Updated: Oct 20
Could this recipe be any easier? Nope- I think not. You don’t even have to worry about draining your beans, for cryin’ out loud! Albeit a super simple recipe to prep, this speedy Black Bean Soup lacks for nothing in terms of flavor. No one will believe that you haven’t been painstakingly simmering it all day long on the stove! My family loves this beany brew during the fall and winter months- it’s the perfect thing to cozy up with in front of a football game or a roaring fire. It’s certainly hearty enough to stand on it’s own, but I love dunking hunks of cornbread, tamale, or quesadilla into this rich and creamy (yet cream-less) soup. The garnishes are a must! You don’t need all of them, but I suggest selecting at least two. Quite frankly, soup without a garnish on top just doesn’t do it for me... I crave the variety of texture, color, and flavor that toppings give puréed soups! This nutritious recipe can easily be made vegan by using vegetable stock and omitting the sour cream on top. It’s also great for the freezer! I usually always have some on hand to thaw for quick and satisfying weeknight dinners. Sometimes the simplest meals are the tastiest- enjoy!
prep time: cook time: ~40 min. serves: 6
1 tbsp extra virgin olive or avocado oil 1 small yellow onion, diced
1 large carrot (or two small), diced
1 jalapeño, minced (seeded for less heat)
1 tbsp minced garlic (2-3 cloves)
2 tsp cumin
1 tsp chili powder
1 can diced tomatoes with green chilis (like Rotel)
2 cans black beans
2-3 cups chicken or vegetable stock
FOR SERVING sliced scallion, sour cream, lime wedges, minced jalapeño, cilantro, and/or cubed avocado
Heat the oil in a dutch oven or heavy soup pot over medium heat. Add the onion and carrot and sweat until they’re beginning to soften but not brown, about 3-5 minutes. Add the jalapeño, garlic, cumin, and chili powder and cook 2 minutes more, until fragrant. Pour in the tomatoes, beans (no need to drain), and 2 cups stock then add 1-1/2 tsp salt. Give the pot a big stir and bring everything to a boil. Reduce the heat to low and simmer the mixture 20 minutes, until the vegetables are soft and the flavors have melded. Remove the pot from the heat and using an immersion blender, purée the soup until it’s almost smooth (I like to leave a little texture). Alternately, transfer 3/4 of the soup to a blender or food processor to purée, then return the blended to soup to the pot. Bring the mixture back to a simmer and cook 5-10 minutes more, until it has slightly thickened. If too thick, you can simmer with some more stock. Check for seasoning. Serve hot, and garnish as desired!