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Black Bean Soup

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A cozy, filling black bean soup made from pantry staples that is quick to prepare and perfect for weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or mild chili powder)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 3 cups vegetable or chicken stock
  • Salt and pepper, to taste
  • Juice of 1 lime
  • Chopped cilantro or green onions, for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add the onion and cook until translucent, about 5–7 minutes.
  2. Add garlic, cumin, and smoked paprika. Cook, stirring, for 30 seconds until fragrant.
  3. Add the drained black beans, diced tomatoes (with juices), and stock. Bring to a simmer.
  4. Simmer gently for 15 minutes to blend flavors.
  5. Use an immersion blender for a chunky-smooth texture, or transfer half the soup to a blender and pulse, then return to pot. Adjust thickness with extra stock if needed.
  6. Season with salt and pepper. Finish with lime juice and garnish with cilantro.

Notes

For a thicker stew, add an extra can of beans or a cup of cooked brown rice. This soup is good for freezing, and the flavors often improve the next day.

Nutrition

Find it online: https://recipesunfolded.com/black-bean-soup-recipe/

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