Easy Black Bean Soup
Easy Black Bean Soup-A simple and healthy soup made with canned black beans and ingredients you probably already have in your pantry! This flavorful black bean soup is vegan, gluten-free, and vegetarian.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, (chopped)
- 1 large carrot, (chopped)
- 1 celery rib, (chopped)
- 1 red bell pepper, (stemmed, seeded, and chopped)
- 4 cloves garlic, (minced)
- 60 oz (4 cans) black beans, (rinsed and drained)
- 32 oz vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper, (to taste)
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Directions
- 1
In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- 2
Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- 3
Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- 4
Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.