Spicy Black Bean Soup Recipe

Introducing my preferred black bean soup! It comes together quickly and makes use of canned black beans. But the carrots, celery, and garlic give the soup a surprisingly fresh flavor.

A touch of cumin and some sherry vinegar (or lime juice) give it a Cuban flair that elevates it. This black bean soup is flavorful and lightly creamy.

How to Make The Best Black Bean Soup

Before you begin, take note of the following advice:

For complex flavors, a short list of components is sufficient. Onion, carrots, and celery are simple, fresh aromatics that make all the difference. Cook them only until they are nicely tender.

To increase the flavor of the cumin, garlic, and red pepper flakes, briefly sauté them. When the beans are cooked through, and the flavors are blended, add the additional ingredients and boil them gently.

Purée a portion of the soup in a blender until it is extremely creamy for the ideal texture. Then add it to the pot and stir. Ta-da! Now you get black bean soup without the need for cream, with soft beans and a lightly creamy smoothness.

Black Bean Soup Storage Tips

It’s important to note that this recipe yields a sizable amount of soup. However, this dish is ideal for weekday lunches because leftovers last four to five days.

This soup can also be frozen. I always freeze my soup in pint-sized Mason jars, leaving space at the top for expansion, and I only tighten the lids once the soup is completely frozen. Then, later, I defrost it.

Slow Cooker Black Bean Soup

This black bean soup is said to work well in a slow cooker. Would you kindly let me know how it goes if you give that a shot?

Black Bean Soup with Spice

Using canned beans makes it simple to prepare this nutritious black bean soup. It has a ton of flavor and is quite delectable, thanks to some basic aromatics and Cuban spices. Naturally vegan, vegetarian, and gluten-free, this soup. The recipe makes a lot of soup (6 to 8 serves), but you can cut it in half or freeze the extras.

Ingredients

Olive oil, extra virgin, two tablespoons
2 chopped medium yellow onions
3 celery ribs, cut finely
1 large carrot, peeled and cut into rounds using a knife
6 garlic cloves, either minced or pressed
Cumin powder, 4 12 tablespoons
Red pepper flakes, 12 teaspoons (if you have a spice sensitivity, use 14 teaspoons)
Four 15-ounce cans, each drained and washed black beans
32 ounces or four cups a quarter cup of finely chopped fresh cilantro in low-sodium vegetable broth
2 tablespoons of fresh lime juice or 1 to 2 teaspoons of sherry vinegar to taste
To taste, add sea salt and freshly ground black pepper.
Diced avocado, more cilantro, thinly sliced radishes, and tortilla chips are optional additions.

Instructions

Heat the olive oil in a big Dutch oven or soup pot until it shimmers. Add a small amount of salt and the carrot, celery, and onions. Cook for 10 to 15 minutes, stirring periodically, until the vegetables are tender.
Cook for about 30 seconds, stirring frequently, until the garlic, cumin, and red pepper flakes are aromatic. Over medium-high heat, add the beans and stock and bring to a boil. Cook for 30 minutes, decreasing heat as needed to maintain a moderate simmer, or until the broth is delicious and the beans are incredibly soft.
About 4 cups of the soup should be transferred to a stand blender, which should then have its lid tightly fastened. Blend the soup until it is smooth, being careful not to overfill the blender because the steam that comes out of the top of it is quite hot. Alternately, puree a part of the soup with an immersion blender.
Add the cilantro, lime juice, and vinegar to the saucepan with the soup that has been pureed, along with salt and pepper to taste. Serve.