Description
This hearty and flavorful Black Bean Soup is a perfect blend of tender beans, spices, and vegetables. It's a nutritious and comforting dish, packed with protein and fiber, making it an ideal meal for any time of year. Whether enjoyed as a light lunch or a satisfying dinner, this soup is sure to please
Ingredients
- 2 cups black beans (soaked overnight)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish (optional)
Instructions
Prepare the Beans: If you haven't soaked your black beans overnight, do so. Drain and rinse before cooking.
Cook Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, celery, and bell pepper. Sauté for 5-7 minutes until vegetables are tender.
Add Beans & Spices: Stir in black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
Simmer: Bring the soup to a boil, then reduce heat and let it simmer uncovered for 25-30 minutes, or until beans are tender and flavors are well combined.
Blend (Optional): For a smoother texture, use an immersion blender to puree part of the soup or blend in batches.
Serve: Ladle into bowls and garnish with fresh cilantro if desired.
Notes
- You can use canned black beans for a quicker version of this soup (just rinse them well before using).
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper.
- This soup stores well in the fridge for up to 3 days and can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 210
- Sodium: 680mg
- Fat: 3g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g