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🫘 Black Bean Soup

A protein and fiber-rich soup that's incredibly economical.
Print Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 35 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans 400 g chacun black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 4 vegetable broth
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional garnish: chopped cilantro, diced avocado, or tortilla strips

Instructions
 

  • Sauté aromatics
    In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Cook for 5 minutes until softened.
  • Add beans and spices
    Stir in the black beans and cumin. Cook for 1–2 minutes to toast the spices slightly.
  • Add broth and simmer
    Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
  • Blend partially
    Using an immersion blender, purée about half of the soup directly in the pot, or transfer half to a blender and return it to the pot. This gives a creamy texture while keeping some chunks.
  • Finish and serve
    Stir in lime juice. Season with salt and pepper. Serve hot with optional garnishes.
  • 📝 Prep tip:
    Purée half the soup for a creamier texture while maintaining some texture.