Spicy Black Bean Soup Recipe

This healthy black bean soup is easy to make with canned beans. Basic aromatics and Cuban spices make it delicious. This soup is gluten-free, vegan, and vegetarian.  

– 2 tablespoons extra-virgin olive oil – 2 medium yellow onions, chopped – 3 celery ribs, finely chopped – 1 large carrot, peeled and sliced into thin round – 6 garlic cloves, pressed or minced – 4 ½ teaspoons ground cumin – ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice) – 4 cans (15 ounces each) black beans, rinsed and drained – 4 cups (32 ounces) low-sodium vegetable broth – ¼ cup chopped fresh cilantro (optional) – 1 to 2 teaspoons 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…

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Direction

Heat olive oil in a large Dutch oven or soup pot on medium until shimmering. Add onions, celery, carrot, and a little salt. Cook vegetables for 10–15 minutes, stirring occasionally, until soft.

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Add garlic, cumin, and red pepper flakes and cook 30 seconds until fragrant. Over medium-high heat, add beans and broth and simmer. 

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As needed, reduce heat to a gentle simmer until the broth is flavorful and the beans are tender, about 30 minutes.

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Transfer about 4 cups of soup to a stand blender, secure the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the hot steam that escapes). 

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Blend part of the soup with an immersion blender. Return the pureed soup to the pot and add cilantro, vinegar/lime juice, and salt and pepper to taste. Serve.

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