Spicy Black Bean Soup Recipe – Step by Step Guide


Spicy Black Bean Soup Recipe – Step by Step Guide: Using canned beans makes this healthy black bean soup recipe easy to make. It’s very tasty and delicious because it has some basic aromatics and Cuban spices in it. This soup doesn’t have any gluten, dairy, or other animal products in it. This recipe makes a lot of soup—six to eight plates. You can easily cut it in half, or you can freeze what you don’t eat.

Spicy Black Bean Soup Recipe – Step by Step Guide

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, finely chopped
  • 1 large carrot, peeled and sliced into thin rounds
  • 6 garlic cloves, pressed or minced
  • 4 ½ teaspoons ground cumin
  • ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
  • 4 cans (15 ounces each) black beans, rinsed and drained
  • 4 cups (32 ounces) low-sodium vegetable broth
  • ¼ cup chopped fresh cilantro (optional)
  • 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

INSTRUCTIONS

Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.

Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.

Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Black Bean Soup Storage Tips

I should mention that this recipe makes quite a lot of soup. Leftovers will keep well for four to five days, so it’s perfect for weekday lunches.

You can also freeze this soup. I always freeze my soup in pint-sized mason jars, leaving room for expansion at the top and waiting to screw on the lids until the soup has fully frozen. Then I just defrost it later.

Slow Cooker Black Bean Soup

Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). If you give that a try, will you please let me know how it turns out?

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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