Black Bean Soup
A hearty black bean soup with cumin, chili powder and sautéed vegetables. High in plant protein and done in 40 minutes.
- prep
- 10 min
- cook
- 30 min
- total
- 40 min
- serves
- 4
- level
- easy
Black bean soup is a simple, hearty bowl. Canned beans, sautéed vegetables and warm spices like cumin and chili powder, simmered together in one pot. It is ready in about forty minutes.
Blend part of the pot if you like it creamier, or leave it chunky. Finish with the garnishes you like: sour cream, cilantro and avocado all work.
method
Heat the olive oil in a large pot over medium heat. Sauté the onion and bell pepper until softened, about 5 minutes.
Stir in the garlic, cumin and chili powder and cook for 1 more minute, until fragrant.
Add the black beans, diced tomatoes and vegetable broth. Bring to a boil.
Turn the heat to low and simmer uncovered for about 25 minutes, stirring occasionally.
For a creamier texture, partially blend the soup with an immersion blender, or blend about half of it and stir it back into the pot. This step is optional.
Season with salt and pepper. Serve hot, topped with sour cream, cilantro and avocado if you like.
chef's tips
- Rinse the canned beans well. It washes off the canning liquid and keeps the broth clean.
- Blend only half the soup. You get a creamy base and still keep whole beans for texture.
- Leftovers thicken overnight. Loosen the soup with a splash of broth when reheating.