Easy Black Bean Soup Recipe
Cozy Up with a Bowl of Easy Black Bean Soup!
Looking for a hearty, flavorful, and incredibly easy dinner or lunch option? Look no further than our Easy Black Bean Soup! This recipe is packed with flavor, comes together quickly, and is perfect for those chilly evenings when you crave something comforting.
We all lead busy lives, and sometimes a complicated recipe just doesn’t fit the bill. That’s why we developed this soup – it uses simple ingredients you likely already have in your pantry, and the cooking process is straightforward. The result? A delicious, satisfying soup that the whole family will love.
What makes this Black Bean Soup so special?
- Flavorful Base: Sautéed onions, carrots, and garlic create a beautiful aromatic foundation. The cumin, oregano, and a touch of red pepper flakes add warmth and depth.
- Quick & Easy: From start to finish, this soup takes just about an hour to make, with minimal hands-on time.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even a flavorful side dish.
- Customizable: Feel free to adjust the spices to your liking, or add your favorite toppings (we’ve included some suggestions below!).
Serving Suggestions:
While this soup is delicious on its own, it’s even better with a few tasty toppings! Here are some of our favorites:
- Avocado Slices: Add a creamy, healthy fat.
- Sour Cream or Greek Yogurt: A dollop of coolness and tang.
- Chopped Cilantro: Freshness and a pop of color.
- Shredded Cheese: Cheddar, Monterey Jack, or Cotija all work well.
- Lime Wedges: A squeeze of lime juice brightens up the flavors.
- Tortilla Chips: For a little crunch!
Is this soup vegetarian/vegan?
Yes! This recipe is naturally vegetarian. To make it vegan, simply omit the sour cream topping.
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, carrots, and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Blend and simmer as directed.
Can I freeze this soup?
Yes, this soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
What kind of beans should I use?
We recommend using canned black beans for convenience, but you can also use dried black beans. If using dried beans, soak them overnight and cook them until tender before adding them to the soup.
We hope you enjoy this Easy Black Bean Soup as much as we do! It’s a perfect recipe for those busy weeknights or cozy weekends.
Easy Black Bean Soup
Ingredients
- 4 tablespoons olive oil
- 2 cups yellow onion chopped
- 1 1/2 cups carrot chopped
- 4 cloves garlic minced
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 3 cans black beans 15.25 oz each
- 4 cups vegetable broth
- 1/4 cup fresh lime juice
Instructions
- Add oil to a medium dutch oven and place over medium heat. Add the chopped onion and carrot. Cook the vegetables while stirring occasionally until tender for about 10 minutes.
- Add the garlic, cumin, oregano, salt, and red pepper flakes to the vegetables and saute for 2 minutes.
- Pour the broth and lime juice, then add the black beans. Let it come to a boil over medium-high heat. Once boiling, reduce the heat to low. Place the lid and let it simmer for 25 minutes while stirring occasionally.
- Ladle two cups of soup into a blender, open the vent, and blend the soup until smooth. Alternatively, you can use an immersion blender. Pour it back into the pot with the remaining soup.
- Cook the soup without the lid on until it thickens for about 10 to 20 minutes.
- Serve with avocado slices, a dolop of sour cream, and chopped cilantro.
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