Black Bean Soup Recip
A hearty vegetarian black bean soup layered with robust spices and bright lime juice. This comforting bowl is quick to prepare yet deeply flavorful, making it an ideal meal for busy evenings.
Print
Pin
Ingredients
- 1 large red onion chopped
- 2 teaspoons ground cumin
- 3 cups low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons fresh lime juice
- 4 garlic cloves minced
- 1 large carrot peeled and diced
- 1 jalapeno pepper deseeded and diced
- 3 15-ounce cans low-sodium black beans, drained and rinsed
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 2 celery ribs diced
- 1 teaspoon ground coriander
- Optional toppings: fresh cilantro red onion, avocado, sour cream, additional lime wedges
Instructions
- Warm the olive oil in a large pot over medium-high heat and sauté the red onion, carrot, celery, and jalapeno for 4 to 5 minutes until the vegetables soften. Incorporate the minced garlic, ground cumin, oregano, coriander, cayenne pepper, and salt, stirring constantly for about a minute until aromatic. Pour in the black beans and broth, mix well, and bring to a boil. Reduce the heat to low, cover, and let the soup simmer gently for 15 minutes. Blend the soup partially with an immersion blender to create a balanced texture of smooth and chunky elements, or blend a portion in a standard blender and return it to the pot. Stir in the lime juice to brighten the flavors. Serve in bowls with your choice of garnishes.
Notes
Each portion yields approximately 2 cups.