Description
A hearty, nutritious black bean soup that’s easy to make and gets better with time. This meal-prep-friendly recipe delivers rich, smoky flavors and freezes beautifully for quick weeknight dinners.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chipotle powder (or cayenne to taste)
- 3 cans (15 oz each) black beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and bell pepper, cooking for 8-10 minutes until softened.
- 2. Add garlic, cumin, paprika, oregano, and chipotle powder. Cook 1-2 minutes until fragrant.
- 3. Add black beans, broth, tomatoes, and bay leaves. Bring to a boil.
- 4. Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.
- 5. Remove bay leaves. Partially blend soup with immersion blender, pulsing 8-10 times.
- 6. Season with salt and pepper. Stir in lime juice and cilantro before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 8g
- Sodium: 580mg
- Fat: 6g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 15g