Easy Black Bean Soup
This easy black bean soup is made simple with canned beans and plenty of savory flavor. Blending part of the soup adds creamy texture while leaving plenty of hearty beans in each bite.
Ingredients
- 2 Tablespoons olive oil
- 2 cups mirepoix (diced onion, carrots and celery) , see notes
- 4 garlic cloves , minced (about 4 teaspoons)
- 2 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt , plus more to taste
- ¼ teaspoon black pepper
- 4 15-ounce cans black beans , drained and rinsed
- 4 cups broth , vegetable or chicken
- Juice of 1 lime
Optional Toppings: chopped cilantro, diced avocado, sour cream, cheese, tortilla chips
Instructions
- Sauté Vegetables: Heat 2 Tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Add the 2 cups chopped onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
- Add spices: Stir in 4 teaspoons minced garlic, 2 1/2 teaspoons cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook for 30 seconds, just until fragrant.
- Boil soup: Add 4 cans black beans and 4 cups broth. Bring the soup to a boil, reduce the heat and simmer uncovered for 20 minutes.
- Blend beans: Transfer about 2 cups of beans to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot and stir to combine. Stir in fresh lime juice. Taste and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Serve: Ladle into bowls and serve with your favorite toppings.
Notes
- In my mirepoix I used 1 cup diced onion, 1 cup diced carrots and ½ cup diced celery. If I want to make it easier, I’ll buy the prechopped mirepoix from Trader Joe’s or Sprouts.
- Blending only half the soup gives it a creamy texture while still leaving plenty of whole beans.
- For extra protein, stir in shredded rotisserie chicken before serving.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
Nutrition
Calories: 79kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 1056mg, Potassium: 30mg, Fiber: 2g, Sugar: 4g, Vitamin A: 449IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
