Looking for a nutritious and budget-friendly meal option? Turn to the humble yet mighty black bean. These legumes are not only a great source of protein but also rich in essential vitamins and minerals. Plus, they’re cholesterol-free and low in saturated fat, making them a heart-healthy choice.
In this recipe, we’ll show you how to transform simple black beans into a delightful soup infused with the warmth of cumin and a hint of spice from jalapeños. It’s a light yet satisfying dish that doesn’t skimp on flavor, making it perfect for any occasion.
One of the best things about this black bean soup is its versatility. Whether you’re serving it as a comforting weeknight dinner or packing it up for lunches, it’s sure to hit the spot. Plus, it yields plenty of leftovers, ideal for freezing and enjoying later.
Despite its many merits, black bean soup often flies under the radar compared to more popular soup varieties. But once you try this recipe, you’ll wonder why it hasn’t been a staple in your kitchen sooner. With its robust flavor and nutritional benefits, it’s bound to become a new favorite in your meal rotation.
Here are some other good accompaniments for this recipe homemade Classic Mexican Guacamole and Raw Salsa Using Cherry Tomatoes.
PrintBlack Bean Soup
Are you looking for a good quality, low-cost protein source? Look no further than the bean aisle in your grocery store.
- Prep Time: :30
- Soak: Overnight
- Cook Time: 2:30
- Total Time: 3:00
- Yield: 4 1x
- Category: Soup
- Method: Stove Top
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 to 2 teaspoons chopped jalapeño chile with seeds, divided
- 2 15- to 16-ounce cans black beans, undrained
- 1 15–ounce can petite diced tomatoes in juice
- 1 1/2 cups low-salt chicken broth
- Chopped fresh cilantro
- Chopped green onions
- Crumbled feta cheese
- Sour Cream – optional
Instructions
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.
- Mix in cumin and 1 teaspoon jalapeño.
- Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
- Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes.
- Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, sour cream and feta cheese separately.