Black Bean Soup

Black Bean Soup combines canned black beans, vegetables, broth, spices, lime juice, chiles, and salsa into a filling and delicious soup. Don’t miss this one!

Easy and Delicious Black Bean Soup

Ahh…the humble, unassuming bowl of Black Bean Soup. It may not look like much, but after the first delicious and zesty spoonful, I always say to myself, “Why don’t we make this soup more often? It’s SO good!”

This is one of those recipes where you can keep most of the ingredients on hand in your pantry and refrigerator produce drawer. Then, when the craving strikes or you just want to cook with ingredients on hand – you can make a big pot of this soup in under an hour.

Our Black Bean Soup starts with a sauteed mirepoix of carrots, onion, and celery, plus fresh garlic, and Tex-Mex-inspired seasonings including salt, cumin, oregano, coriander, and chili powder.

Vegetable broth is added next along with canned black beans and diced green chiles, some chunky salsa, lime juice, and fresh cilantro. Once the vegetables are tender, scoop out about three cups of the bean mixture and puree the rest until smooth and creamy – then add the reserved beans back into the soup for texture.

Serve your Black Bean Soup as is – or with a dollop of sour cream and other toppings such as diced avocado, chopped tomatoes, tortilla strips, chopped white onion, and more fresh cilantro and lime juice.

• The flavors are earthy, zesty, and delicious!
• This soup is made with a variety of pantry ingredients and other staples that you probably keep on hand in your kitchen – so you can make this soup anytime the craving strikes.
• You can easily vary the taste of this recipe with different spices and chiles and salsa with more heat. Feel free to mix up the toppings too.

• Black Beans – Our recipe calls for four 15.5-ounce cans of black beans (we bought Goya brand). You’ll want to rinse the beans before adding them to the soup.
• Vegetables – Carrot, white onion, celery, and fresh garlic.
• Seasonings – Sea or kosher salt, cumin, oregano, coriander, and chili powder.
• Extra Virgin Olive Oil
• White Wine
• Vegetable Broth
• Diced Green Chiles – You can buy mild or hot, the choice is yours.
• Chunky Salsa – Again, the choice is yours if you wish to add a mild or spicy salsa. Any favorite jarred or homemade salsa variety will work in this soup recipe.
• Freshly Squeezed Lime Juice
• Fresh Cilantro
• Toppings – Any combination of fried tortilla strips, diced (fresh) tomatoes, sour cream, avocado, chopped white onion, chopped cilantro, and lime wedges. You can also add shredded Monterey Jack cheese too if you’d like.

1. Saute carrots, onions, celery, garlic, and spices in olive oil.
2. Deglaze the bottom of the pot with wine.
3. Add rinsed beans, vegetable broth, lime juice, green chiles, salsa, and cilantro.
4. Cook until vegetables are tender.
5. Remove three cups of the soup and puree the rest. Then add the three reserved cups back into the puree and stir to combine.
6. Serve with sour cream, cut up tomatoes, cut up avocado, more white onion, more cilantro, lime wedges, and optional shredded jack cheese.

• Can I make Black Bean Soup ahead of time?  Yes, this soup can be made ahead and reheated later for serving.
• How do I store leftovers?  Store covered in the refrigerator for up to three days.
• How do I reheat leftovers? Reheat the pot of soup over a stove-top burner, or microwave individual portions.
• Can I freeze this soup? Yes you can. Fill up freezer containers or bags, squeezing as much air out as possible to avoid freezer burn.

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