Dutch Oven Recipes: Black Bean Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) onion chopped
- 3 medium (3 medium) carrots chopped
- 1 rib (1 rib) celery chopped
- 4 cloves (4 cloves) garlic grated
- 2 teaspoons (2 teaspoons) cumin ground
- 1 teaspoon (1 teaspoon) chipotle powder more or less to taste. Substitute ½ teaspoon red pepper flakes + 1 teaspoon smoked paprika
- 3 cups (750 grams) vegetable broth or more to taste
- 3 cans (15 ounces each) (720 grams) black beans or 4½ cups cooked black beans
- 1 can (15 ounces) (400 grams) diced tomatoes
- 4 (4) bay leaves
- 1 teaspoon (1 teaspoon) salt or more to taste
- ¼ teaspoon (¼ teaspoon) black pepper
- 1 large (1 large) lime the juice + more for squeezing on top
- Finely chop 1 large onion, 3 medium carrots, and 1 rib celery. You can do so with a knife or pulse them in a food processor.Heat 2 tablespoons olive oil in a large pot and add the chopped vegetables. Sauté on medium heat for 5 minutes, stirring often.Add 4 cloves garlic (grated), 2 teaspoons cumin, and 1 teaspoon chipotle powder and sauté one more minute.
- Add 3 cups vegetable broth, 3 cans (15 ounces each) black beans, 1 can (15 ounces) diced tomatoes, 4 bay leaves, 1 teaspoon salt, and ¼ teaspoon black pepper.Simmer for 25 minutes. Stir occasionally.Blend 1 to 2 cups of soup to make it creamy.Stir in the juice of 1 large lime, then taste and adjust for salt and spices.
- Serve in bowls and top with fresh cilantro, sliced avocado or guacamole, pico de gallo, sour cream, pickled red onions, tortilla chips, hot sauce, and corn kernels.Pick your favorite toppings. You can also serve it with rice.
Nutrition information is an estimate for 1 serving of black bean soup out of 4 servings, without toppings or rice.
SUBSTITUTIONS
Olive oil: Substitute avocado oil.
Chipotle powder: 1 teaspoon smoked paprika and 1/4 to 1/2 teaspoon red pepper flakes. Alternatively, you can use Chipotle in adobo sauce. They come in a can, and one Chipotle is enough.
Bay leaves: Substitute 1 teaspoon dried oregano.
Lime juice: Substitute lemon juice or apple cider vinegar.
STORAGE
Make ahead: This black bean soup recipe is excellent for meal prep. It keeps in the fridge for days, and its flavor improves on the second day.
Refrigerator: Let the soup cool down, transfer it into an airtight container, and keep it in the fridge for four days. Reheat only the portions you’ll eat in a microwave for three minutes or in a saucepan on the stove.
Freezer: Let the soup cool down, transfer it to a freezer-friendly container, and freeze for up to 3 months. Thaw slowly in the refrigerator or the microwave.
