Easy Black Bean Soup

This black bean soup proves that a few cans from the pantry can become a seriously satisfying dinner. Smoky spices, sautéed vegetables and a quick partial blend create a soup that is creamy without any cream. It is naturally vegan, high in fiber and protein, and inexpensive to make.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 carrot, finely diced
• 4 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 3 cans (15 oz / 425 g each) black beans, drained and rinsed
• 4 cups (960 ml) vegetable broth
• 1 teaspoon salt, plus more to taste
• 1 lime, juiced
• Toppings: avocado, sour cream or yogurt, cilantro, tortilla chips, pickled onions

Step-by-Step Instructions

1. Sauté the vegetables. Heat the oil in a large pot over medium heat. Add the onion, bell pepper and carrot with a pinch of salt and cook for 7 to 8 minutes, until soft.
2. Add aromatics and spices. Stir in the garlic, jalapeño, cumin, chili powder, smoked paprika and oregano. Cook for 1 minute, until fragrant.
3. Simmer. Add the beans, broth and salt. Bring to a boil, then lower the heat and simmer for 15 minutes.
4. Blend partially. Use an immersion blender to blend about half the soup, leaving some whole beans for texture. Alternatively, blend 2 cups of soup in a countertop blender and stir it back in.
5. Finish with lime. Stir in the lime juice. Taste and adjust the salt and spices.
6. Serve. Ladle into bowls and add your favorite toppings.

Why Partially Blend?

Blending part of the soup releases the starch from the beans and creates a naturally creamy base, while the remaining whole beans give each spoonful some bite. You get the best of both a smooth purée and a chunky soup.

Tips for Success

• Rinse canned beans to remove excess sodium and the starchy liquid, which can taste metallic.
• Lime is essential. The acidity wakes up the earthy beans and smoky spices.
• Toppings make the bowl. Crunchy chips, creamy avocado and something tangy turn a simple soup into a complete meal.

Using Dried Beans

Soak 1 lb (450 g) dried black beans overnight, drain, then simmer in fresh water for 1 to 1 1/2 hours until tender. Use about 5 1/2 cups of cooked beans in place of the canned ones.

Variations

• With chorizo: Brown 6 oz (170 g) diced chorizo before the vegetables.
• Extra smoky: Add 1 to 2 minced chipotle peppers in adobo sauce.
• Heartier: Stir in a cup of corn kernels or cooked rice at the end.

Storage and Freezing

Refrigerate for up to 5 days or freeze for up to 3 months. The soup thickens as it stands; thin it with a little broth or water when reheating.

Frequently Asked Questions

Is black bean soup healthy?
Black beans are rich in fiber, plant protein, folate and minerals. This soup uses little oil and no cream, making it a nourishing and filling choice.

Can I make it in a slow cooker?
Yes. Add everything except the lime juice to a slow cooker and cook on low for 6 hours. Blend partially and stir in the lime before serving.

How can I make it spicier?
Keep the jalapeño seeds, add cayenne, or serve with hot sauce at the table.