Description
Learn how to make a delicious Spicy Black Bean Soup that’s hearty and flavorful. Perfect for cozy nights in. Try our easy recipe today!
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) low-sodium vegetable broth
- 1/4 cup (60 ml) chopped fresh cilantro (optional)
- 1 to 2 teaspoons (8 ml) apple cider 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
Instructions
- Warm the vegetable oil in a large Dutch oven or soup pot over medium heat until it starts to shimmer. Toss in the chopped onions, celery, and carrot with a pinch of salt. Stir occasionally and cook until the vegetables are tender, taking about 10 to 15 minutes.
- Incorporate the minced garlic, ground cumin, and red pepper flakes, cooking until aromatic, roughly 30 seconds. Add 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, allowing it to cook until the broth is flavorful and the beans are very soft, about 30 minutes.
- Scoop out approximately 4 cups of the soup and carefully blend it until smooth in a stand blender, ensuring the lid is secured. Be cautious of the steam escaping from the top, as it is very hot. Alternatively, an immersion blender can be used to puree part of the soup.
- Pour the blended soup back into the pot and mix in the cilantro, apple cider vinegar or lime juice, and season with salt and pepper according to your taste. Serve immediately.
