Black Bean Soup
Servings: 4 people
- 2 tbsp (2 tbsp) olive oil
- 1 (1) onion chopped
- 3 (3) carrots chopped
- 1 rib (1 rib) celery chopped
- 4 cloves (4 cloves) garlic grated
- 2 tsp (2 tsp) cumin ground
- 1 tsp (1 tsp) chipotle powder more or less to taste. Sub ½ tsp red pepper flakes + 1 tsp smoked paprika
- 3 cups (750 g) vegetable broth or more to taste
- 3 cans (15 oz each) (3 cans (720 g net)) black beans or 4½ cups cooked black beans
- 1 can (15 oz) (1 can (400 g)) diced tomatoes
- 4 (4) bay leaves
- ½ tsp (½ tsp) salt or more to taste
- ¼ tsp (¼ tsp) black pepper
- 1 (1) lime the juice + more for squeezing on top
- Sauté the Veggies and Spices – Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, 3 carrots, and 1 rib celery; sauté for 5 minutes. Stir in 4 cloves garlic, 2 tsp cumin, and 1 tsp chipotle powder (or smoked paprika + red pepper flakes); cook for 1 minute until fragrant.
- Simmer the Soup – Add 3 cups vegetable broth, 3 cans (15 oz each) black beans, 1 can (15 oz) diced tomatoes, 4 bay leaves, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then simmer partially covered for 25 minutes.
- Blend and Finish – Blend 1–2 cups of soup for creaminess. Stir in juice from 1 lime, adjust seasoning, and add broth to thin if needed.
