Description
Cozy up with this easy black bean soup recipe that’s perfect for meal prep, weeknight dinners, or warming up any time of year. Naturally vegan, vegetarian, and gluten-free, this flavorful family favorite is one you’ll want to make on repeat!
Ingredients
- 16 oz package dry black beans (do not soak)*
- 1 tablespoon olive oil
- 1 large yellow or red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 celery ribs, diced
- 1 jalapeno, diced (and seeded if you don’t want the heat)
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 8 cups vegetable broth or water
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- salt and pepper, to taste
- GARNISH SUGGESTIONS: sour cream or plain Greek yogurt, sliced avocado, chopped green onions, fresh jalapeno slices, tortilla chips, and/or shredded cheese
Instructions
- Rinse the black beans and check for unwanted debris.
- Heat the olive oil in the bottom of a large stock pot or Dutch oven over medium-high heat.
- Add the onion, red pepper, green pepper, celery, jalapeno, and garlic. Season lightly with salt and pepper. Sauté for about 5-8 minutes or until the vegetables are softened but not browned.
- Stir in the cumin, oregano, and bay leaves and cook for about 1 more minute.
- Add the broth or water and the dry beans and bring to a full boil. Boil for 10-15 minutes and then reduce the heat to a simmer. Cover and simmer gently, stirring occasionally, until the beans have softened, about 2 hours. Remove bay leaves.*
- Once the beans have softened and started to break down, you can thicken the soup by using an immersion blender to purée some of it. I recommend puréeing no more than about 1/4 to 1/3. If you don’t have an immersion blender, you can do this by pressing the beans against the side of the pot with a wooden spoon, or you can transfer part of the soup to a blender and purée it that way before adding it back to the pot. This step is completely optional, it all depends on the consistency you’re after. And if the soup is too thick, add a little more broth or water.
- Stir in the lime juice and cilantro.
- Serve immediately with desired toppings.
Notes
- If you don’t have the time to make this soup using dry beans, substitute 4 cans of black beans (rinsed and drained) instead! They make a great alternative and cut the cooking time by more than half. To make this swap, simply skip the boiling process in step 5 and instead reduce the heat to medium-low and simmer the broth gently, stirring occasionally, for about 30 minutes before adding the beans.
- Just a note that the simmering time may vary depending on your stove and beans. It usually takes about 2 hours for the dried beans to begin breaking down, but could take up to 3.
- Prep Time: 20
- Cook Time: 120
- Category: Eat
- Method: Stovetop
- Cuisine: Soups & Stews