Description
A delicious and hearty black bean soup that is perfect for any occasion.
Ingredients
Scale
- 2 cups dried black beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Rinse and soak the black beans overnight.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, and bell pepper; sauté until softened.
- Add soaked black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Black Bean Soup