Looking for a hearty and nutritious meal? This black bean soup recipe is just what you need! Packed with protein and flavor, it’s perfect for any day of the week. With simple ingredients and easy preparation, this dish will warm you up and satisfy your taste buds. Serve it with some crusty bread or over rice for a complete meal that everyone will love.
Ingredients
– 2 cups black beans (cooked or canned)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 1 tsp cumin
– 1 tsp chili powder
– 4 cups vegetable broth
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro (for garnish)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) of black bean soup contains approximately:
– Calories: 180
– Protein: 10g
– Carbohydrates: 30g
– Fiber: 8g
– Fat: 3g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent.
3. Stir in minced garlic and chopped bell pepper, cooking for another 2 minutes.
4. Add cooked black beans to the pot.
5. Sprinkle in cumin and chili powder, mixing well.
6. Pour in vegetable broth and bring the mixture to a boil.
7. Reduce heat and let simmer for 20 minutes.
8. Use an immersion blender to puree the soup to your desired consistency.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute black beans with kidney beans or pinto beans if preferred. Additionally, vegetable broth can be replaced with chicken broth for a non-vegetarian option. For a spicier kick, add jalapeños or cayenne pepper.
Serving and Pairings
This black bean soup pairs wonderfully with crusty bread, cornbread, or a fresh salad. You can also serve it over rice or quinoa for a more filling meal. Top with avocado slices or sour cream for added creaminess.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat. This soup also freezes well; just ensure it’s cooled completely before transferring to a freezer-safe container.
Cooking Mistakes
– Don’t skip soaking the beans if using dried ones; it reduces cooking time.
– Avoid over-blending the soup; a bit of texture adds to the experience.
– Don’t forget to season as you go; it enhances the overall flavor.
– Use low-sodium broth if you’re watching your salt intake.
– Make sure to adjust spices according to your taste preferences.
Helpful Tips
– For a creamier texture, add a splash of coconut milk.
– Adding a squeeze of lime juice right before serving brightens the flavors.
– Experiment with spices like smoked paprika for a different flavor profile.
– Garnish with diced avocados for a fresh touch.
FAQs
Can I use canned black beans instead of dried?
Yes, canned black beans are a great time-saver. Just rinse them before adding to the soup to reduce sodium content.
How can I make this soup spicier?
You can add diced jalapeños or a teaspoon of cayenne pepper to the pot during cooking for extra heat.
Can I make this soup vegan?
Absolutely! This recipe is naturally vegan if you use vegetable broth and omit any dairy toppings.
How long does black bean soup last in the fridge?
This soup can last in the refrigerator for up to 4 days when stored in an airtight container.
Can I freeze black bean soup?
Yes, black bean soup freezes well! Ensure it cools completely before freezing in a safe container for up to 3 months.
Conclusion
This black bean soup recipe is not only easy to prepare but also packed with flavor and nutrition. Whether you’re serving it for lunch or dinner, it’s a versatile dish that can please a crowd. Enjoy the warmth and comfort it brings to your table!
Black Bean Soup Recipe
Ingredients
- 2 cups black beans cooked or canned
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and chopped bell pepper, cooking for another 2 minutes.
- Add cooked black beans to the pot.
- Sprinkle in cumin and chili powder, mixing well.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce heat and let simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
