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Black Bean Soup Recipe

Black Bean Soup

iamwinfred
This black bean soup recipe turns a few pantry staples into a smoky, hearty bowl that tastes like it simmered all day, even though it comes together in under an hour. It's the kind of soup you make once and then keep coming back to whenever the weather turns cool or you just need something warm and filling on a weeknight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Cuban
Servings 6 servings
Calories 260 kcal

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion about 1 1/2 cups or 225g, diced
  • 1 medium red bell pepper about 1 cup or 150g, diced
  • 1 jalapeno seeds removed and minced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika preferably Spanish smoked paprika
  • 1 tablespoon minced chipotle peppers in adobo sauce about 2 peppers, minced, more for extra heat
  • 1 bay leaf
  • 4 cans (15 oz each) black beans drained and rinsed (about 6 cups or 1020g total)
  • 4 cups chicken broth or vegetable broth for vegetarian version (960ml)
  • salt and black pepper to taste
  • 2 tablespoons fresh lime juice from about 1 lime

For Serving

  • sour cream for serving
  • fresh cilantro chopped, for serving
  • avocado diced, for serving
  • cotija cheese crumbled, for serving

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add diced onion and red bell pepper; cook about 5 minutes until softened.
  • Add minced jalapeno and garlic; cook another minute, stirring constantly to prevent burning.
  • Sprinkle in cumin, oregano, and smoked paprika; stir constantly for 30-45 seconds until fragrant.
  • Stir in minced chipotle peppers, drained black beans, chicken broth, and bay leaf. Scrape up any browned bits from the bottom.
  • Bring to a gentle boil, then reduce heat to low, partially cover, and simmer for 20-25 minutes, stirring occasionally.
  • Remove and discard bay leaf. Use an immersion blender to puree part of the soup until desired consistency is reached.
  • Stir in fresh lime juice. Season with salt and pepper to taste. Simmer another 2-3 minutes to meld flavors.
  • Ladle into bowls and top with sour cream, cilantro, diced avocado, and crumbled cotija cheese. Serve hot.

Notes

  • Do not skip blending part of the soup - it's what gives you that classic creamy texture without any actual cream.
  • Rinse your canned beans well to wash away excess sodium and starch.
  • Let the spices toast in the hot oil for a few seconds before adding liquid to build real depth of flavor.
  • Add the chipotle peppers gradually if you are sensitive to heat, then taste before adding more.
  • A splash of lime juice at the very end brightens the whole pot, so do not skip it.
  • Leftover soup often tastes even better the next day once the flavors have had time to meld.
  • For a vegan version, use vegetable broth and skip the sour cream garnish or use a dairy-free alternative.
  • To make Cuban style, stir in a splash of dry sherry and a bit of ground coriander.
  • If you prefer a chunkier soup, skip the blending step entirely for a more brothy texture.
  • Freeze in individual portions for up to 3 months - thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 5mgSodium: 680mgPotassium: 580mgFiber: 8gSugar: 4gVitamin A: 12IUVitamin C: 35mgCalcium: 6mgIron: 15mg
Keyword black bean soup, cuban black beans, easy soup recipe, vegetarian soup
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