Y’all… I love black bean soup. It’s so perfectly
My mother would make it fairly often growing up and I always loved ordering it out at restaurants, so it’s a dish that has been with me for a while! I’ve tried out so many different recipes over the years and I’ve finally found my own way of making it that I like best.
Come to mama. See how pretty those red onions on top are?
Ready for the pot! Yes, that is my compost scrap bowl. Yes, I thought it was pretty.
So colorful! Time to add in the beans, broth, and cumin. Then let that baby simmer!
This soup is so flavorful and filling, and I love having it whether it’s hot or cold out. Serving it over some rice (perhaps some cilantro lime) is also a good way to bulk this meal up and add some lovely texture.
The soup after using my immersion blender.
I suppose I’m in my blue period or something.
And voila! Topping this soup with some fresh red onion is probably my favorite thing to do. I love the contrast in flavor of the raw onions and the cooked ones, and they add a really nice crunchy texture! You could also top with some fresh cilantro, which I would’ve done if I wasn’t out.
It stores well, too, and becomes even more flavorful overnight in the fridge! So this is the perfect recipe to make a lot of and eat throughout the week. Anyways, here’s the recipe:
Prep Time: 15 minutes – Cook Time: 40 minutes – Serves about 4
- 1 carrot, finely diced
- 1 stalk of celery, finely diced
- Half of 1 large red onion, diced (reserve a bit for topping later)
- 1 bell pepper (any color would be good, but I like using red)
- 1 jalapeño, seeded and minced
- 2 cloves of garlic, minced
- 1 tbsp olive oil (any neutral flavored oil, like avocado would be fine)
- 1 tbsp cumin
- 2 cans (15oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 1/4 tsp salt
- The juice of 1 lime (about a tablespoon of red wine vinegar can be used in place of it)
- Heat oil over medium heat in a heavy pot. Add onion, carrot, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally.
- Add the bell pepper, cook for another 5 minutes.
- Add in the jalapeño and garlic, and sauté for about a minute, until fragrant.
- Pour in the black beans, vegetable broth, and cumin. Stir and bring to a boil.
- Reduce the heat and let it simmer for about 25 minutes.
- Add in the lime juice and salt.
- Use an immersion blender, a hand masher, or transfer about 2 cups of the soup to a blender, then re-add to soup. You want it blended just enough to get that creamy texture, while still having some visible pieces of beans and veggies floating about.
- Taste and adjust salt and pepper to your preferences. Serve on its own or over some rice, and top with reserved diced red onion. Some cilantro would also be great!
If you like things a little spicier, add in 1/4 tsp (or more) of red pepper flakes when you add in the lime juice. (I do this!)
A cup of corn would also make a yummy, colorful addition to this soup!