Description
A hearty, nutritious soup made with pantry staples. This comforting black bean soup comes together in 30 minutes with rich flavors and satisfying texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3 (15-ounce) cans black beans, drained and rinsed
- 3 cups low-sodium vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and cook 4-5 minutes until softened.
- 2. Add garlic, bell pepper, and jalapeño. Cook 2-3 minutes, stirring frequently.
- 3. Stir in cumin, paprika, and oregano. Cook 30 seconds until fragrant.
- 4. Add broth, tomatoes, 2 cans of black beans, and bay leaf. Bring to a boil.
- 5. Reduce heat and simmer 15 minutes, stirring occasionally.
- 6. Remove bay leaf. Blend half the soup with an immersion blender for texture.
- 7. Add remaining beans, salt, and pepper. Simmer 5 more minutes.
- 8. Remove from heat and stir in lime juice and cilantro.
Notes
Store refrigerated up to 4 days or freeze up to 3 months. Add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 680mg
- Fat: 5g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 15g