- Food: Spicy Black Bean Soup
- Writer: Lizzie Green
- Content-Type: Food Blog
Let me introduce you to my favorite black bean soup! It’s quick and easy to make because it uses tinned black beans.
Despite this, the carrots, celery, and garlic in the soup give it a really fresh flavor.
Cumin and a splash of sherry vinegar (or lime juice) give it a Cuban twist that elevates it to new heights. This flavorful black bean soup has a delicate creaminess to it.
This homemade soup is a thousand times better than store-bought soup. If you don’t trust me yet, see the comments!
How to make Black Bean Soup?
Before you begin, here are some remarks and suggestions:
For a complex flavor, you don’t need a big list of components. Onion, carrots, and celery are simple, fresh aromatics that make all the difference. Simply cook them until they’re fork-tender.
To increase the flavor of the cumin, garlic, and red pepper flakes, sauté them briefly. Then, add the additional ingredients and cook, stirring occasionally, until the beans are cooked and the flavors have blended.
Purée a portion of the soup in the blender until it’s extremely creamy to get the perfect soup texture. Then return it to the pot and whisk it in. That’s it! Now you have a black bean soup with soft beans and a mild creaminess that doesn’t require any cream.
Storage Suggestions for Black Bean Soup
This recipe makes a lot of soup, so keep that in mind. The leftovers will last for four to five days, making it ideal for workday lunches.
This soup can also be frozen. I always freeze my soup in pint-sized mason jars, leaving room for expansion at the top and waiting until the soup is completely frozen before screwing on the lids. Then I simply defrost it at a later time.
Soup with Black Beans in the Slow Cooker
This black bean soup is known to work nicely in a slow cooker (Erin said she “essentially just threw everything in the crock at the same time and cooked it for approximately 6 hours”).
Spicy Black Bean Soup
|Time to Prepare: 10 minutes
45 minutes to cook
Time spent: 55 minutes
Serving: 6 servings
With canned beans, this healthful black bean soup dish is simple to make. It’s really rich and wonderful, thanks to some simple aromatics and Cuban spices.
This soup is naturally gluten-free, vegan, and vegetarian. The recipe makes a large amount of soup (6 to 8 servings) that can easily be halved or frozen.
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) of black beans, rinsed and drained
- 4 cups (32 ounces) of low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips
- In a large Dutch oven or soup pot, heat the olive oil over medium heat until it shimmers. With a small sprinkle of salt, toss in the onions, celery, and carrots. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are tender.
- Cook, stirring constantly, for 30 seconds, until the garlic, cumin, and red pepper flakes are aromatic. Over medium-high heat, add the beans and stock and bring to a boil. Cook, reducing heat as needed to maintain a moderate simmer, for about 30 minutes, or until the broth is delicious and the beans are very soft.
- Fill a stand blender halfway with soup, secure the lid, and blend until smooth (never fill your blender over the maximum fill line, and be careful of the steam that escapes from the top of the blender; it’s very hot). Alternatively, mix a part of the soup with an immersion blender.
- Return the pureed soup to the pot and season to taste with salt and pepper, cilantro, and vinegar/lime juice. Serve.