Warm, hearty, and full of flavor, this black bean soup is a staple in many kitchens. Loaded with protein and fiber, it’s a nutritious dish that can be prepared quickly. Whether you’re looking for a comforting meal or a healthy option, this recipe will not disappoint. With simple ingredients and easy steps, you’ll have a delicious bowl of soup ready to enjoy in no time.
Ingredients
– 2 cans black beans, rinsed and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp chili powder
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 10 minutes, with a cooking time of around 30 minutes.
Nutritional Value
Each serving (1 cup) of black bean soup contains approximately:
– Calories: 210
– Protein: 12g
– Carbohydrates: 36g
– Dietary Fiber: 10g
– Total Fat: 4g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute.
4. Add diced red bell pepper and cook for another 3 minutes.
5. Stir in cumin and chili powder, cooking for 1 minute until fragrant.
6. Add rinsed black beans and vegetable broth to the pot.
7. Bring the mixture to a boil, then reduce heat to simmer.
8. Let the soup simmer for 20 minutes, stirring occasionally.
9. Use an immersion blender to puree the soup to your desired texture.
10. Season with salt and pepper, and garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute black beans with pinto beans or kidney beans for a different flavor. For a spicier kick, consider adding diced jalapeños or cayenne pepper. Vegetable broth can be replaced with chicken broth if not vegetarian.
Serving and Pairings
This black bean soup pairs wonderfully with crusty bread, tortilla chips, or a fresh green salad. It’s also great topped with avocado slices, sour cream, or shredded cheese for added richness.
Storage and Reheating
Store any leftover black bean soup in an airtight container in the refrigerator for up to 4 days. It reheats well on the stove or in the microwave. You can also freeze the soup for up to 3 months; just make sure to cool it completely before freezing.
Cooking Mistakes
– Don’t skip rinsing the beans; it reduces sodium and improves flavor.
– Avoid overcooking the vegetables; they should remain slightly crisp.
– Ensure you season adequately; taste before serving.
– Don’t blend too much if you prefer a chunkier soup.
– Always use fresh spices for better flavor.
Helpful Tips
– Use homemade broth for maximum flavor.
– Add a splash of lime juice for brightness.
– Experiment with toppings for added texture.
– Use leftover soup as a filling for burritos or tacos.
FAQs
Can I make black bean soup in a slow cooker?
Yes, simply sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Is black bean soup healthy?
Absolutely! It’s rich in protein and fiber, making it a nutritious choice. Plus, it’s low in fat and calories.
Can I add meat to the soup?
Certainly! Chorizo or diced chicken can be added for extra protein and flavor. Brown the meat before adding the vegetables.
How can I thicken the soup?
You can thicken the soup by blending a portion of it or adding a cornstarch slurry. Mashed beans also work well.
What can I serve with black bean soup?
This soup is delicious with rice, cornbread, or avocado salad. It also pairs nicely with quesadillas or nachos.
Conclusion
Black bean soup is a versatile and satisfying dish that can be enjoyed year-round. With its rich flavors and nutritious ingredients, it’s perfect for a quick weeknight dinner or a cozy weekend meal. Try this recipe today and savor every spoonful!
Black Bean Soup Recipe
Ingredients
- 2 cans black beans rinsed and drained
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add diced red bell pepper and cook for another 3 minutes.
- Stir in cumin and chili powder, cooking for 1 minute until fragrant.
- Add rinsed black beans and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat to simmer.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup to your desired texture.
- Season with salt and pepper, and garnish with fresh cilantro before serving.
