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Black Bean Soup

Black Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp chipotle chili powder
  • 3 (15 oz) cans black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 lime, juiced
  • Sour cream, chopped cilantro, and crushed tortilla chips, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook 5 minutes until softened, then stir in the garlic and cook 1 minute.
  2. Add the cumin, smoked paprika, and chipotle chili powder. Stir constantly for 30 seconds to 1 minute until toasted and fragrant.
  3. Add the black beans, vegetable broth, salt, and black pepper. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
  4. Remove from heat and blend with an immersion blender until about half the soup is pureed. Stir in the lime juice, ladle into bowls, and top with sour cream, cilantro, and crushed tortilla chips.

Notes

For the quickest blend, use an immersion blender directly in the pot. If the soup seems too thin, let it simmer a few extra minutes before blending. The toppings make the soup, so don’t skip them.