Easy Black Bean Soup Recipe
Enjoy this easy black bean soup any night of the week. If you like your soup spicy, try adding in some diced jalapenos or a sprinkle or red chili flakes.
Servings: 4 servings
- 1 tablespoon extra virgin olive oil
- 1 large or 2 small yellow onions about 2 cups chopped
- 3 bell peppers chopped
- 6 coves garlic chopped
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 4 cans 15 ounces each black beans, rinsed and drained
- 4 cups 32 ounces low sodium chicken broth*
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Optional toppings: sliced scallions diced avocado, cilantro, diced radishes, tortilla chips
Heat olive in a large pot over a medium heat. Add the onions along with a pinch of salt and cook, stirring periodically, for 5 minutes or until onions are just beginning to look translucent.
Stir in the bell peppers, garlic, cumin, chili powder, oregano, salt and pepper. Cook for about 5 minutes or until the peppers have softened and veggies are fragrant.
Pour in black beans and broth and bring up to a boil and then reduce to a gentle simmer and cook for 20-30 minutes, or until the broth is flavorful.
Scoop half of the soup into a blender (about 4 cups) and blend until smooth. Be careful not to fill your blender more than half way and start blending on low, allowing steam to escape from the blender.
Return the blended soup to the pot and a squish of fresh lime juice and adjust the seasonings. Serve with your favorite toppings and enjoy!
Calories: 307kcal | Carbohydrates: 27g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 58mg | Potassium: 900mg | Fiber: 10g | Sugar: 16g | Vitamin A: 11845IU | Vitamin C: 455.9mg | Calcium: 113mg | Iron: 6.6mg