Black Bean Soup
This Black Bean Soup is a hearty and flavorful dish perfect for any meal.
Equipment
- large pot
- immersion blender
Ingredients
- 2 tablespoons extra virgin olive oil for sautéing
- 1 large red onion chopped
- 1 large carrot peeled and diced
- 2 ribs celery diced
- 1 whole jalapeno pepper deseeded and diced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 3 cans (15-ounce) low-sodium black beans drained and rinsed
- 3 cups low-sodium vegetable or chicken broth
- 1 to 2 tablespoons fresh lime juice to taste
- Optional toppings fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.
- Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
- Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
- Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
- Ladle the soup into individual bowls and garnish with your favorite toppings.
Notes
Each serving is about 2 cups.
Nutrition
Serving: 2cupsCalories: 394kcalCarbohydrates: 62gProtein: 21gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1822mgPotassium: 1134mgFiber: 24gSugar: 3gVitamin A: 2657IUVitamin C: 18mgCalcium: 152mgIron: 7mg
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