This black bean soup recipe is a thick black bean soup from canned beans. It is not chili or a blended vegetable soup.
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Black Bean Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Black Bean Soup. From Olivia.
Ingredients
Scale
- 2 tablespoons oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves
- 1 tablespoon cumin
- 1 teaspoon oregano
- 3 cans (15 ounces / 425g each) black beans, drained
- 3 cups (720ml) chicken or vegetable broth
- 1 teaspoon salt
- 1 tablespoon lime juice
Instructions
- Cook the onion and pepper in the oil until soft. Add garlic, cumin, and oregano for 30 seconds.
- Add the beans, broth, and salt. Simmer 20 minutes.
- Mash a cup of beans in the pot, or blend one cup and stir it back.
- Stir in the lime juice and adjust the salt.
Notes
Mash a cup of the beans against the pot so the soup thickens without flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Canned beans
Rinse them. The can liquid is salty and thick in the wrong way.
Cumin
A full tablespoon. A pinch disappears.
Lime
Acid at the end. Lime cooked for 20 minutes tastes flat.
Blend
A partial mash keeps it spoonable, not a puree.
Nutrition (estimated)
About 280 calories per serving. Estimate only, not a lab test.
FAQ
Dried beans?
Soak and cook them first, then use 5 cups of cooked beans and the same broth.
Too thick?
Add broth. It tightens as it sits.
Toppings?
Radish, cilantro, and a spoon of sour cream.
Vegetarian?
Use vegetable broth. The rest of the pot already is.