Description
Hearty Black Bean Soup brings warm comfort from Mexican culinary traditions, blending rich spices and creamy legumes into a soul-satisfying meal. Nutritious ingredients and simple preparation make this dish perfect for quick weeknight dinners you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups black beans (soaked overnight)
- 4 cups vegetable broth
- 1 can (14 ounces/400 grams) diced tomatoes
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Soak dried black beans overnight or use quick-soak method, then drain and rinse thoroughly to remove excess starch.
- Heat olive oil in a large pot over medium temperature, then gently sauté chopped onions, minced garlic, diced carrots, sliced celery, and bell pepper for 5-7 minutes until vegetables become soft and fragrant.
- Add rinsed black beans, canned diced tomatoes, vegetable broth, ground cumin, chili powder, salt, and black pepper to the pot, stirring to combine all ingredients evenly.
- Increase heat to bring the mixture to a rolling boil, then immediately reduce to low heat and allow the soup to simmer uncovered for 25-30 minutes, ensuring beans become tender and flavors meld together.
- For a creamy consistency, use an immersion blender to partially puree the soup, leaving some beans whole for texture and visual appeal.
- Taste and adjust seasoning if needed, then serve hot in individual bowls, garnishing with fresh chopped cilantro for a bright, herbaceous finish.
Notes
- Soak dried black beans overnight to reduce cooking time and improve digestibility, helping beans cook more evenly and become softer.
- Customize spice levels by adjusting chili powder and cumin, allowing heat-sensitive individuals to enjoy the soup without overwhelming flavors.
- Create a protein-packed meal by adding shredded chicken or topping with diced avocado for extra nutrition and creamy texture.
- Make this soup vegan-friendly by ensuring vegetable broth is plant-based and using recommended garnishes like fresh cilantro or lime wedges.
- Prep Time: 8 hours
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg