Recipe: Spicy Black Bean Soup
Published: July 23, 2020, at 9:18 a.m. PT
Last updated: July 23, 2020, at 9:19 a.m. PT
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Yields: 4 Servings
Total Preparation Time:45 Minutes
- 1 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, chopped
- 1 large carrot, chopped
- 6 garlic cloves minced
- 4½ teaspoons ground cumin
- ¼ - ½ teaspoon crushed red pepper
- 2 cups cooked black beans
- 4 cups low-sodium vegetable broth
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- Sea salt and freshly ground black pepper, to taste
- Garnish with diced avocado, extra cilantro, and thinly sliced radishes or red onions
TIP: You can use one 14 oz. can of black beans in place of homemade cooked beans. Just be sure to drain and rinse well before adding to your soup.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of
- salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as
- necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Use an immersion blender to pulse the soup until it has thickened but still has texture. If you don’t have an immersion blender, you can puree about 4 cups of the soup in a blender until
- smooth – being very careful of steam escaping. Return the pureed soup to the pot.
- Stir in the cilantro, lime juice and salt and pepper, to taste. Serve garnished with avocado, cilantro and sliced radishes or red onions.