Black bean soup is one of those meals that delivers way more than you would expect from such a simple ingredient list. The beans themselves are hearty and protein-rich, and when paired with cumin, garlic, and a squeeze of lime, they create a deeply flavorful, soul-warming bowl.
Ingredients
- 2 cups dried black beans, soaked overnight and drained
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 6 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1½ tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Juice of 2 limes
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent.
- Add the garlic and jalapeno. Cook for 1 minute.
- Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds until fragrant.
- Add the soaked beans, broth, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours until the beans are very tender.
- Use an immersion blender to partially blend the soup, leaving about half the beans whole for texture.
- Stir in the lime juice and adjust seasoning. Serve topped with cilantro and a dollop of sour cream if desired.
Notes
- For a quicker version, use 4½ cups cooked black beans and simmer for just 20 minutes.
- Top with diced avocado, a squeeze of lime, and a sprinkle of cayenne for extra heat.
- This soup freezes well for up to 3 months.
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