Black Bean Soup
If you are looking for a satisfying, healthy lunch idea, you will love this black bean soup recipe! Our easy black bean soup is quick and easy to make with common household items. This vegetarian soup recipe is made from scratch with a super simple method you will love! You've got to try this family-favorite, cuban best black bean soup!
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 2 medium yellow onions chopped
- 3 celery ribs chopped
- 1 large carrot peeled and sliced
- 6 cloves garlic minced
- 4 1/2 teaspoons ground cumin
- 1/2 teaspoon crushed red pepper
- 4 15 oz cans black beans rinsed and drained
- 4 cups Vegetable broth
- 1-2 teaspoons Sherry vinegar
- 2 Tablespoons lime juice
- sea salt and black pepper to taste
- cilantro garnish optional
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips
Instructions
- Heat the olive oil in a large stock pot over medium heat until shimmering. Add the onions, celery and carrot with a light sprinkle of salt. Cook about 10-15 minutes, stirring occasionally, until the vegetable are soft.
- Stir in the garlic, cumin and crushed red pepper and cook until fragrant, about 30 seconds.
- Pour in the black beans and broth. Bring the mixture 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.
- Transfer about 4 cups of the soup to a blender. Securely fasten the lid and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot).
- Return the pureed soup to the pot with the rest of the soup and combine. Stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve. with cilantro, tortilla chips and other garnishes.