Creamy Black Bean Soup
Black bean soup is an easy, warm-you-up meal for enjoying at home or taking on the go.
Servings: 4
Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced or pressed
- 14.5 ounces diced tomatoes drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon epazote or Mexican oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cayenne pepper or hot sauce
- 3 cups cooked black beans drained and rinsed (2 15-ounce cans)
- 4 cups vegetable broth
Optional toppings
- Pickled onions
- Sliced jalapeños
- Sliced avocado
- Cotija cheese
- Fresh cilantro
- Tortilla strips
- Sour cream or crema
- Lime quarters for squeezing
Instructions
- Heat oil in a pot set over medium-high heat. Saute onions until soft, about 5 minutes. Add garlic and cook 1 minute more, then stir in tomatoes.2 teaspoons olive oil, 1 medium onion, 3 cloves garlic, 14.5 ounces diced tomatoes
- Stir in spices and mix well, cooking until fragrant and spices are lightly toasted.1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon epazote, 1 teaspoon fine sea salt
- Add beans and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes.3 cups cooked black beans, 4 cups vegetable broth
- Remove half the soup and puree in a blender or food processor, then return to the pot and stir well. Simmer another 5 minutes and serve with your favorite toppings.
Notes
- If using dried beans, soak 1/3 cup overnight, then cover with water in a saucepan. Bring to a boil, then let simmer until tender, 45-90 minutes.
- You can also use an immersion blender to puree the soup, stopping once about half of the soup is blended.
