Easy Black Bean Soup
Recipe from Two Peas and Their Pod
Easy Black Bean Soup-A simple and healthy soup made with canned black beans and ingredients you probably already have in your pantry! This flavorful black bean soup is vegan, gluten-free, and vegetarian.
Servings: 6
Calories: 428kcal
Equipment
- Large Pot (I love using my Staub Dutch oven for this!)
- Immersion Blender (this is my favorite one!)
Ingredients
- 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.
Nutrition
Calories: 428kcal | Carbohydrates: 75g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Fiber: 26g | Sugar: 3g