Creamy, protein-packed black bean soup. Made with dried or canned black beans and loaded with aromatic spices like as cumin and Mexican oregano.
Servings 8Servings
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Equipment
immersion blender or counter top blender
Ingredients
2tbspOlive oil
1Large red onion, finely diced
2Jalapenos, seeds removed, finely diced
2-3Roma tomatoes, diced
2Garlic cloves, minced
2tbspCumin
1tspRed pepper flakes
1tspSmoked paprika
1tbspDried Mexican oregano
1tspSalt
1Bay leaf
64ozVegetable Stock
3cupsDried black beans, rinsed well, can also substitute 3, 15.5 oz cans of black beans, drained (see notes for using canned)*
Avocado, cilantro, queso fresco, red onion, limes, and jalapeño for garnish as desired.
Instructions
In a large Dutch oven or stock pot heat oil over medium-high heat. Once warm, add in the diced onion and jalapeno. Sauté 2-3 minutes until slightly tender. Add in the tomatoes and minced garlic, sauté for another 1-2 minutes.
Add in the cumin, red pepper flakes, paprika, oregano, salt, and bay leaf. Stir to combine. Add in the vegetable stock and rinsed black beans. Mix well to combine. Bring to a heavy simmer and cover. Simmer, stirring often for 40-45 minutes. At this point, give the soup a taste and adjust seasonings as needed. Test your beans, if they are soft and tender, the soup is done. If the beans are still a bit chewy, allow to simmer for 5-15 more minutes.
Once the soup is done, remove from the heat. Using an immersion blender, blend the soup until it reaches desired consistency. You can transfer to a regular blender to blend if you do not have an immersion blender, careful not to fill the blender to full of the hot soup.
Serve topped with desired toppings such as, sliced jalapeños, red onion, avocado, cilantro, queso fresco, and a squeeze of lime. This soup will keep in the fridge for 3-4 days!
Notes
**You can sub half of the vegetable stock for water if desired, just adjust seasonings as needed.**This recipe works with either dry or canned black beans, if using canned beans reduce the cooking time down to 10-15 minutes, as the beans don't need to be cooked.**You do not have to blend the soup at all if you prefer a chunkier texture, or you can blend the soup completely until smooth.