Black Bean Soup
A thick, smoky black bean soup made from canned beans in about forty minutes, partly blended and finished with lime.
- Servings
- 4
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Equipment
- Large pot
- Immersion blender or potato masher
Instructions
Heat the oil in the pot over medium heat. Cook the onion and bell pepper until soft, 6–8 minutes. Add the garlic, cumin, paprika and oregano and stir for 1 minute.
Add the beans, broth and salt, bring to a boil, then lower the heat and simmer for 15–20 minutes so the flavors blend.
Blend about half the soup with an immersion blender, or mash it well, leaving plenty of whole beans for texture.
Stir in the lime juice and taste for salt. Serve topped with cilantro and avocado.
Notes
- For non-vegan toppings, sour cream and crumbled cheese are traditional.
- The soup thickens overnight; loosen with water when reheating.
My notes
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Nutrition estimate
- Calories
- 270
- Protein
- 13 g
- Carbs
- 38 g
- Fat
- 8 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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