Spicy Black Bean Soup
Total Time
55 minutes
Prep Time
10 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(636)
Ingredients
6 servings
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups (32 ounces) low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
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Preparation
Step 1
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery, and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
Step 2
Stir in the garlic, cumin, and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
Step 3
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
Step 4
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice, and salt and pepper, to taste. Serve.
Step 5
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Chef's notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Suggested sides:
Chunky avocado salsa, a little green salad, quesadillas, or a grilled cheese sandwich.
