Description
This easy and hearty black bean soup recipe features canned black beans, flavorful broth, and sautéed vegetables seasoned with cumin, chili powder, and oregano. Perfect as a comforting vegetarian dinner, it is thickened by blending part of the soup for a creamy texture and topped with fresh garnishes like avocado and queso fresco.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 4 Roma tomatoes, chopped
- ½ large white onion, diced
- 1 Anaheim pepper, stemmed and diced
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- 3 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
Optional Toppings
- Avocado, diced
- Queso fresco
- Chopped cilantro
- Fresh lime juice
- Sour cream
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped Roma tomatoes, diced white onion, and diced Anaheim pepper. Sauté for about 10 minutes, stirring occasionally, until the onions become translucent and the vegetables are tender.
- Add Spices and Garlic: Stir in the minced garlic, kosher salt, dried oregano, ground cumin, chili powder, and freshly ground black pepper. Cook while stirring for about 1 minute until the spices become fragrant.
- Combine Beans and Broth: Add the drained and rinsed black beans along with the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to deepen the flavors.
- Partially Blend Soup: Carefully transfer 2 cups of the soup to a blender and pulse 4 to 6 times until mostly smooth. Pour the blended soup back into the pot. Alternatively, use an immersion blender directly in the pot to blend to your preferred consistency.
- Thicken Soup: Cook the soup uncovered for an additional 5 to 7 minutes over low heat to allow it to thicken slightly and develop a richer texture.
- Serve: Ladle the soup into bowls and top with diced avocado, crumbled queso fresco, chopped cilantro, a squeeze of fresh lime juice, and a dollop of sour cream as desired.
Notes
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Adjust the amount of chili powder and Anaheim pepper if you prefer more or less heat.
- For a smoother soup, blend more than 2 cups or blend the entire soup using an immersion blender.
- Leftover soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.
- Add a squeeze of lime juice at the end to brighten the flavor.
