Spicy Black Bean Soup
Spicy Black Bean Soup with rich, hearty black beans, aromatic spices, and a touch of heat balanced by fresh cilantro and tangy lime. Creamy yet textured.
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.