Description
Hearty and flavorful black bean soup, perfect for a cozy meal. Customize with your favorite toppings!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 6 cups vegetable broth (or chicken broth)
- 3 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 lime, juiced
- Salt and freshly ground black pepper to taste
- Optional toppings: sour cream or Greek yogurt, avocado, cilantro, shredded cheese, tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic, red bell pepper, and jalapeño (if using) to the pot. Cook for another 2-3 minutes, until fragrant and the peppers are slightly softened. Be careful not to burn the garlic, as it can become bitter.
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to toast the spices and release their flavors.
- Pour in the vegetable broth (or chicken broth) and add the rinsed and drained black beans and diced tomatoes (undrained). Stir well to combine all the ingredients.
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
- For a creamier soup, use an immersion blender to partially or fully blend the soup. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth. If using a regular blender, be sure to vent the lid to prevent pressure buildup.
- Stir in the lime juice and season with salt and freshly ground black pepper to taste. Adjust the seasoning as needed. You may want to add more chili powder or cayenne pepper for extra heat, or a pinch of sugar to balance the acidity.
- Ladle the soup into bowls and garnish with your favorite toppings, such as sour cream or Greek yogurt, avocado slices, chopped cilantro, shredded cheese, and tortilla chips.
Notes
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to your preference. If you’re sensitive to heat, omit them altogether.
- Smoked Flavor: For an even smokier flavor, add a chipotle pepper in adobo sauce to the soup while it simmers. Remove the pepper before blending.
- Protein Boost: Add cooked chicken, shredded pork, or tofu to the soup for a heartier meal.
- Vegetable Variations: Feel free to add other vegetables to the soup, such as corn, zucchini, or carrots.
- Slow Cooker Option: This soup can easily be made in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend and season as directed.
- Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make it Vegan: Ensure you use vegetable broth to keep this recipe vegan.
- Thickening the Soup: If you prefer a thicker soup, you can mash some of the beans with a fork before adding them to the pot. Alternatively, you can add a tablespoon of cornstarch mixed with a little cold water to the soup while it simmers.
- Adding Depth of Flavor: A bay leaf added during the simmering process can add a subtle depth of flavor. Remember to remove it before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes