Black Bean Soup

Name: Black Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 2 tbsp olive oil; 1 each yellow onion, diced; 1 each red bell pepper, diced; 2 each celery, diced; 1 each carrot, diced; 4 each garlic, minced; 2 tsp cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 3 each canned black beans, drained and rinsed; 4 cup vegetable stock; 1 tbsp chipotle in adobo, minced; 1 each bay leaf; 1 tsp salt, to taste; 0.5 tsp black pepper, freshly ground; 2 tbsp lime juice, freshly squeezed; 0.5 cup cilantro, chopped, for garnish; 0.5 cup sour cream, for serving; 1 each avocado, diced, for serving

A hearty, smoky Latin American black bean soup that's easy to make and full of flavor. Perfect for a comforting weeknight dinner.

⏱ 15 min prep · 45 min cook · easy

Servings

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Ingredients

30 ml olive oil
1 yellow onion diced
1 red bell pepper diced
2 celery diced
1 carrot diced
4 garlic minced
10 ml cumin
5 ml smoked paprika
5 ml dried oregano
3 canned black beans drained and rinsed
950 ml vegetable stock
15 ml chipotle in adobo minced
1 bay leaf
5 ml salt to taste
2 ml black pepper freshly ground
30 ml lime juice freshly squeezed
120 ml cilantro chopped, for garnish
120 ml sour cream for serving
1 avocado diced, for serving

Nutritionper serving (6 total: 940 kcal)

Calories	160
Protein	2g
Fat	13g
Carbs	10g
Fiber	3g
Sugar	4g
Sodium	530mg

Excludes 3 ingredients without data.

Gear for this recipe

Method

1
Sautéing
Heat olive oil in a large pot over medium heat. Add onion, bell pepper, celery, and carrot. Sauté until softened and fragrant, about 5 minutes.
⏲ 5 min
2
Sautéing
Add garlic, cumin, smoked paprika, and oregano. Stir constantly until fragrant, about 1 minute.
⏲ 1 min
3
Simmering
Add black beans, vegetable stock, chipotle in adobo, and bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered for 30 minutes.
⏲ 30 min
4
Remove bay leaf. Using an immersion blender, puree the soup until smooth (or blend in batches in a blender). For a chunkier texture, blend only half.
5
Stir in lime juice and season with salt and black pepper to taste. Adjust consistency with extra stock if needed.
6
Ladle soup into bowls. Garnish with cilantro, a dollop of sour cream, and diced avocado. Serve hot.