Black Bean Soup
Rich flavors from cumin, garlic, an aromatics make this soup a must try. Hearty enough to be a meal on its own or pair with an entree.
Prep Time
15 min
Cook Time
45 min
Total Time
1h
Servings
4 quarts
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 yellow onions
- 3 celery ribs
- 1 carrot
- 6 garlic cloves
- 4.5 tsp ground cumin
- 0.5 tsp red pepper flakes
- 4 can black beans
- 4 cup low-sodium vegetable broth
- 0.25 cup fresh cilantro
- 1 tsp sherry vinegar
- 1 sea salt
- 1 black pepper
Sauté Vegetables
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
Add Spices and Beans
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
Blend Soup
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. Or, use an immersion blender to blend a portion of the soup.
Finish Soup
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
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