How To Make Spicy Black Bean Soup
Turn your normal canned black beans into a delicious black bean soup with the addition of Cuban spices and fresh veggies cooked together in one pot.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 2medium yellow onions,chopped
- 3celery ribs,finely chopped
- 1large carrot,peeled, sliced into thin rounds
- 6garlic cloves,pressed or minced
- 4½tspground cumin
- ½tspred pepper flakes,or ¼ if sensitive to spice
- 15ozblack beans,rinsed, drained
- 32ozvegetable broth,low-sodium
- ¼cupcilantro,fresh, chopped, optional
- 1tspsherry vinegar,to taste, or 2 tbsp fresh lime juice
- Sea salt and freshly ground black pepper,to taste
Optional Garnishes:
- avocado,diced
- cilantro,extra
- radishes,thinly sliced
- tortilla chips
Instructions
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Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
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Add the onions, celery, and carrot, then a light sprinkle of salt.
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Cook, stirring occasionally, for 10 to 15 minutes, until the vegetables are soft.
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Stir in the garlic, cumin, and red pepper flakes, then cook for 30 seconds until fragrant.
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Pour in the beans and broth, then bring to a simmer over medium-high heat.
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Cook, reducing the heat as necessary to maintain a gentle simmer, for 30 minutes until the beans are very tender.
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Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, then blend until smooth. Alternative, use an immersion blender to blend a portion of the soup.
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Return the pureed soup to the pot, then stir in the cilantro, and vinegar. Add salt and pepper, to taste.
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Serve, and enjoy!
Nutrition
- Calories: 319.55kcal
- Fat: 6.08g
- Saturated Fat: 0.96g
- Monounsaturated Fat: 3.66g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 52.04g
- Fiber: 12.91g
- Sugar: 4.10g
- Protein: 16.66g
- Sodium: 709.96mg
- Calcium: 140.55mg
- Potassium: 1275.19mg
- Iron: 5.03mg
- Vitamin A: 124.35µg
- Vitamin C: 6.53mg
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