Craving a dose of instant comfort? Curl your hands around a warm and cozy bowl of Black Bean Soup! This easy vegetarian soup recipe is all kinds of zesty and spicy, full of hearty legumes, healthy veggies, jalapeños, and herbs.
614.5 oz cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
Juice of 1 lime
6cupsvegetable or chicken broth
Optional Suggested Toppings:
Sour cream
Crumbled Cotija Cheese, Or Queso Fresco
Fresh Cilantro
Green Onions
Crushed Tortilla Chips
Instructions
In a large skillet, add the olive oil, onions, jalapeños, red bell peppers, green onions and garlic. Sauté over medium heat for about 5 minutes or until translucent.
Add the spices (cumin, chili powder, black pepper, and Mexican oregano) and mix together until well combined. Cook for an additional 3 minutes.
Transfer the sautéed vegetables to a large stock pot. Add in the beans, lime juice and broth. Bring the soup to a low simmer. Cover and continue to simmer until the soup has thickened slightly, about 40-45 minutes.
Using an immersion blender (or carefully transfer soup to a blender), blend about half of the soup until smooth or the desired consistency is achieved.
Serve hot with toppings as desired!
Notes
Storage: This soup freezes extremely well. Just place in ziplock freezer bags, and freeze!