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.
Recipe from Two Peas & Their Pod
4.77 from 30 votes
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
1large yellow onion,chopped
1red bell pepper,stemmed, seeded, and chopped
60oz(4 cans) black beans,rinsed and drained
Kosher salt and black pepper,to taste
1tablespoonfresh lime juice
Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
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.