Easy Black Bean Soup
A comforting and flavorful black bean soup that’s quick to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 2 cans black beans (15 oz each) These are the heart of our soup. Feel free to use dried beans; just soak and cook them ahead of time.
- 1 medium onion, chopped Adds sweetness and depth to the soup.
- 4 cloves garlic, minced The aromatic base that infuses your soup with wonderful flavor.
- 1 medium bell pepper, chopped Use red, green, or yellow for added color and sweetness.
- 1 teaspoon ground cumin This spice brings warmth and earthiness to the dish.
- 4 cups vegetable broth Use homemade or store-bought.
- 1 tablespoon olive oil To sauté the veggies and enhance the soup's overall richness.
- to taste salt and pepper For seasoning to taste.
- Optional toppings: Avocado slices, cilantro, sour cream, or Greek yogurt Add a delightful finish.
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes until soft.
- Stir in the minced garlic and cumin, cooking for another 1-2 minutes until fragrant.
- Pour in the black beans (don’t forget to drain and rinse them first!) and the vegetable broth. Stir everything together and bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for 15-20 minutes.
- Optional: Use an immersion blender to blend a portion of the soup directly in the pot or transfer half of the soup to a blender.
- Taste your soup and adjust the seasoning, adding salt and pepper as needed. Give it one last stir to mix in all the flavors.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Consider doubling the recipe and freezing half for busy nights.