{"id":5779,"date":"2024-07-22T18:10:12","date_gmt":"2024-07-22T18:10:12","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5779"},"modified":"2026-01-01T19:25:45","modified_gmt":"2026-01-01T19:25:45","slug":"silky-smooth-black-bean-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/silky-smooth-black-bean-soup\/","title":{"rendered":"Silky-Smooth Black Bean Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Silky-Smooth Black Bean Soup<\/span><\/h2>\n
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This black bean wonder is enough to smash any ideas of soup\u2019s being somewhat dull and predictable. Yes, in essence, it\u2019s just pur\u00e9ed beans with a little added zip (gotta love that lime!), but something happens when all those flavors come together to create this simple yet standout appetizer for your ultimate Mexican meal\u2014nothing precedes enchiladas or tacos like a steaming bowl of black bean soup.<\/span><\/div>\n
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Prep Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Taste for Life, from Keep it Vegan by \u00c1ine Carlin<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • 1<\/span> onion<\/span> finely chopped<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> finely chopped<\/span><\/li>
  • Salt and freshly ground black pepper<\/span><\/li>
  • 1<\/span> red chili<\/span> seeded and finely chopped<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • 1<\/span> heaping tsp smoked paprika<\/span><\/li>
  • 1<\/span> tsp<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> dried oregano<\/span><\/li>
  • 2<\/span> (14oz) cans<\/span> black beans<\/span><\/li>
  • 2<\/span> sprigs thyme<\/span><\/li>
  • 1<\/span> heaping tsp vegetable stock granules<\/span><\/li>
  • 1<\/span> tsp<\/span> balsamic vinegar<\/span><\/li>
  • Juice of 1 lime<\/span><\/li>
  • To serve:<\/span><\/li><\/ul><\/div>

    <\/span>Serving Toppings for serving<\/span><\/h4>
    • 1<\/span> avocado<\/span> roughly chopped<\/span><\/li>
    • Handful of chopped cilantro<\/span><\/li>
    • Juice of \u00bd lime<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Heat oil in a large, heavy-bottomed saucepan. Add onion and red bell pepper, season with salt and pepper, and lightly saut\u00e9 for a few minutes until vegetables begin to soften. Stir frequently.<\/div><\/li>
      • Add chili and garlic and lightly cook for a few minutes before adding paprika, cumin, and oregano. Sweat for several minutes, allowing flavors of spices to infuse.<\/div><\/li>
      • Drain and rinse black beans and add to pan. Thoroughly coat beans in all spices before adding thyme and vegetable stock granules. Then pour in just enough water to cover beans.<\/div><\/li>
      • Add vinegar and simmer for about 20 minutes.<\/div><\/li>
      • Transfer to a blender, add lime juice, and process until completely smooth. Return to pan and gently heat, adding a little more water if necessary. Season to taste.<\/div><\/li>
      • Ladle into bowls and top with avocado, cilantro, and squeeze of fresh lime before serving.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[388,132,697,1713,1712],"tags":[],"class_list":["post-5779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican","category-soup","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/07\/silky-smooth-black-bean-soup.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5779"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5779\/revisions"}],"predecessor-version":[{"id":5780,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5779\/revisions\/5780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5776"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}