This soup is the epitome of heartiness and nourishment, and every spoonful is packed with wholesome goodness. The velvety texture of the black beans, combined with the creamy avocado and zesty cilantro, creates a delightful balance of flavors and textures that will keep you coming back for more. Whether you’re looking for a satisfying weeknight dinner or a comforting weekend meal, this black bean soup is sure to warm your soul and satisfy your taste buds.
- Prep Time: 5-10 minutes
- Cook Time: 25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- For topping: diced avocado, fresh cilantro, sour cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, chili powder, and paprika. Cook for an additional minute, allowing the spices to become fragrant.
- Add the drained and rinsed black beans to the pot. Pour in the vegetable or chicken broth, and season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
- Taste and adjust the seasoning as needed. If the soup is too thick, you can add a little more broth to reach your desired consistency.
- Ladle the hot black bean soup into serving bowls. Top each bowl with diced avocado, a sprinkle of fresh cilantro leaves, and a drizzle of sour cream.
Notes
For added texture, you can reserve a small portion of the black beans before pureeing the soup and then stir them back in after blending. If you prefer a spicier kick, feel free to add a pinch of cayenne pepper or red pepper flakes while cooking. Serve this black bean soup with warm cornbread, tortilla chips, or a side salad for a complete and satisfying meal. Leftovers of this soup can be refrigerated in an airtight container for up to 3 days. Simply reheat on the stovetop or in the microwave when ready to enjoy again.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 760mg
- Fat: 8g
- Carbohydrates: 41g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
