Black Bean Soup
Cozy Up with a Bowl of Black Bean Soup: A Flavorful & Easy Recipe
Is there anything more comforting than a warm bowl of soup on a chilly evening? This Black Bean Soup is a hearty, flavorful, and surprisingly easy recipe that’s perfect for a weeknight dinner or a cozy lunch. Packed with plant-based protein and vibrant Southwestern flavors, it’s a dish the whole family will love. We’ve designed this recipe to be adaptable to your tastes – feel free to adjust the spice level and toppings to create your perfect bowl!
Why You’ll Love This Black Bean Soup
- Flavorful & Hearty: The combination of cumin, cayenne, and perfectly softened vegetables creates a depth of flavor that’s incredibly satisfying.
- Easy to Make: With a relatively short cook time and simple ingredients, this soup comes together quickly.
- Healthy & Nutritious: Black beans are a fantastic source of protein and fiber, making this soup a healthy and filling meal.
- Versatile: Enjoy it as a main course, a side dish, or even a dip! It’s also great for meal prepping.
Tips for the Best Black Bean Soup
- Soaking the Beans: Don’t skip the soaking step! It helps reduce cooking time and makes the beans more digestible. Follow the instructions on your bean package.
- Blending for Smoothness: For a truly creamy texture, blend the soup thoroughly. If you don’t have a high-powered blender, you may need to strain the soup after blending to remove any remaining skins.
- Spice Level: Adjust the cayenne pepper to your liking. Start with 1/8 teaspoon and add more to taste.
- Garnish Power: Don’t underestimate the power of a good garnish! A squeeze of lime, a dollop of sour cream, or a sprinkle of cilantro can elevate this soup to the next level.
Frequently Asked Questions
Q: Can I use canned black beans instead of dried?
A: Yes, you can! You’ll need about 6 (15-ounce) cans of black beans, rinsed and drained. Reduce the cooking time accordingly, as canned beans are already cooked.
Q: Can I make this soup vegan?
A: Absolutely! Simply omit any dairy-based garnishes like sour cream or cheese.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months.
Q: What are some good toppings for black bean soup?
A: The possibilities are endless! Here are a few ideas: sour cream, Greek yogurt, avocado, cilantro, lime wedges, shredded cheese, tortilla chips, a drizzle of hot sauce, or a dollop of salsa.
Q: Can I use different types of beer?
A: Yes, a darker beer like a stout or porter will add a richer flavor, but a lighter beer like a lager or pilsner will also work well. If you prefer not to use beer, simply substitute with an equal amount of chicken broth or water.
Get ready to enjoy a bowl of comforting, flavorful goodness! This Black Bean Soup is sure to become a new favorite in your kitchen.
Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups chopped onion (1 large)
- 2 cups thinly sliced carrots (4-5 medium)
- 1 cup thinly sliced celery (2 stalks)
- 3 cloves garlic minced
- 3 12 oz. bags black beans follow soak instructions on bag
- 1 can low sodium chicken broth (14.5 oz.)
- 1/2 cup beer may substitute 1/2 cup chicken broth or water
- 1-1/2 teaspoon cumin
- 1/8-1/4 teaspoon cayenne pepper
Instructions
- In a large saucepan, heat olive oil over medium-high heat; sauté onion, carrots, celery and garlic for 3 minutes.
- Cover; cook 10 minutes, stirring several times until vegetables are very soft.
- Transfer vegetables to food processor or blender. Add beans. Purée until very smooth.
- Return mixture to saucepan. Drain and rinse remaining beans; add to soup.
- Stir in broth, beer, cumin and cayenne.
- Bring to a simmer over medium-high heat. Cook uncovered 10 minutes, stirring frequently to prevent sticking.
- Serve with squeeze of lemon or lime, or choice of condiments.
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