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Black Bean Soup Recipe

Latin American · Soup · 135 min total

A hearty, smoky black bean soup with Latin flavors, perfect for a comforting meal. This recipe uses dried beans for depth of flavor.

Ingredients

• 1 pound dried black beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 6 cups vegetable broth or water
• 2 bay leaves
• 1 tablespoon lime juice
• Salt and black pepper to taste
• Optional toppings: sour cream, chopped cilantro, diced avocado, tortilla chips

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, bell pepper, and jalapeño. Cook until softened, about 8 minutes.
2. Stir in cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
3. Add soaked black beans, broth (or water), and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender.
4. Remove bay leaves. Using an immersion blender, partially blend the soup to your desired consistency (or transfer 2 cups to a blender and blend, then return to pot).
5. Stir in lime juice, and season with salt and pepper to taste. Simmer for 5 more minutes.
6. Serve hot with desired toppings.

Tips

• To save time, use three 15-ounce cans of black beans, drained and rinsed. Reduce broth to 4 cups and simmer for 20 minutes.
• Soup thickens as it cools; thin with extra broth when reheating.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

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