Soups & Stewscookieandkate4.9
Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
1
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to ⏱️ 15 minutes.
large carrot, peeled and sliced into thin rounds1(15 ounces each) black beans, rinsed and drained4 cans(32 ounces) low-sodium vegetable broth4 cups
2
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about ⏱️ 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about ⏱️ 30 minutes.
3
Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4
Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Nutrition Facts
calories
342 calories
fat Content
6.1 g
fiber Content
21.3 g
sugar Content
4.2 g
sodium Content
1563.1 mg
protein Content
18.7 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
56 g
saturated Fat Content
1 g
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