Spicy Black Bean Soup

Name: Spicy Black Bean Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp extra-virgin olive oil; 2 medium yellow onions, chopped; 3 celery ribs, finely chopped; 1 large carrot, peeled and sliced into thin rounds; 6 garlic cloves, pressed or minced; 4½ tsp ground cumin; ½ tsp red pepper flakes (use ¼ teaspoon if you’re sensitive to spice); 4 cans (15 ounces each) black beans, rinsed and drained; 4 cup (32 ounces) low-sodium vegetable broth; ¼ cup chopped fresh cilantro (optional); 1–2 tsp sherry vinegar, to taste, or 2 tablespoons fresh lime juice; Sea salt and freshly ground black pepper, to taste; Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

By Cookie and Kate · Cookie and KatePublic

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This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 6

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This recipe was taken from Spicy Black Bean Soup · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

2 tbspextra-virgin olive oil
2medium yellow onions, chopped
3celery ribs, finely chopped
1large carrot, peeled and sliced into thin rounds
6garlic cloves, pressed or minced
4.5 tspground cumin
0.5 tspred pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
4cans (15 ounces each) black beans, rinsed and drained
4 cup(32 ounces) low-sodium vegetable broth
0.25 cupchopped fresh cilantro (optional)
1–2 tspsherry vinegar, to taste, or 2 tablespoons fresh lime juice
—Sea salt and freshly ground black pepper, to taste
—Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

Steps

1
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

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Per portion

Calories: ~138.4 kcal
Protein: ~4.1 g
Fat: ~4.8 g
Carbs: ~19.9 g
Fiber: ~2.3 g
Sodium: ~468.2 mg

4 ingredients still need USDA food links. celery ribs, finely chopped, ground cumin are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

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