Black Bean Soup

This Black Bean Soup recipe is creamy and comforting, made with veggies and black beans. It makes the best mild or spicy black bean soup, and it can be made vegan or vegetarian.

Course Soup

Cuisine Mexican, Soup, Tex Mex

Keyword Black Bean Soup

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 308kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

2 tablespoons olive oil
2 red onions
2 carrots
2 sticks celery
4 cloves garlic
2 teaspoons cumin
1 tablespoon smoked paprika
1 tablespoon thyme
1 tablespoon oregano
3 bay leaves
1 tablespoons salt
1/4 teaspoon chili powder
3 cans of black beans 15 ounces each
4 cups vegetable broth
1 can crushed tomatoes
1/4 cup pickled jalapeños finely chopped
1/4 cup chopped cilantro
1-2 limes just the juice
avocado, tortilla chips, pickled red onion for serving

US Customary - Metric

Instructions

Wash, peel and cut your onions, carrots, and celery in small cubes.
In a heavy bottomed pot, add the olive oil and let it heat up over medium heat.
Add the onions, carrots, and celery and let them cook, mixing once in a while. When the onions have softened, add the garlic (minced or pressed).
Add the cumin, smoked paprika, thyme, oregano, bay leaves, salt, and chili powder. Let them toast for a few minutes, mixing well.
Add the beans, without draining them, along with the vegetable broth and the crushed tomatoes and mix well.
Finely chop pickled jalapeños - the intent is for them to almost melt in the soup.
Let everything boil until all veggies are soft and the broth reaches your desired thickness.
Serve with chopped up avocado, tortilla chips, pickled red onion and sour cream.

Notes

Storage instructions

This soup keeps well in an airtight container in the fridge for 3-5 days and in the freezer for up to 3 months.

Nutrition