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–+ servings
hearty black bean soup

Black Bean Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mexican
Servings 4 servings

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

For added flavor, consider garnishing the soup with sliced avocado or a dollop of sour cream. If you prefer a chunkier texture, only blend half of the soup. Adjust the spices to your taste, adding more chili powder for extra heat. This soup pairs well with a side of crusty bread or tortilla chips.
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