Quick and Creamy Black Bean Soup
This quick and creamy black bean soup is a flavorful vegan dinner ready in just 30 minutes. Packed with spices, vegetables, and black beans, it’s comforting, healthy, and easy to make.
Ingredients
Base Vegetables
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
Spices
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.25 tsp smoked paprika
Beans & Broth
- 2 15-ounce cans low-sodium black beans rinsed and drained
- 4 cups vegetable broth
- to taste salt and freshly ground black pepper
- 1 tbsp fresh lime juice
Optional Garnish
- fresh cilantro
- diced avocado
- sour cream or yogurt
- tortilla strips
- sliced jalapeños
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Toast Spices: Add garlic, cumin, chili powder, and smoked paprika. Stir constantly for about 1 minute until fragrant.
- Simmer the Soup: Add black beans and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
- Blend for Creaminess: Use an immersion blender to blend about half the soup in the pot. Alternatively, blend 2 cups in a standard blender and return to pot.
- Finish and Season: Stir in lime juice and season with salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with cilantro, diced avocado, sour cream or yogurt, tortilla strips, and jalapeños as desired.
Notes
For more heat, add cayenne pepper or a chopped jalapeño with the onions. When blending hot liquids in a standard blender, fill only halfway and allow steam to escape. For a heartier meal, add cooked quinoa or brown rice to each bowl.
