This black bean soup recipe – our very favorite of all black bean soup recipes – is flavored boldly with cumin, spiced up with a bit of jalapeno, and topped off with a squeeze of lime. It’s the perfect comforting, hearty dinner for any time of year, but we love it in the still of winter. Comfort in a bowl!
It’s one of those accidentally-vegan recipes – one that everyone will love, regardless of its meatless, dairy-less status. Perfect for feeding mixed-diet folks.
One of the things I like best about this recipe is that it makes a pretty large amount. I like to freeze half of it for an easy meal down the road. Just let it cool completely, ladle into a gallon-size freezer bag, label, and freeze flat. Voila! Instant future dinner.
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Our Very Favorite Black Bean Soup
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 1 teaspoon dried oregano
- 6 large cloves garlic (minced) (about 2 tablespoons)
- 1 tablespoon ground cumin
- 1 jalapeno pepper (seeded and minced)
- 4 (15-ounce) cans cooked black beans, undrained
- 1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 2 tablespoons fresh lime juice (about 1 juicy lime)
- Fresh-sliced jalapeno
- Fresh cilantro
- Chopped scallions
- Chopped avocado
- Diced tomatoes
- Cheddar cheese or vegan cheese
- Sour cream or vegan sour cream
- Your favorite hot sauce
- Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
- Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
- Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
- Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
- Serve with optional toppings.
Serving suggestions:Serve with quinoa or cilantro rice (both have been suggested by readers and sound delicious!) Adapted from Bon Appetit