How to Make Black Bean Soup

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.

Rinse black beans and pick out any stones.

Transfer beans to a large pot and cover with about 8 cups of water.

Soak beans overnight or cook from dried for 1 hour in a pressure cooker under high pressure.

Release pressure after an hour if using a pressure cooker.

Rinse and dice carrot, peel and dice onion, and chop cilantro leaves.

Drain beans.

In the same pot, heat 2 tablespoons of olive oil over medium-high heat.

Add diced carrots and sauté for about 5 minutes.

Add diced onions and cook for an additional 2 minutes until translucent.

Add minced garlic and sauté until fragrant, about 1 minute.

Add chicken broth, return beans to the pot, and stir in diced tomatoes with juices, cilantro, lime juice, cumin, salt, pepper, oregano, and bay leaf.

Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally.

Remove from heat, take out bay leaf, and blend about a quarter of the soup mixture with an immersion blender to thicken it up.

Cooking Techniques

Equipment Needed

Spice Level: