Intense Black Bean Soup
Dive into the bold and irresistible flavors of Intense Black Bean Soup, a hearty and satisfying dish that’s perfect for any occasion. This vibrant soup combines tender black beans, smoky paprika, and zesty jalapeño for a depth of flavor that’s both comforting and daring. Infused with earthy cumin, oregano, and a splash of fresh lime juice, every spoonful offers a savory, well-rounded experience. Velvety and rich, thanks to a quick purée, this soup is as creamy as it is nourishing. With just 15 minutes of prep and 40 minutes of cook time, it’s a quick and easy dinner option that shines with simple ingredients and bold seasonings. Garnished with fresh cilantro and a dollop of sour cream, this recipe delivers a mouthwatering balance of spice and freshness. Whether you’re craving a robust vegan meal or a cozy crowd-pleaser, this black bean soup is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 1 medium, diced (seeds removed if less heat is desired) jalapeño pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups, cooked (or 2 cans, drained and rinsed) black beans
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons (freshly squeezed) lime juice
- 0.5 teaspoons (adjust to taste) kosher salt
- 0.25 teaspoons (freshly ground) black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 0.25 cups (optional, for serving) sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in the ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until the spices are fragrant.
Add the cooked black beans, vegetable broth, tomato paste, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to develop.
Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a countertop blender, being careful with the hot liquid.
Stir in the lime juice and season with kosher salt and black pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Add a dollop of sour cream if desired.
Serve hot and enjoy your Intense Black Bean Soup!
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 34.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2535 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
