Introducing my preferred black bean soup! It comes together quickly and makes use of canned black beans. But the carrots, celery, and garlic give the soup a surprisingly fresh flavor.
A touch of cumin and some sherry vinegar (or lime juice) give it a Cuban flair that elevates it above the others. This black bean soup is flavorful and lightly creamy.
The difference between this handmade soup and store-bought equivalents is enormous. If you still don’t believe me, check out the comments!
The Best Black Bean Soup Recipe
Before you begin, take note of the following advice:
For complex flavor, a short list of components is sufficient. Onion, carrots, and celery are simple, fresh aromatics that make all the difference. Cook them only until they are nicely tender.
To increase the flavor of the cumin, garlic, and red pepper flakes, briefly sauté them. When the beans are cooked through and the flavors are blended, add the additional ingredients and boil them gently.
Purée a portion of the soup in a blender until it is extremely creamy for the ideal soup texture. day daydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydaydayday Ta da! Now you get black bean soup without the need for cream, with soft beans and a lightly creamy smoothness.
Black Bean Soup Preservation Ideas
It’s important to note that this recipe yields a sizable amount of soup. This dish is ideal for weekday lunches because leftovers keep well for four to five days.
This soup can also be frozen. I always freeze my soup in pint-sized Mason jars, leaving space at the top for expansion, and I don’t tighten the lids until the soup is completely frozen. Later, I just defrost it.
Simmering Black Bean Soup
According to Erin, who claimed she “essentially just put it all in the crock at the same time and slow cooked it for about 6 hours,” this black bean soup works great in a slow cooker. Would you kindly let me know how it goes if you give that a shot?
Also read: Classic Tomato Soup (Lightened Up!)
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups (32 ounces) low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
- 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.
- Transfer about 4 cups of the soup to a stand 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). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
SUGGESTED SIDES: Chunky avocado salsa, a little green salad, quesadillas or a grilled cheese sandwich.