Rich and Creamy Black Bean Soup

A rich and creamy black bean soup infused with warming spices, perfect for a comforting meal on a chilly day. This Latin American-style dish is both easy to prepare and incredibly hearty, making it an ideal choice for a simple yet satisfying dinner.

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The combination of aromatic vegetables like carrots and celery with a blend of classic spices creates a depth of flavor that tastes like it has been simmering for hours, despite taking less than an hour from start to finish.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 (15-ounce) cans black beans, drained and rinsed (or 3 cups cooked black beans)
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (optional)
• Garnishes: chopped fresh cilantro, sour cream or vegan yogurt, sliced avocado, lime wedges, diced red onion

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.

Step 2

Add the garlic and cook for 1 minute until fragrant.

Step 3

Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, pepper, and cayenne (if using). Cook for 1 minute to toast the spices.

Step 4

Add black beans, diced tomatoes (with juices), and vegetable broth. Stir to combine.

Step 5

Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.

Step 6

Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

Step 7

Taste and adjust seasoning as needed.

Step 8

Serve hot, garnished with your choice of cilantro, sour cream, avocado, lime, or red onion.

Zusatztipps für die Zubereitung

For those who prefer a bit more heat in their soup, you can add a chopped jalapeño along with the other vegetables during the initial sautéing phase. This soup is also an excellent option for meal planning, as it freezes well for up to 2 months.

Varianten und Anpassungen

To achieve an extra level of richness, consider stirring in a splash of coconut milk or a dollop of sour cream before serving. To keep the dish vegan or dairy-free, simply ensure your garnishes and broth are plant-based.

Serviervorschläge

Serve this soup piping hot in rustic bowls. The best part of this recipe is the customization; set out bowls of fresh cilantro, diced red onion, sliced avocado, and lime wedges so everyone can garnish their bowl exactly how they like it.

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With a total preparation and cooking time of 55 minutes, this easy black bean soup is a nutritious staple that brings the comforting flavors of Latin American cuisine right to your kitchen table.

Recipe FAQs

→ Can I use dried black beans instead of canned?

Yes, you can use 1 cup of dried black beans. Soak them overnight, then cook until tender before using in the soup. This will add about 1-2 hours to your cooking time.

→ How can I make this soup spicier?

Add a chopped jalapeño when sautéing the vegetables, increase the cayenne pepper, or stir in hot sauce to taste. You can also garnish with sliced fresh chilies.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 5 days. The soup also freezes beautifully for up to 2 months. Thaw overnight in the fridge before reheating.

→ Can I make this in a slow cooker?

Absolutely. Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then blend to desired consistency.

→ What can I serve with this soup?

This pairs wonderfully with cornbread, tortilla chips, crusty bread, or a simple side salad. Rice or quinoa can also be added directly to the soup for a heartier meal.

→ How do I make the soup creamier without dairy?

Blend a larger portion of the soup, or stir in coconut milk, cashew cream, or plant-based yogurt. Adding a bit of tahini also creates a rich, creamy texture.