Easy Black Bean Soup
Easy Black Bean Soup is the BEST budget-friendly dinner, made with black beans simmered with carrots, celery, onion, peppers, and crushed tomatoes, seasoned and topped with lime juice and cilantro, ready in under 45 minutes!
Servings: 6 servings
Calories: 455kcal
Equipment
- 1 medium dutch oven (or soup pot)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion chopped
- 2 large carrots chopped
- 2 medium celery ribs chopped
- 1 medium bell pepper any color, stemmed, seeded, and chopped
- 1 medium jalapeno stemmed, seeded, and diced
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 teaspoon black pepper
- 60 ounces canned black beans (4 cans) drained and rinsed
- 24 ounces crushed tomatoes (1 large can)
- 4 cups low sodium vegetable broth gluten free
- 1 medium lime (juice only)
- 1/4 cup fresh cilantro chopped
Instructions
- In a medium dutch oven, add olive oil, onion, carrots, jalapeno, bell pepper, and celery over medium-high heat. Saute until vegetables are softened, about 5 minutes, stirring often.
- Move the vegetables over to one side and add the garlic, stirring for about 30 seconds. Add the seasoning and stir everything together.
- Pour in the crushed tomatoes, broth, and black beans. Stir until everything is well-combined. Bring the soup to a boil, then reduce to a simmer. Place the lid on the pot and cook for 20-25 minutes, stirring occasionally.
- Using an immersion blender, puree about half of the soup, leaving some big pieces. If you don't have an immersion blender, carefully ladle into a blender in small batches, then pour back into the pot.
- Stir in the lime juice and fresh cilantro. Add any desired toppings and serve.
Notes
*The nutrition for this recipe is a rough estimate. The black beans lose sodium when they are drained and rinsed, which was estimated here.
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container. Reheat in a saucepan on the stove over medium heat.
Freeze for 2-3 months in an airtight container. Defrost in the refrigerator, then reheat in a saucepan over medium heat.
Cooking Tips
- Make sure you're starting with fully-cooked black beans, which is why the recipe calls for canned beans. This soup is not enough to cook dried black beans thoroughly.
- If you don't have an immersion blender, you can work in batches and puree the soup in a regular blender. I would do smaller batches because it will still be really hot!
- If you don't have a hand blender or a regular blender, you can use a spoon to mash some of the beans against the side of the pot.
- Try to cut the vegetables into even sizes, so they all finish cooking around the same time.
Nutrition
Calories: 455kcal | Carbohydrates: 74g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 800mg | Potassium: 1253mg | Fiber: 24g | Sugar: 9g | Vitamin A: 5172IU | Vitamin C: 52mg | Calcium: 190mg | Iron: 7mg
