Picture a steaming bowl of black bean soup, its inviting aroma wafting through your kitchen with notes of cumin and smoked paprika.
This Mexican classic isn’t only simple to whip up but embodies the essence of comfort with each hearty spoonful.
As the black beans, vegetables, and spices meld together, they create a symphony of flavors that transform basic ingredients into something magical.
Let’s bring this nourishing dish to life!
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Black Bean Soup, follow this timeline:
- Reading the Recipe:
- Allocate 5 minutes to thoroughly read through the recipe and gather all ingredients and equipment.
- Prep Work:
- Chopping and Measuring (15 minutes):
- Chop 1 medium onion.
- Mince 3 cloves of garlic.
- Dice 1 medium carrot.
- Chop 1 medium red bell pepper.
- Measure out 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder.
- Measure 4 cups of vegetable broth.
- Drain and rinse 2 cans (15 ounces each) of black beans.
- Open 1 can (14.5 ounces) of diced tomatoes.
- Measure 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Measure 2 tablespoons of lime juice.
- Chop 1/4 cup of fresh cilantro.
- Cooking the Soup (45 minutes):
- 5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 5 minutes: Sauté the chopped onion until translucent.
- 5 minutes: Stir in minced garlic, diced carrot, and chopped red bell pepper.
- 1 minute: Add cumin, smoked paprika, and chili powder; cook until fragrant.
- 5 minutes: Pour in vegetable broth, black beans, and diced tomatoes; add bay leaf, salt, and black pepper, then bring to a boil.
- 30 minutes: Reduce heat to low, cover, and let simmer.
- Blending and Finishing (10 minutes):
- 5 minutes: Remove the bay leaf and use a blender or immersion blender to puree the soup until smooth.
- 2 minutes: Stir in lime juice and chopped cilantro.
- 3 minutes: Let the soup rest.
- Serving:
- Serve with optional garnishes such as sliced avocado or sour cream and a side of crusty bread or tortilla chips.
Adjust the timing as needed based on your pace and preferences.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced carrot, and chopped red bell pepper and cook for another 5 minutes.
Add cumin, smoked paprika, and chili powder to the pot and cook for 1 minute until fragrant.
Pour in the vegetable broth, followed by the black beans and diced tomatoes.
Add the bay leaf, salt, and black pepper, then bring the mixture to a boil.
Reduce the heat to low, cover, and let simmer for 30 minutes.
Remove the bay leaf and use a blender or immersion blender to puree the soup until smooth.
Stir in the lime juice and chopped cilantro.
Let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread to soak up the soup’s rich flavors.
- Tortilla Chips: Pair with tortilla chips for a crunchy contrast and a hint of saltiness.
- Sliced Avocado: Top with creamy avocado slices to add richness and balance the spices.
- Sour Cream: Add a dollop of sour cream for a tangy, cooling effect.
- Grilled Corn: Complement the soup with sweet, smoky grilled corn on the cob.
Storage
Store black bean soup in an airtight container in the refrigerator for up to four days.
For longer storage, freeze in portions for up to three months.
Reheat thoroughly before serving.
Freezing
To freeze black bean soup, let it cool completely.
Then, portion into airtight containers. Leave space for expansion and label with the date.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat black bean soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave on medium power, covered, to prevent splattering.
Adjust seasoning if needed.
Final Thoughts
Black Bean Soup is a hearty and flavorful dish that combines the rich taste of black beans with aromatic spices.
It’s a perfect meal for those seeking a comforting and nutritious option.
The soup is easy to make and can be customized to suit your taste preferences.
By adding more chili powder, you can increase the heat, while garnishing with avocado or sour cream adds a creamy texture.
This Mexican-inspired dish isn’t only delicious but also versatile.
It pairs well with crusty bread or tortilla chips, making it a satisfying main course.
Preparing this soup involves minimal effort, and the majority of the cooking time is hands-off, allowing the flavors to meld together.
For those looking to experiment, consider adjusting the spices or adding additional vegetables to make it your own.
The use of fresh cilantro and lime juice enhances the soup’s brightness, balancing the earthy flavors of the black beans.
Whether you’re serving it on a chilly day or at a casual gathering, Black Bean Soup is sure to be a hit.
Enjoy this wholesome meal, and savor the delightful blend of spices and fresh ingredients.
Frequently Asked Questions
Can I Use Dried Black Beans Instead of Canned Ones?
You can use dried black beans, but you’ll need to soak them overnight and cook until tender before adding. This method enhances flavor, letting spices infuse deeply. Adjust cooking time and liquid, ensuring beans are fully cooked.
How Can I Make the Soup Spicier Without Changing the Flavor?
To spice up the soup without altering its flavor, add finely chopped jalapeños or serrano peppers. Sauté them with the onions and garlic. Alternatively, incorporate a pinch of cayenne or chipotle powder when adding other spices.
Is There a Way to Make This Soup Thicker?
To thicken your soup, mash some beans before blending, or add a cornstarch slurry. For flavor, try simmering longer to reduce liquid. Each method preserves taste while achieving a creamy, hearty consistency.
What Are Some Alternative Toppings for Black Bean Soup?
Try topping it with diced avocado for creaminess, crumbled queso fresco for a salty contrast, or pickled onions for tang. Add a sprinkle of chopped scallions or a dollop of Greek yogurt for extra zest.
Can I Substitute Chicken Broth for Vegetable Broth?
Yes, you can substitute chicken broth for vegetable broth. It’ll add a richer, savory flavor. Make sure you adjust the salt level to taste. This subtle change complements spices, enhancing the soup’s depth and warmth beautifully.
Black Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Blender or immersion blender
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 clove garlic minced
- 1 medium carrot diced
- 1 medium red bell pepper chopped
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cup vegetable broth
- 2 can black beans drained and rinsed
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrot, and chopped red bell pepper and cook for another 5 minutes.
- Add cumin, smoked paprika, and chili powder to the pot and cook for 1 minute until fragrant.
- Pour in the vegetable broth, followed by the black beans and diced tomatoes.
- Add the bay leaf, salt, and black pepper, then bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer for 30 minutes.
- Remove the bay leaf and use a blender or immersion blender to puree the soup until smooth.
- Stir in the lime juice and chopped cilantro.
- Let the soup rest for 10 minutes before serving.
Notes
