Easy Black Bean Soup 2 Recipe

I just made this black bean soup and honestly its like a flavor explosion where the garlic, cumin, and lime all mix together in a way that makes a super comforting meal, and I couldnt believe how every ingredient just flowed perfectly into one awesome bowl.

I love this easy black bean soup. I use olive oil, diced onions, minced garlic, black beans, and diced tomatoes with green chilies for a hearty flavor.

I think the vegetable broth, water, cumin, and chili powder add nutrition and hearty flavor. My lime juice and bay leaf finish it perfect.

Ingredients

• Olive oil provides healthy fats and creates a flavorful base for sautying ingredients.
• Yellow onion brings natural sweetness and fiber when it’s cooked until soft.
• Garlic adds a zesty aroma and offers immune benefits while supporting heart health.
• Black beans are packed with protein, fiber and essential nutrients that make the soup filling.
• Diced tomatoes with green chilies bring tangy acidity and a mild heat bursting flavor.
• Vegetable broth enhances richness and helps meld all the flavors into a hearty base.
• Lime juice adds a fresh sour brightness to balance the hearty and spicy mix.
• Cumin is an earthy spice that deepens flavor and provides a warm slightly bitter note.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes with green chilies
• 2 cups vegetable broth
• 1 cup water
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• Optional: chopped cilantro for garnish

How to Make this

1. Heat 1 tbsp of olive oil in a big pot over medium heat, then add the diced yellow onion and cook for about 5 minutes until it gets soft and a little bit golden

2. Toss in the 3 minced garlic cloves and stir for about 1 minute until you can smell the garlic, it’ll get fragrant real quick

3. Pour in the 2 cans of drained black beans, plus in the 1
4.5 oz can of diced tomatoes with green chilies so the flavor all mixes together

4. Add 2 cups of vegetable broth and 1 cup water to the pot, stirring everything together

5. Sprinkle in 1 tsp of ground cumin, 1/2 tsp of chili powder, a bay leaf, and season with salt and pepper to taste

6. Bring the mixture to a simmer, then lower the heat and let it cook for around 15 minutes so all the flavors meld nice

7. Remove the bay leaf once the soup has simmered, then stir in the juice of 1 lime for a burst of freshness

8. If you want a creamier texture, you can use an immersion blender to blend some of the soup, leaving some chunks for texture

9. Serve hot in bowls and if you like, garnish with a little chopped cilantro on top for that extra pop of flavor Enjoy!

Equipment Needed

1. Big pot
2. Measuring spoons
3. Measuring cups
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Can opener
8. Colander
9. Immersion blender (if you want a creamier texture)
10. Serving bowls
11. Citrus juicer or fork (for juicing the lime)

FAQ

• Q: How long does it take to make this soup?
  A: The whole cooking time is around 30 minutes, which makes it a quick and easy meal.
• Q: Can i adjust the spice level?
  A: Yes, you can add more chili powder or even some extra diced green chilies if you want it a bit hotter.
• Q: Is it okay to use chicken broth instead of vegetable broth?
  A: Sure, though using vegetable broth keeps the soup vegetarian. Both options work fine.
• Q: Can i store the leftover soup?
  A: Definitely, just keep it in an airtight container in the fridge for about 3 to 4 days.
• Q: Do i need to cook the onions and garlic first?
  A: Yes, sautéing them in olive oil helps bring out their flavor and adds extra depth to the soup.

Easy Black Bean Soup 2 Recipe Substitutions and Variations

• If you don’t have olive oil, you can use canola or sunflower oil as an alternative.
• If yellow onions aren’t available, try red onions or even shallots for a slightly different flavor.
• You can swap out black beans with pinto or kidney beans if you want a twist in taste.
• Instead of diced tomatoes with green chilies, you can use plain diced tomatoes and add a splash of hot sauce.
• If you don’t have vegetable broth, chicken broth works fine if you don’t need a vegetarian option.

Pro Tips

Here’s a reworked version of the recipe with some pro tips thrown in:

1. First, heat 1 tbsp of olive oil in a big pot over medium heat. Toss in the diced yellow onion and cook it for about 5 minutes until it starts getting soft and a bit golden brown. Pro tip: Make sure not to overcook the onions, they can get mushy if you’re not watching.

2. Next, add in the 3 minced garlic cloves and stir for about 1 minute until you can really smell the garlic. (Tip: watch it closely coz burnt garlic tastes bitter)

3. Now dump in the 2 cans of drained black beans and the can of diced tomatoes with green chilies. Then add 2 cups of vegetable broth and 1 cup of water to the pot. Mix everything so all the flavors start to mingle up.

4. Sprinkle in 1 tsp of ground cumin, 1/2 tsp of chili powder, toss in a bay leaf and season with salt and pepper to your taste. Let the pot come to a simmer then lower the heat and let it all cook for around 15 minutes. Pro tip: For a deeper flavor, try letting the soup simmer a little longer if you got the time.

5. Once it’s done simmering, take out the bay leaf and stir in the juice of 1 lime for that burst of fresh taste. Pro tip: If you like a bit of variety in texture, use an immersion blender on about half the soup so you get a mix of smooth and chunky parts.

6. Finally, serve the soup hot in bowls and if you want, sprinkle some chopped cilantro on top for an extra pop of flavor. Last pro tip: Have a few extra lime wedges on the side so everyone can adjust the tanginess to their liking.

Enjoy your meal and feel free to tweak things as you go along!