Description
This quick black bean soup combines tender black beans, vegetables, smoky spices, fire-roasted tomatoes, and fresh lime juice. It comes together in about 30 minutes and makes a hearty, protein-rich lunch or dinner for 4 to 6 servings.
Ingredients
2 tablespoons olive oil
1 medium white onion, diced
1 large carrot, diced
1 small red bell pepper, diced
5 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon chipotle powder
2 cups vegetable broth
4 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced tomatoes
1 fresh lime
Chopped cilantro, for topping
Crumbled cotija or shredded cheddar cheese, optional
Diced avocado, optional
Diced red onion, optional
Instructions
1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. Add the onion, carrot, and red bell pepper. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the garlic, cumin, chili powder, and chipotle powder. Cook for 2 minutes, stirring frequently.
4. Pour in the vegetable broth and add the rinsed black beans. Stir until combined.
5. Add the fire-roasted tomatoes and 1 heaping cup of the soup to a blender. Blend until completely smooth.
6. Pour the blended mixture back into the pot and stir well.
7. Add about 1 tablespoon of fresh lime juice.
8. Simmer the soup for about 5 minutes. For a smoother soup, blend another 1 to 2 cups and stir them back into the pot.
9. Taste and season with additional lime juice, salt, and black pepper as needed.
10. Serve warm with cilantro, cheese, avocado, diced red onion, or your preferred toppings.
Notes
For a creamier texture, blend a larger portion of the soup before returning it to the pot.
Reduce the chipotle powder if you prefer less heat.
Fresh lime juice gives the soup a brighter flavor.
You can substitute chicken broth for vegetable broth if you do not need the recipe to remain vegetarian.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg