Description

Black bean soup is a rich, comforting dish made with tender black beans, aromatic spices, and fresh vegetables. Perfect for family dinners, meal prep, or cozy nights at home. Easily made vegan, gluten-free, or low-carb.

Ingredients

For the Soup:

– 2 tbsp canola oil (or substitute olive oil)

– 1 medium yellow onion, finely chopped

– 1 green bell pepper, seeded and chopped

– 1 red bell pepper, seeded and chopped

– 4 cloves garlic, pressed or minced

– 1½ tsp ground cumin

– 1½ tsp dried oregano

– 32 oz chicken or vegetable broth (use plant-based broth for vegan option)

– 4 cans (15 oz each) black beans, with their liquid (substitute cooked dried beans if preferred)

– 1½ tsp granulated sugar

– 1 tbsp cider vinegar

– 1 tsp kosher salt

– 1 tsp freshly ground black pepper

For Garnish (Optional):

– Chopped fresh cilantro

– Diced avocado

– Shredded Mexican cheese (omit for vegan option)

– Greek yogurt or sour cream (use plant-based alternatives for vegan option)

– Chopped onion

– Fresh lime wedges

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Instructions

Heat canola oil in a large heavy pot over medium heat. Add chopped onion, green bell pepper, and red bell pepper; cook for 4–5 minutes until soft and translucent.
Stir in pressed garlic, cumin, and oregano; cook for 1–2 minutes until fragrant, stirring to coat the vegetables evenly.
Add chicken or vegetable broth and bring to a simmer.
Stir in black beans with their liquid, sugar, cider vinegar, kosher salt, and black pepper. Simmer for 20–25 minutes, stirring occasionally.
For a creamier texture, ladle 1–1½ cups of the soup into a blender (or use an immersion blender) and purée until mostly smooth but still slightly chunky. Stir the blended portion back into the soup.
Top with desired garnishes such as cilantro, avocado, cheese, yogurt, onion, or lime wedges before serving.

Notes

– Use fresh garlic: It offers superior aroma and flavor compared to pre-minced alternatives.

– Avoid over-blending: Leave some texture if you prefer a chunkier soup.

– Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze portions for longer storage; thaw overnight in the fridge and reheat gently on the stovetop or microwave, adding broth as needed.

– Customizations: Add smoked paprika, chili powder, or chipotle peppers for heat. Stir in diced tomatoes, corn kernels, or spinach for extra nutrition. Use toasted pumpkin seeds or crushed tortilla chips for crunch.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course / Soup
Method: Stovetop
Cuisine: Latin American / Comfort Food

Nutrition

Serving Size: 1 serving (based on 6 servings per recipe)
Calories: ~250
Sugar: 6g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg