Black Bean Soup
This hearty black bean soup recipe is loaded up with veggies! Thick and creamy, this soup is quick and easy to put together.
- 1 tablespoon avocado oil
- ½ cup yellow onion diced finely
- 1 jalapeño de-seeded and membranes removed, diced
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon smoked paprika
- 4 (15 ounce cans) black beans no sodium, drained & rinsed
- 2 cups chicken bone broth low/no sodium
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bayleaf
- 1 teaspoon lime juice fresh
- 2 tablespoons cilantro diced
- ¼ teaspoon dried red pepper flakes
- 1 avocado diced
- cilantro diced
- sour cream
Heat oil in a large dutch oven.
Add onion and jalapeño, and cook until softened and translucent
Add in the garlic and cook an additional 30 seconds.
Add the seasonings and stir to combine.
Pour in the black beans, and broth. Stir to combine.
Bring to a simmer. Cover and cook for 15 minutes.
Stir and mash beans against the side of the pot to thicken the soup, if needed use an immersion blender to blend a portion of the soup to desired consistency.
Add the lime juice and fresh diced cilantro. Stir to combine.
Taste and adjust seasonings/salt to taste. Sprinkle in red pepper flakes if desired for more heat.
Top with desired toppings, serve.
- Red Chile Flakes: optional and not pictured. Taste the soup at the end and if you feel the need for some more heat, add a sprinkle in and add as desired.
- Black Beans: use 15 ounce cans. Drain and rinse the beans. You can use dried beans for this recipe. Just make sure to soak the beans overnight before using. Substitute the 4 cans with 2 pounds of dried black beans.
- Broth: bone broth adds a nice richness and nutrients to the finished dish. You can also use a vegetable broth to keep it meat free.
- Avocado Oil: a great option for cooking, although you can substitute for evoo or other oil of choice if desired.
- Storage: This soup can be stored in a sealed container in the refrigerator for 3-5 days.
- Freezing: Let the soup come to room temperature. Pour into a freezer plastic sealable bag, or into a freezer safe container. Store in the freezer for 4-5 months. To reheat, place the soup in the refrigerator overnight. Then warm on the stovetop in a dutch oven or stock pot.
Serving: 1 | Calories: 97kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 421mg | Potassium: 211mg | Fiber: 3g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg