Black Bean Soup
When it comes to soup we mostly think of them as recipes for colder weather but this Black Bean Soup is made with bright flavors like like lime and cilantro is great for enjoying any time of year.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion diced
- ½ cup carrots chopped
- 2 tablespoons garlic minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 4 cans black beans drained and rinsed
- fresh lime juice optional
- cilantro optional garnish
Instructions
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In a large skillet or soup pot on medium heat, add olive oil, onion, and carrots and saute until onion is soft, about 5 minutes.
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Add garlic, oregano, cumin, red pepper flakes, salt, and pepper. Continue cooking until fragrant, about 1 minute. Remove from heat.
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Add vegetable broth and beans. Return to stove and bring to boil, then simmer for 10 minutes.
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Using immersion blender, pulse to blend until thickened, leaving some of the beans whole. (You can also use a traditional blender.) *See notes below.
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Continue to simmer 5 more minutes before serving. Remove from heat and stir in lime juice if desired.
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Serve with cilantro, avocado, sour cream, a dash of hot sauce, and tortilla chips. All optional of course.
Recipe Notes
Notes:
1 Pulsing the soup helps control the desired thickness. The consistency of this soup is thick and creamy with some whole beans and veggies. You can puree to your desired thickness.
2 If using a blender, allow soup to cool a little before adding to blender. Pulse to desired thickness/consistency.
3 Store leftovers in refrigerator 3-4 days. Reheat on stove or microwave, just make sure to stir well.
5 Can be frozen for up to 3 months
5 Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes