Black Bean Soup

A hearty, smoky soup made with tender black beans slow-simmered with cumin, chipotle, and garlic, finished with a squeeze of lime and fresh garnishes. Deeply satisfying, naturally vegan, and packed with plant-based protein.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 chipotle pepper in adobo, minced
• 1 tsp dried oregano
• 3 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 2 limes, juiced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• ¼ cup sour cream or Mexican crema (optional)

Method

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook for 5 minutes until softened.
2. Add garlic, cumin, smoked paprika, chipotle, and oregano. Stir and cook for 1 minute until fragrant.
3. Add black beans, vegetable broth, diced tomatoes, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Using an immersion blender, blend about half of the soup until partially smooth while leaving some whole beans for texture. Alternatively, transfer 2 cups to a blender, puree, and return to the pot.
5. Stir in the lime juice. Taste and adjust salt and spice level.
6. Ladle into bowls and top with diced avocado, fresh cilantro, and a dollop of crema. Serve with tortilla chips or warm cornbread.

Chef's note: For a completely smooth soup, blend the entire pot. Using dried beans instead of canned takes longer but gives a creamier texture: soak 1 pound overnight and simmer for 1.5 hours before adding the chile and spice base.

Nutrition per serving

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