Easy Black Bean Soup

Source Jenn Sebestyen @ Veggie Inspired
RatingDifficultyBeginner

We are in full swing of the Fall, and that means warm meals are in order. I am always busy between work and family, so easy is key. This black bean soup recipe fits perfectly, and serves as a basis for lots of experimentation.

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Yields6 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 medium onion (diced)
 2 cloves garlic, minced
 1 tsp cumin
 ½ tsp dried oregano
 ½ tsp smoked paprika
 ½ tsp salt
 1 red bell pepper (diced)
 4 cups cooked black beans (approximately 3 cans, rinsed and drained)
 14.50 oz can diced tomatoes
 34 cups vegetable broth
Garnish / Toppings (use any or all)
 Diced avocado
 Sliced green onion
 Chopped tomato
 Fresh lime juice
 Hot sauce
 Crushed tortilla chips

1

In a soup pot over medium heat, sauté the onion, garlic and red bell pepper in 1/4 cup water until softened, about 5-6 minutes. Add water as necessary to prevent sticking.

2

Add the cumin, oregano, smoked paprika, and salt and sauté another minute or two until the spices are fragrant.

3

Add black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Bring to a boil. Reduce heat to medium-low and simmer 15-20 minutes.

4

Using an immersion blender, puree as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.

5

Serve hot with the toppings of your choice.

Category

Ingredients

 1 medium onion (diced)
 2 cloves garlic, minced
 1 tsp cumin
 ½ tsp dried oregano
 ½ tsp smoked paprika
 ½ tsp salt
 1 red bell pepper (diced)
 4 cups cooked black beans (approximately 3 cans, rinsed and drained)
 14.50 oz can diced tomatoes
 34 cups vegetable broth
Garnish / Toppings (use any or all)
 Diced avocado
 Sliced green onion
 Chopped tomato
 Fresh lime juice
 Hot sauce
 Crushed tortilla chips

Directions

1

In a soup pot over medium heat, sauté the onion, garlic and red bell pepper in 1/4 cup water until softened, about 5-6 minutes. Add water as necessary to prevent sticking.

2

Add the cumin, oregano, smoked paprika, and salt and sauté another minute or two until the spices are fragrant.

3

Add black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Bring to a boil. Reduce heat to medium-low and simmer 15-20 minutes.

4

Using an immersion blender, puree as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.

5

Serve hot with the toppings of your choice.

Easy Black Bean Soup