Description
A hearty and flavorful Spicy Black Bean Soup made with black beans, aromatic vegetables, and warming spices. This comforting meal is perfect for chilly days and can be customized with fresh garnishes like avocado, cilantro, or tortilla chips. It combines simmered vegetables and beans with a touch of heat from red pepper flakes and a bright finish from vinegar or lime juice.
Ingredients
Main 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
- Sauté the Vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the chopped onions, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft and aromatic, about 10 to 15 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, and red pepper flakes. Cook for about 30 seconds until fragrant, ensuring the spices release their flavors without burning.
- Simmer the Beans: Pour in the rinsed black beans and low-sodium vegetable broth. Bring the mixture to a simmer over medium-high heat. Adjust the heat to maintain a gentle simmer and cook until the broth is flavorful and the beans are very tender, approximately 30 minutes.
- Blend the Soup: Transfer about 4 cups of the soup to a blender, securely fasten the lid, and blend until smooth. Be careful not to exceed the blender's maximum fill line and watch out for hot steam. Alternatively, use an immersion blender to puree a portion of the soup directly in the pot.
- Finish and Serve: Return the pureed soup to the pot. Stir in the chopped fresh cilantro, sherry vinegar or lime juice, and season with salt and freshly ground black pepper to taste. Serve hot, garnished with diced avocado, extra cilantro, sliced radishes, or tortilla chips if desired.
Notes
- For less spice, reduce red pepper flakes to ¼ teaspoon.
- Use an immersion blender to avoid hot splashes from a traditional blender.
- Adjust acidity by starting with 1 teaspoon sherry vinegar or 1 tablespoon lime juice and adding more to taste.
- Serve with optional garnishes to add texture and freshness.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
