Description
This easy black bean soup is a hearty and flavorful meal perfect for a quick weeknight dinner. Made with fire-roasted tomatoes, black beans, and a blend of spices, it offers a smoky, comforting taste with a creamy texture achieved by blending part of the soup. Topped with fresh cilantro, sour cream, or avocado, this soup is both nutritious and satisfying.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes (with juices)
- 3 (14 ounce) cans black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies (with juices)
- 1/2 red bell pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt and pepper to taste
Optional Toppings
- Chopped cilantro
- Sour cream
- Tortilla strips
- Avocado slices
Instructions
- Sauté the aromatics: Heat the olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, allowing it to soften and develop a light brown color for extra flavor.
- Add garlic and other ingredients: Stir in the minced garlic. Then add the chicken or vegetable broth, fire-roasted diced tomatoes with their juices, drained and rinsed black beans, diced green chilies with juices, chopped red bell pepper, chili powder, smoked paprika, and ground cumin. Mix well.
- Simmer the soup: Increase heat to high and bring the mixture to a boil. Once boiling, cover the pot with the lid slightly ajar and reduce heat to simmer. Let the soup cook gently for 8-10 minutes to meld the flavors.
- Blend the soup: Using an immersion blender directly in the pot or transferring portions to a regular blender (allow cooling if needed), blend most of the soup to create a creamy texture while leaving some chunks for heartiness.
- Finish and season: Stir in the lime juice. Taste the soup and season with salt and pepper as desired, adding enough salt to enhance the flavor.
- Serve: Ladle the soup into bowls and serve hot with optional toppings such as chopped cilantro, sour cream, tortilla strips, or avocado slices.
Notes
- For a vegan version, use vegetable broth and skip sour cream topping or use a dairy-free alternative.
- Adjust the chili powder and green chilies to control the heat level of the soup.
- To make the soup thicker, blend more or all of the soup; for a chunkier texture, blend less.
- Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
- Serve with warm tortillas or crusty bread for a complete meal.
