Black Bean Soup Recipe

Black Bean Soup Recipe

A colorful blend of bell peppers and fragrant ground cumin give this black bean soup a Mexican flair. It's an easy, one-pot recipe that cooks in about 30 minutes.

Course Soup

Cuisine Mexican

Keyword black bean soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 197kcal

Ingredients

2 tablespoons canola oil
1 medium yellow onion, finely chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, pressed or minced
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
32 ounces chicken or vegetable broth
(4) 15- ounce cans black beans
1 ½ teaspoons granulated sugar
1 tablespoon cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Garnish Ideas

chopped fresh cilantro
chopped avocado
shredded Mexican cheese
Greek yogurt or sour cream
chopped onion
fresh lime

Instructions

Sauté the vegetables. Heat 2 tablespoons canola oil in a large heavy pot over medium heat. Add 1 chopped yellow onion, 1 chopped green bell pepper, 1 chopped red bell pepper, and cook for 4-5 minutes until soft and translucent.
Add the aromatics. Add 4 pressed garlic cloves, 1 ½ teaspoons cumin, and 1 ½ teaspoons oregano, stir well to coat the vegetables, and cook for 1-2 more minutes until the garlic is fragrant.
Stir in the broth and beans. Add 32 ounces of chicken broth and bring to a simmer. Add 4 15-ounce cans black beans with their liquid, 1 ½ teaspoons sugar, 1 tablespoon cider vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Simmer for 20-25 minutes, stirring occasionally.
Blend if you like a thicker soup. Ladle 1 to 1 ½ cups of the soup into a blender or use an immersion blender to purée the mixture so it’s still somewhat chunky but mostly smooth. Stir back into the soup. Garnish with desired toppings and serve.

Notes

Store leftovers in the fridge for up to 5 days.

Nutrition