This perfectly seasoned black bean soup is a creamy, delicious, one-pot meal! It’s a simple recipe with amazing flavors that comes together in under 1 hour!
10baby carrotssliced or 1 large carrot, peeled and sliced
1red bell peppercored and diced
4garlic clovesminced
2teaspoonscumin
2teaspoonschili powder
32ouncesvegetable or chicken broth
60ouncescans of black beansdrained and rinsed
15 ouncespetite diced tomatoes
⅓cupcilantro chopped
1tablespoonfresh lime juice
⅛teaspooncayenne pepperoptional
Instructions
Add olive oil to dutch oven or stock pot.
Add the chopped onion, celery, carrots, and bell peppers and sauté on medium high heat for 10-12 minutes until soft.
Add garlic, cumin and chili powder and mix stir to combine and cook for approx.. 2 minutes. (add cayenne here as well if desired)
Add in drained black beans, diced tomatoes and broth and stir to combine well.
Cook on medium heat for 30 minutes.
For thicker soup, use an immersion blender to puree some of the ingredients enough to slightly thicken the soup. Or remove 2 cups of soup and place it in a blender until smooth and add it back into the pot and stir to combine.
Taste test for seasoning and add more cumin or chili powder if desired.
Add in chopped cilantro and lime juice
Notes
Use 6 cups of cooked dry beans in place of 4 cans of beansTop with diced avocado, sour cream , shredded Mexican cheese, jalapeños, additional cilantro and tortilla chips if desired.Skip the blending completely if preferred.Serve with white rice for added heartiness.Nutritional information does not include additional toppings.