Serves 5
320 cal · 45 min
Black Bean Soup
Recipe GLPRcbc99fd53ce566
A hearty and warming black bean soup made with sautéed aromatics, aromatic herbs, and tender black beans simmered in a flavorful broth. This versatile soup can be served as-is for a chunky texture or blended smooth for a creamier consistency. Optional garnish with a dollop of plain yogurt adds richness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons chili powder
3 cans low-sodium black beans (14.5 ounces each), drained and rinsed
8 cups water
1 low-sodium vegetable bouillon cube
1 lime, juiced
Plain low-fat yogurt for serving (optional)
Directions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
Add the dried basil, dried oregano, and chili powder. Stir well and cook for about 1 minute to toast the spices and release their flavors.
Pour in the 8 cups of water and add the vegetable bouillon cube. Bring the mixture to a simmer, stirring occasionally until the bouillon cube dissolves completely.
Add the drained and rinsed black beans to the pot. Stir to combine, then allow the soup to simmer for 15-20 minutes, allowing the flavors to meld and the beans to heat through.
Stir in the fresh lime juice and taste the soup. Adjust seasoning with additional chili powder, salt, and pepper to your preference.
For a chunky soup, serve immediately. For a smooth, creamy texture: allow the soup to cool for about 20 minutes, then carefully transfer 2 cups of soup at a time to a blender. Place the blender lid on halfway to allow steam to escape, and blend until completely smooth. Transfer each batch to a large container. Repeat with remaining soup until all is blended.
Ladle soup into bowls and serve hot. Top with a dollop of plain low-fat yogurt if desired.
