Hearty and Flavorful Black Bean Soup Recipe

 

Black Bean Soup Recipe

Ingredients:

• 1 lb (about 2 cups) dried black beans
  • Or use 4 cans (15 oz each) of black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 6 cups vegetable broth (or chicken broth)
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt (more to taste)
• 1 tablespoon tomato paste
• 1 tablespoon lime juice (freshly squeezed)
• 1/4 cup fresh cilantro, chopped (optional for garnish)
• Sour cream, for garnish (optional)
• Sliced avocado, for garnish (optional)
• Tortilla chips, for serving (optional)

Instructions:

1. Prepare the Beans (if using dried beans):

   • Sort and rinse the dried black beans. Place them in a large bowl and cover with water. Soak overnight or use the quick soak method: cover with water, bring to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour. Drain and rinse.

2. Cook the Beans:

   • If using soaked dried beans, place them in a large pot and cover with fresh water. Bring to a boil, reduce heat, and simmer for 1-1.5 hours until tender. Drain and set aside.

3. Sauté the Vegetables:

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften.
   • Add the minced garlic, bell pepper, and jalapeño (if using). Cook for another 2-3 minutes until fragrant.

4. Season and Add Broth:

   • Stir in the cumin, smoked paprika, oregano, coriander, black pepper, and salt. Cook for 1 minute.
   • Add the tomato paste and stir to coat the vegetables.
   • Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for about 15 minutes.

5. Add Beans and Simmer:

   • Add the cooked or canned black beans to the pot. Simmer for another 20-30 minutes to allow flavors to meld.

6. Blend the Soup:

   • Remove the bay leaf. Use an immersion blender to partially blend the soup for a thicker texture while leaving some beans whole. Alternatively, blend about half of the soup in a regular blender and return it to the pot.

7. Finish and Serve:

   • Stir in the lime juice and adjust seasoning with more salt and pepper if needed.
   • Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream, sliced avocado, and tortilla chips if desired.

Tips:

• For a smoky flavor, you can add a chipotle pepper in adobo sauce.
• For extra protein, top with cooked, shredded chicken or a fried egg.
• To thicken the soup more, add a few tablespoons of masa harina (corn flour) mixed with water during the last 10 minutes of cooking.

Enjoy your hearty and delicious Black Bean Soup!