Black Bean Soup
A cozy, flavorful black bean soup packed with protein and fiber, perfect for any day of the week.
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 small yellow onion diced
- ½ cup carrot sliced
- ½ cup celery diced
- 3 cloves garlic minced
- 3 cans (15-ounce) black beans drained and rinsed
- 1 can (15-ounce) diced tomatoes (optional)
- 4 cups vegetable stock
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt and pepper to taste
- 2 tablespoons lime juice
- ¼ cup cilantro chopped for garnish
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrot, and diced celery. Sauté for about 5-7 minutes until softened.
- Step 2: Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Step 3: Stir in the drained black beans and optional diced tomatoes. Mix well.
- Step 4: Pour in the vegetable stock and stir well, scraping any bits from the bottom of the pot.
- Step 5: Add ground cumin, dried oregano, bay leaf, and season with salt and pepper. Stir to combine.
- Step 6: Bring to a gentle boil, then reduce heat and let simmer for 20-30 minutes.
- Step 7: Remove the bay leaf and stir in lime juice. Adjust seasoning if needed.
- Step 8: Serve in bowls and garnish with chopped cilantro. Add toppings like avocado or tortilla chips if desired.
Notes
For a creamier texture, blend a portion of the soup and stir it back in. This soup keeps well in the fridge for a few days and can be frozen for up to 3 months.