Black Bean Soup Recipe

This Black Bean Soup is a hearty, flavorful, and incredibly easy-to-make meal! With tender black beans, a rich and savory broth, and a touch of zesty lime, it’s a satisfying and comforting dish that’s perfect for any night of the week. Plus, it’s ready in just 30 minutes!

Ingredients

• Olive oil: Used to sauté the vegetables and create a flavorful base for the soup.
• Medium onion: Diced onion adds a sweet and savory flavor.
• Red bell pepper: Diced red bell pepper adds sweetness, color, and a bit of crunch.
• Garlic cloves: Minced garlic adds a pungent and aromatic flavor.
• Ground cumin: Adds a warm, earthy flavor.
• Chili powder: Adds a mild chili flavor and a touch of warmth.
• Black beans: Drained and rinsed canned black beans make this soup quick and easy to prepare.
• Low-sodium vegetable broth: The base of the flavorful soup.
• Salt and pepper: Enhances the overall flavor of the soup.
• Fresh cilantro: Adds a fresh, herbaceous flavor.
• Lime juice: Adds a bright and zesty acidity that balances the richness of the soup.

For Serving:

• Sour cream: Adds a creamy and tangy element.
• Fresh cilantro: More chopped cilantro for garnish.
• Avocado: Diced avocado adds a creamy and healthy fat.
• Lime wedges: For squeezing extra lime juice over the soup

How to Make Black Bean Soup

Step 1: Sauté the Vegetables and Spices

Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper and sauté until they soften, about 5 minutes. Add the minced garlic, cumin, and chili powder to the pot and stir well. Cook for another minute, or until the garlic is fragrant.

Step 2: Simmer the Soup

Add the black beans and vegetable broth to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 15 minutes to allow the flavors to meld.

Step 3: Blend and Finish

Use an immersion blender to partially blend the soup, leaving some beans whole for texture. If you don’t have an immersion blender, transfer about half of the soup to a blender, blend until smooth, and then return it to the pot. Stir in the chopped cilantro and lime juice. Taste and adjust the seasoning, adding more salt, pepper, or lime juice as needed.

Step 4: Serve

Serve the black bean soup hot, topped with a dollop of sour cream, additional chopped cilantro, diced avocado, and a squeeze of lime juice, if desired.

How to Serve

This Black Bean Soup is delicious on its own, but you can also serve it with:

• Tortilla chips: Crispy tortilla chips are perfect for dipping and scooping up the soup.
• Crusty bread: A side of crusty bread is great for soaking up the flavorful broth.
• Side salad: A simple green salad with a light vinaigrette adds a refreshing element to the meal.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftover soup on the stovetop over medium heat or in the microwave until heated through.

FAQs

1. Can I use dried black beans instead of canned?

Yes, you can use dried black beans, but you’ll need to soak them overnight and cook them until tender before adding them to the soup.

2. Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

3. Can I make this soup without an immersion blender?

Yes, you can use a regular blender to partially blend the soup. Be careful when blending hot liquids, as the steam can cause the blender lid to pop off.

4. How can I make this soup thicker?

If you prefer a thicker soup, you can mash some of the black beans with a fork or potato masher before blending. You can also add a tablespoon of cornstarch mixed with 2 tablespoons of cold water to the soup and simmer until thickened.

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