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Black Bean Soup

Black Bean Soup

A comforting, protein-packed black bean soup flavored with onion, bell pepper, spices, and a bright squeeze of lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

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

Method
 

Sofrito
  1. 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
  2. Add garlic and sauté until fragrant, about 30 seconds.
    3 cloves garlic
Spices & Beans
  1. 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
  2. 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
  1. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
Finish
  1. 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.