Quick Black Bean Soup
Total Time
30 minutes
Prep Time
8 minutes
Cook Time
22 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 large carrot, diced
- 1 small red bell pepper, diced
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon each: chili powder, chipotle powder
- 2 cups vegetable broth
- 4 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 lime
- toppings: chopped cilantro, crumbled cotija (or shredded cheddar) cheese, diced avocado, diced red onion
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Preparation
Step 1
Sauté
Step 2
Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot, bell pepper and sauté for 6 minutes, stirring occasionally. Add in the garlic, cumin, chili powder and chipotle powder and sauté, stirring frequently, for 2 minutes.
Step 3
Simmer
Step 4
Add the vegetable broth and black beans and stir to combine.
Step 5
Blend
Step 6
Add the fire-roasted tomatoes plus 1 heaping cup of the black bean soup to a blender and purée until smooth. Add the mixture to the soup, along with about 1 tablespoon of the fresh lime juice, and stir to combine. (If you prefer a less chunky soup, you can blend an additional 1-2 cups of the soup until smooth and add it back to the soup.) Simmer for 5 minutes, or just move ahead if you’re in a hurry.
Step 7
Season
Step 8
Taste and season with more lime juice, salt and pepper if needed.
Step 9
Serve. Serve warm, garnished with all of your favorite toppings, and enjoy!
Step 10
Save recipe for the next time?
