Ingredients
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 4 garlic cloves, pressed or minced
- 4 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups (32 ounces) low-sodium vegetable broth
- 1/3 cup chopped fresh cilantro (optional)
- 1 tablespoon sherry vinegar or 2 tablespoons fresh lime juice, to taste
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes:
- Diced avocado
- Extra cilantro
- Thinly sliced radishes
- Tortilla chips
Sauté the Aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
Add the chopped onions, celery, and carrot with a light sprinkle of salt.
Cook, stirring occasionally, until the vegetables are softened, about 10–15 minutes.
Add Spices
Stir in the minced garlic, ground cumin, and red pepper flakes. Cook until the mixture becomes fragrant, about 30 seconds.
Simmer the Beans
Pour in the black beans and vegetable broth. Bring the mixture to a simmer over medium–high heat, then reduce heat to maintain a gentle simmer.
Continue cooking until the broth is well-flavored and the beans are very tender, about 30 minutes.
Puree the Soup
Carefully transfer about 4 cups of the soup to a blender, ensuring not to fill past the max line and being cautious of steam. Blend until smooth, then return the mixture to the pot.
Alternatively, you can use an immersion blender to puree part of the soup directly in the pot.
Finish and Serve
Stir in the chopped fresh cilantro, vinegar or lime juice, and season with salt and pepper to taste.
Serve the soup hot, garnished with your choice of diced avocado, extra cilantro, thinly sliced radishes, or tortilla chips.
Spicy Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 4 garlic cloves, pressed or minced
- 4 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes, adjust to taste
- 4 cans, 15 ounces each black beans, rinsed and drained
- 4 cups 32 ounces low-sodium vegetable broth
- 1/3 cup chopped fresh cilantro, optional
- 1 tablespoon sherry vinegar or 2 tablespoons fresh lime juice, to taste
- Sea salt and freshly ground black pepper, to taste
Optional garnishes
- Diced avocado
- Extra cilantro
- Thinly sliced radishes
- Tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onions, celery, and carrot with a sprinkle of salt. Cook, stirring occasionally, until softened, about 10–15 minutes.
- Stir in minced garlic, ground cumin, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Pour in black beans and vegetable broth. Bring to a simmer over medium–high heat, then reduce heat to maintain a gentle simmer. Cook until beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a blender, blend until smooth, then return to pot, or use an immersion blender to puree part of the soup in the pot.
- Stir in chopped cilantro, vinegar or lime juice, and season with salt and pepper.
- Serve hot, garnished with diced avocado, extra cilantro, radishes, or tortilla chips.