Black Bean Soup (Printable Version)

Rich, creamy soup with warming spices, ready in 55 minutes.

# What You'll Need:

→ Beans & Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 2 (15-ounce) cans black beans, drained and rinsed
07 - 1 (14-ounce) can diced tomatoes
08 - 4 cups vegetable broth

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - Pinch of cayenne pepper, optional

→ Garnishes

17 - Chopped fresh cilantro, optional
18 - Sour cream or vegan yogurt, optional
19 - Sliced avocado, optional
20 - Lime wedges, optional
21 - Diced red onion, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, pepper, and cayenne if using. Cook for 1 minute to toast the spices.
04 - Add black beans, diced tomatoes with juices, and vegetable broth. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with your choice of cilantro, sour cream, avocado, lime, or red onion.

# Expert Advice:

01 -
  • The trick of partially blending creates this magical texture where some bites are creamy while others give you the satisfaction of whole beans and vegetables.
  • Its my go-to recipe when friends pop over unexpectedly because it tastes like it simmered all day even though its ready in under an hour.
02 -
  • I once skipped the step of toasting the spices and the difference was remarkable, the soup tasted flat and one-dimensional compared to when the spices are properly bloomed in oil.
  • The texture improves dramatically if you let the soup rest for 10 minutes after blending, allowing the beans to release more of their natural starch for a silkier mouthfeel.
03 -
  • If you find yourself without an immersion blender, use a potato masher to crush some of the beans against the side of the pot for a more rustic but equally delicious texture.
  • The soup can sometimes thicken too much upon standing, especially if youve blended it thoroughly, so keep a little extra warm broth on hand to adjust consistency when reheating.
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