Black Bean Soup
Creamy black beans pureed with cumin, jalapeno, and lime … yum. This super-easy soup is so simple to put together, you'll want it in your weeknight dinner rotation forevermore.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced (Pat used 2)
- 1 teaspoon dried oregano
- 6 large cloves garlic minced (about 2 tablespoons)
- 1 tablespoon ground cumin
- 1 jalapeno pepper seeded and minced
- 4 (15-ounce ) cans cooked black beans, undrained
(See Pat Nelson's modifications.) - 1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
- 4 cups low-sodium vegetable broth
- ½ teaspoon kosher salt + more to taste
- ⅛ teaspoon freshly ground black pepper + more to taste
- 2 tablespoons fresh lime juice about 1 juicy lime
Optional toppings:
- Fresh-sliced jalapeno
- Fresh cilantro
- Chopped scallions
- Chopped avocado
- Diced tomatoes
- Cheddar cheese or vegan cheese
- Sour cream or vegan sour cream
- Your favorite hot sauce
Instructions
- Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, ½ teaspoon salt, and ⅛ teaspoon pepper. If using whole tomatoes, break them up with a spoon.
- Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
- Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
- Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
- Serve with optional toppings.
