Name: Spicy Black Bean Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 tablespoons (30 ml) vegetable oil; 2 medium yellow onions, chopped; 3 celery ribs, finely chopped; 1 large carrot, peeled and sliced into thin rounds; 6 garlic cloves, pressed or minced; 4 1/2 teaspoons (23 ml) ground cumin; 1/2 teaspoon (3 ml) red pepper flakes (use 1/4 teaspoon (1 ml) if you’re sensitive to spice); 4 cans (15 ounces/425 g each) black beans, rinsed and drained; 4 cups (960 ml) (32 ounces (907 g)/1 liter) low-sodium vegetable broth; 1/4 cup (60 ml) chopped fresh cilantro (optional); 1 to 2 teaspoons (8 ml) vinegar, to taste, or 2 tablespoons (30 ml) fresh lime juice; Sea salt and freshly ground black pepper, to taste; Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips.

Description

Learn how to make a delicious and hearty Spicy Black Bean Soup with this easy recipe. Perfect for a cozy night in or a gathering with friends!

Ingredients

2 tablespoons (30 ml) vegetable oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 1/2 teaspoons (23 ml) ground cumin
1/2 teaspoon (3 ml) red pepper flakes (use 1/4 teaspoon (1 ml) if you’re sensitive to spice)
4 cans (15 ounces/425 g each) black beans, rinsed and drained
4 cups (960 ml) (32 ounces (907 g)/1 liter) low-sodium vegetable broth
1/4 cup (60 ml) chopped fresh cilantro (optional)
1 to 2 teaspoons (8 ml) vinegar, to taste, or 2 tablespoons (30 ml) fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips.

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Instructions

Warm the vegetable oil in a large pot over medium heat until it starts to shimmer. Add the chopped onions, celery, and carrot with a pinch of salt. Stir occasionally and cook until the vegetables are tender, approximately 10 to 15 minutes.
Incorporate the garlic, cumin, and red pepper flakes, stirring until they release their aroma, roughly 30 seconds. Introduce the black beans and vegetable broth, bringing the mixture to a gentle boil over medium-high heat. Adjust the heat as needed to maintain a soft simmer until the broth is rich in flavor and the beans are very soft, about 30 minutes.
Carefully transfer around 4 cups of the soup to a blender, secure the lid firmly, and blend until smooth (ensure not to overfill the blender, and be cautious of the hot steam). Alternatively, you can use an immersion blender to blend part of the soup.
Pour the blended soup back into the pot, then mix in the cilantro, vinegar or lime juice, and season with salt and pepper according to taste. Serve the soup.

Notes

Blend the soup in batches for a smoother texture, being mindful of the hot steam while blending.
Adjust the amount of red pepper flakes to suit your spice preference without overwhelming the dish.
Elevate the taste by adding a splash of vinegar or fresh lime juice just before serving.