Hearty Black Bean Soup

Name: Hearty Black Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes; 4 cups vegetable broth; 3 cans (15 oz each) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 bay leaf; Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh cilantro; 1 tbsp lime juice

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Hearty Black Bean Soup is the ultimate comfort food for cool evenings. This recipe is as easy as it is satisfying, making it a go-to weeknight dinner option. Let's dive into this robust, flavor-packed dish that warms the soul.

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Ingredients for Hearty Black Bean Soup

Olive oil sets the stage for sautéing, adding a subtle richness. Onion and garlic form the aromatic base, infusing the soup with depth. Cumin and oregano bring warm, earthy flavors, while crushed red pepper flakes introduce just the right amount of heat. Vegetable broth acts as the flavorful liquid foundation, melding all the ingredients together. Of course, black beans are the star, providing protein and heartiness. Diced tomatoes add acidity and freshness, and a bay leaf subtly enhances the overall aroma. Finally, fresh cilantro and lime juice brighten up each bowl, adding a zingy finish.

Tips & Tricks

If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Just be sure to let it cool slightly to avoid any hot splashes.
For an extra kick, add a pinch more of crushed red pepper flakes or a dash of hot sauce.
To enhance the soup’s creaminess, add a dollop of coconut cream or a splash of unsweetened almond milk before serving.

Serving Suggestions

This soup pairs wonderfully with a warm, crusty loaf of bread or a side of fluffy rice. For a little extra flair, top each serving with avocado slices or a sprinkle of cheese if you’re not sticking to a vegan diet.

Frequently Asked Questions

Can I use dried black beans instead of canned?: Yes, but you'll need to soak and cook them separately beforehand, adding to the prep time.
How long does the soup keep?: It keeps well in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
Can I add other vegetables?: Absolutely! Corn, bell peppers, or carrots would make great additions.

Hearty Black Bean Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the onion and garlic. Sauté them together until the onion turns translucent, which should take about 5 minutes. This step is crucial as it builds the flavor base for your soup.

Next, stir in the cumin, oregano, and crushed red pepper flakes. Cook these spices for an additional minute. You'll want to do this to unlock their full potential, releasing their aromas into the oil and onions.

Pour in the vegetable broth, then add the black beans and diced tomatoes along with their juices. Toss in the bay leaf and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. Stir occasionally to keep everything well-mixed.

After simmering, remove the bay leaf. Using an immersion blender, blend the soup until it reaches your desired consistency. You can make it completely smooth or leave some beans whole for texture — your choice!

Finally, stir in the fresh cilantro and lime juice right before serving. These ingredients add a fresh, zesty pop that brings everything together beautifully.

Why You'll Love This Recipe

Quick and easy — ready in under an hour.
Uses pantry staples, so no last-minute grocery runs are needed.
Rich in flavor with a spicy kick from red pepper flakes.
Perfect for meal prep, as it tastes even better the next day.
Vegan and gluten-free — suits a variety of dietary needs.

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

2 tsp ground cumin

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

4 cups vegetable broth

3 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 bay leaf

Salt and freshly ground black pepper to taste

1/4 cup chopped fresh cilantro

1 tbsp lime juice

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.

2. Stir in cumin, oregano, and crushed red pepper flakes, cooking for an additional minute.

3. Add vegetable broth, black beans, diced tomatoes, bay leaf, salt, and pepper. Bring to a boil.

4. Reduce heat and simmer for 30 minutes, stirring occasionally.

5. Remove bay leaf and blend soup using an immersion blender until desired consistency is reached.

6. Stir in fresh cilantro and lime juice before serving.

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