Authentic Black Bean Soup
Hearty and flavorful black bean soup with spices, vegetables, and a touch of lime.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 2 cups dried black beans (or 4 cups canned)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 4 cups vegetable broth
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream (optional)
Nutrition Facts
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Instructions
If using dried beans, soak them overnight in water. Drain and rinse before using. Skip this step if using canned beans.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic, diced red bell pepper, and carrot. Cook for another 5 minutes until vegetables soften.
Stir in cumin, smoked paprika, and bay leaf. Cook for 1 minute until fragrant.
Add black beans and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes (20 minutes if using canned beans).
Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
Stir in lime juice and season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
Chef's Tips
- Bean Prep: For quicker cooking, use a pressure cooker to prepare dried beans in about 20 minutes.
- Spice Level: Add a diced jalapeño with the vegetables for extra heat.
- Texture: For a creamier soup, blend all of it. For chunkier, blend less.
- Toppings: Try avocado slices, shredded cheese, or tortilla strips as additional toppings.
- Storage: Soup tastes even better the next day. Store in fridge for up to 5 days or freeze for 3 months.
