heat and stir in lime juice and cilantro. Taste for salt, then serve with avocado, tortilla chips, and extra lime wedges if desired.
# Good to know:
01 -
Ready in about 30 minutes with canned black beans.
02 -
Blend more for a smoother soup or less for a chunkier texture.
03 -
Use low-sodium broth and rinsed beans if you want tighter control over salt.