Black Bean Soup
This Black Bean Soup is a comforting, protein-packed meal, easy to make and bursting with flavor, perfect for any day of the week.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, undrained 14.5 oz
- 2 cans black beans, rinsed and drained 15 oz
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper optional, for heat
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper, and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Stir in the diced tomatoes, rinsed and drained black beans, vegetable broth, cumin, oregano, cayenne pepper (if using), and bay leaf. Bring the mixture to a boil.
- Simmer and Season: Once boiling, reduce the heat to low, cover, and let the Black Bean Soup simmer for at least 20-30 minutes, allowing the flavors to meld. Season generously with salt and pepper to taste. Remove the bay leaf before proceeding.
- Achieve Creamy Texture: For a creamier soup, carefully transfer about 1-2 cups of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend a portion of the soup until desired consistency is reached. You want some beans whole for texture.
- Serve Warm: Ladle the hot Black Bean Soup into bowls. Garnish with fresh chopped cilantro and serve with lime wedges on the side. Enjoy this hearty and flavorful meal!
Notes
- For extra depth, roast the bell pepper before adding it to the pot.
- Always taste and adjust seasoning throughout the cooking process.
- A pinch of sugar or a splash of balsamic vinegar can enhance the savory flavors.
- How do I thicken black bean soup? Blending a portion of the soup, as in step 4, is the best natural way to thicken it. You can also mash some beans against the side of the pot with a spoon.