Description
A comforting and nourishing soup made with black beans, spices, and fresh vegetables, perfect for any meal.
Ingredients
Scale
- 2 cups dried black beans or 4 cans of canned black beans (drained and rinsed)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 carrot (diced)
- 2 celery stalks (diced)
- 4 cups vegetable broth or water
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: diced tomatoes, corn, or leftover roast chicken
Instructions
- Soak the dried black beans overnight for best texture and flavor. If using canned beans, skip this step.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- Add garlic, bell pepper, carrot, and celery; allow to soften for another 5 minutes. Stir in cumin and smoked paprika.
- If using dried beans, add them now with broth; if canned beans, add them later to prevent overcooking.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes for dried beans or 20 minutes for canned beans. Stir occasionally, and add more broth if it gets too thick.
- For a creamy finish, mash some beans against the pot sides or use an immersion blender to achieve desired consistency, then return to heat.
- Season with salt, pepper, and a squeeze of fresh lime juice.
- Serve hot, garnished with avocado slices and fresh cilantro.
Notes
This soup is versatile and can be served alone or with cornbread or rice. Avoid adding salt early when cooking dried beans to prevent toughness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg
Keywords: black bean soup, vegan soup, comfort food, hearty soup
