Black Bean Soup
A comforting, protein-packed black bean soup flavored with onion, bell pepper, spices, and a bright squeeze of lime.
Ingredients
Sofrito
- 2 tablespoons olive oil for sautéing
- 1 medium onion chopped (about 1 cup)
- 1 medium green bell pepper chopped (about 1 cup)
- 2 stalks celery chopped (about 1 cup)
- 3 cloves garlic minced
Spices & Beans
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 3 15-ounce cans black beans drained and rinsed, reserve liquid from one can
Liquids & Finish
- 4 cups chicken or vegetable broth
- 1 lime juice of
- salt to taste
- freshly ground black pepper to taste
Instructions
Sofrito
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery; cook until softened and slightly golden, about 5 minutes.2 tablespoons olive oil, 1 medium onion, 1 medium green bell pepper, 2 stalks celery
- Add garlic and sauté until fragrant, about 30 seconds.3 cloves garlic
Spices & Beans
- Stir in chili powder, cumin, oregano, and cayenne; cook for 1 minute until spices are toasted.2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano
- Add black beans and reserved can liquid; pour in broth and stir to combine.0.25 teaspoon cayenne pepper, 3 15-ounce cans black beans
Simmer
- Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
Finish
- Remove from heat, stir in lime juice, and season with salt and pepper to taste.4 cups chicken or vegetable broth, 1 lime juice of
Notes
Testing note: Finely chopping the vegetables yielded a silkier texture.
Testing note: Reserving and adding back some can liquid helped control soup thickness.
Testing note: Reheating the soup over low heat kept it creamy without separation.