Easy Black Bean Soup
This Black Bean Soup recipe is made in one pot, perfectly seasoned and full of protein thanks to the beans. It's an easy weeknight meatless meal, and even better when topped with avocado and cilantro.
- 2 cups white onion diced
- 4 garlic cloves minced
- 1 red pepper diced with seeds removed
- 1 ½ teaspoon oregano
- 1 teaspoon cumin
- salt to taste
- 1 cup grape tomatoes sliced
- 3 cans* black beans with liquid
- 2 cups vegetable broth
- 1 bay leaf
- queso fresco
Heat 2 teaspoon olive oil in a large pot over medium heat (I used my dutch oven).
Add onion, garlic and pepper and sauté for 2-3 minutes. Then, add oregano, cumin and a pinch of salt and cook for 1-2 more minutes.
Next, add the tomatoes, black beans, vegetable broth and bay leaf and bring soup to a boil. Then, reduce to a simmer and simmer for 15 minutes.
If you have an immersion blender, use your immersion blender to blend up some of the soup. You want the soup to be CHUNKY, not liquid-y, so be careful not to over-blend. If you do NOT own an immersion blender, scoop some of the soup into a blender and pulse for a few seconds before pouring the soup back into the dutch oven. Ideally, you want a mixture of chunky soup (the portion you blend up) and whole black beans (the portion you don't blend).
Taste the soup and add more salt as needed. Scoop soup into bowls and top with whatever toppings you have on hand (I used avocado, cilantro and queso fresco). Enjoy!
-Cans of black beans are 14 oz. each.
-Adjust red pepper flakes and lime juice as needed.
-Storage: to store soup, pour it into a sealed container in the refrigerator for up to 5 days. Or, wait for it to cool then pour it into a freezer-safe bag for up to 3 months.
Calories: 315kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 481mg | Potassium: 289mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1492IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 1mg