Description
A hearty and flavorful Easy Black Bean Soup, loaded with veggies, herbs, and spices for a comforting meal any day of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, (chopped)
- 1 large carrot, (chopped)
- 1 celery rib, (chopped)
- 1 red bell pepper, (stemmed, seeded, and chopped)
- 4 cloves garlic, (minced)
- 60 oz (4 cans) black beans, (rinsed and drained)
- 32 oz vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper, (to taste)
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
Notes
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce. Serve with warm tortillas or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 428
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 26g
- Protein: 26g
- Cholesterol: 0mg
