Pin it A rich and creamy black bean soup infused with warming spices, perfect for a comforting meal on a chilly day. This Latin American-inspired dish brings together simple pantry staples and fresh vegetables for a deeply satisfying experience.
Pin it This soup relies on a blend of cumin, smoked paprika, and chili powder to create a smoky depth that complements the earthiness of the black beans. By partially blending the mixture, you achieve a creamy consistency without losing the rustic texture of the whole beans and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 (15-ounce) cans black beans, drained and rinsed (or 3 cups cooked black beans)
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.
- Step 2
- Add the garlic and cook for 1 minute until fragrant.
- Step 3
- Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, pepper, and cayenne (if using). Cook for 1 minute to toast the spices.
- Step 4
- Add black beans, diced tomatoes (with juices), and vegetable broth. Stir to combine.
- Step 5
- Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
- Step 6
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
- Step 7
- Taste and adjust seasoning as needed.
- Step 8
- Serve hot, garnished with your choice of cilantro, sour cream, avocado, lime, or red onion.
Zusatztipps für die Zubereitung
For the best texture, use an immersion blender directly in the pot, but be careful not to over-blend if you enjoy some whole beans. This soup freezes well for up to 2 months, making it excellent for meal prep. Always check labels on canned products and broth to ensure they meet your dietary needs.
Varianten und Anpassungen
For extra richness, stir in a splash of coconut milk or a dollop of sour cream before serving. If you prefer more heat, add a chopped jalapeño with the vegetables. To keep the dish vegan, ensure that your choice of garnishes is plant-based, such as vegan yogurt instead of sour cream.
Serviervorschläge
Serve this hearty soup in deep bowls topped with sliced avocado, fresh cilantro, and a squeeze of lime juice. For a complete meal, pair it with a side of warm crusty bread or tortilla chips. The addition of diced red onion provides a sharp, fresh crunch that balances the creamy soup.
Pin it This easy, one-pot Black Bean Soup is a versatile staple that proves healthy eating can be both delicious and simple. With its vibrant colors and warming spices, it's sure to become a favorite for weeknight dinners.
Recipe Q&A
- → How long does black bean soup keep in the refrigerator?
Black bean soup stores beautifully in an airtight container in the refrigerator for 4-5 days. The flavors actually develop and deepen over time, making it an excellent meal prep option.
- → Can I freeze this soup?
Yes, this soup freezes exceptionally well for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed.
- → What's the best way to achieve the creamy texture?
An immersion blender works perfectly for partial blending directly in the pot. Blend about two-thirds of the soup, leaving some whole beans and vegetables for texture. Alternatively, transfer half to a countertop blender, purée until smooth, then return to the pot.
- → Can I use dried black beans instead of canned?
Absolutely. Soak 1 cup dried black beans overnight, then cook in fresh water until tender (about 1-1.5 hours). You'll need approximately 3 cups cooked beans, equivalent to two 15-ounce cans.
- → How can I make this soup spicier?
Add heat by incorporating a chopped jalapeño with the vegetables in step one, increase the cayenne pepper, or add extra chili powder. Hot sauce also works well as a finishing touch for individual servings.
- → What protein can I add if I want more substance?
While black beans already provide excellent protein, you can add shredded chicken, diced chorizo, or crumbled chorizo during the last 10 minutes of simmering. For vegetarian options, quinoa or extra beans work beautifully.