This black bean soup recipe by Downshiftology will definitely be a regular in your meal rotation. It has different layers of flavors that will amaze you. So what’s the secret to a hearty and satisfying dish like this? A squeeze of fresh lime before serving! Give this a try – it’s budget-friendly and healthy. Read on or watch the video below for the full instructions.
Ingredients:
- 2 tablespoons of extra virgin olive oil
- 1 large red onion (chopped)
- 1 large carrot (peeled and diced)
- 2 celery ribs (diced)
- 1 jalapeno pepper (deseeded and diced)
- 4 garlic cloves (minced)
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of ground coriander
- 1 teaspoon of kosher salt
- 1/8 teaspoon of cayenne pepper
- 3 pieces of 15 oz cans of low-sodium black beans (drained and rinsed)
- 3 cups of low-sodium vegetable or chicken broth
- 1 to 2 tablespoons of fresh lime juice
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Instructions:
Step 1:
Place a large pot over medium-high heat, then add the oil. Once the oil is hot, add the chopped onion, diced carrots, celery, and jalapeno pepper. Mix and let them cook for about 4 to 5 minutes or until softened.
Step 2:
Season the vegetables with garlic, cumin, oregano, coriander, cayenne pepper, and salt. Stir until well incorporated for 1 minute, until fragrant.
Step 3:
Add the black beans and chicken broth to the vegetables and stir. Bring it to a boil. Once boiling, reduce the heat to low, then cover the pot. Let it simmer for about 15 minutes.
Step 4:
Puree the soup a few times using an immersion blender to have a mix of creamy and chunky textures. If you don’t have one, you can use a standard blender. Just scoop out a cup or two of the soup and blend until smooth, then stir it back into the pot. Next, add the lime juice.
Step 5:
Serve in individual bowls and garnish with your favorite toppings. Enjoy!
Black Bean Soup Recipe
