Black Bean Soup
Don't look past this easy black bean soup recipe! It's a delicious vegetarian meal that's filling and layered with savory and spiced flavors. Be sure to check out the video above for more details!
Servings: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large red onion chopped
- 1 large carrot peeled and diced
- 2 celery ribs diced
- 1 jalapeno pepper deseeded and diced
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 3 (15-ounce) cans low-sodium black beans drained and rinsed
- 3 cups low-sodium vegetable or chicken broth
- 1 to 2 tablespoons fresh lime juice
- Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.
- Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
- Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
- Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
- Ladle the soup into individual bowls and garnish with your favorite toppings.
Video
Notes
- Each serving is about 2 cups.
Nutrition
Calories: 394kcal | Carbohydrates: 62g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1822mg | Potassium: 1134mg | Fiber: 24g | Sugar: 3g | Vitamin A: 2657IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 7mg