Description
This hearty Black Bean Soup is a comforting and flavorful meal perfect for any day. Featuring black beans, sautéed aromatics, and a touch of cumin, this soup is blended to a creamy texture and served with optional toppings like avocado, cilantro, and sour cream for added richness. It’s quick to prepare and packed with protein and fiber, making it a wholesome choice for lunch or dinner.
Ingredients
Units
Scale
Soup Ingredients
- 2 cans of black beans (drained and rinsed, approximately 15 ounces each)
- 1 onion (chopped)
- 2 cloves of garlic (minced)
- 1 bell pepper (chopped)
- 1 tsp cumin
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
Optional Toppings
- Avocado slices
- Fresh cilantro
- Sour cream
Instructions
- Heat oil and sauté aromatics: In a large pot, heat a bit of oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper. Sauté until softened and fragrant, about 5 minutes.
- Add beans and seasonings: Stir in the drained black beans, cumin, broth, and season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a simmer. Let it cook uncovered for about 20 minutes, stirring occasionally to prevent sticking and to let flavors meld.
- Blend half of the soup: Carefully transfer about half of the soup to a blender and puree until smooth, then pour the blended soup back into the pot to combine for a creamy texture with remaining bean chunks.
- Serve with toppings: Ladle the soup into bowls and garnish with your choice of optional toppings such as avocado slices, fresh cilantro leaves, and a dollop of sour cream.
Notes
- You can use either vegetable or chicken broth depending on your preference.
- For a spicier kick, consider adding a pinch of cayenne pepper or a diced jalapeño when sautéing the aromatics.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- To make this recipe vegan, use vegetable broth and skip the sour cream or substitute with a plant-based alternative.
