BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is budget-friendly.

Dice one red onion, two ribs of celery, and one carrot into equally sized pieces.

De-seed and dice one jalapeno pepper.

Mince four garlic cloves.

Rinse three cans of black beans in a fine mesh sieve until the water runs clear.

In a large pot over medium high heat, add two tablespoons of olive oil.

Add the diced onion, carrot, celery, and jalapeno to the pot and sauté for four to five minutes until softened.

Add minced garlic to the pot.

Stir in two teaspoons of cumin, one teaspoon of dried oregano, one teaspoon of ground coriander, one teaspoon of kosher salt, and a pinch of cayenne pepper.

Stir until the garlic and spices are toasted and fragrant.

Add the rinsed black beans and three cups of vegetable broth to the pot and stir.

Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes.

Optionally, scoop out one to two cups of the soup and blend until smooth, or use an immersion blender to blend to desired consistency.

Stir in one to two tablespoons of fresh lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary