Easy Black Bean Soup Recipe

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.

Heat 4 tablespoons of olive oil in a medium Dutch oven or pot over medium heat.

Chop one yellow onion and add it to the pot with the carrots.

Stir occasionally for about 10 minutes until the onion is translucent and the carrots are tender.

Mince 4 cloves of garlic and add them to the pot along with 1 tablespoon of cumin, 1 teaspoon of dried oregano, 0.5 teaspoon of crushed red pepper, 0.5 teaspoon of salt, and 0.5 teaspoon of smoked paprika (optional). Stir for about 2 minutes to bloom the spices.

Drain and rinse 4 cups of canned black beans and add them to the pot.

Pour in 4 cups of vegetable broth and 0.25 cup of fresh lime juice. Stir to combine.

Bring the soup to a boil over medium-high heat, then reduce the heat to low and cover to let it simmer for 25 minutes, stirring occasionally.

Ladle about 2 cups of the soup into a blender and blend until smooth, then pour it back into the pot.

Let the soup cook uncovered for an additional 10 to 20 minutes to thicken, stirring occasionally.

Taste and adjust seasonings as needed before serving topped with avocado, cilantro, and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary