Black Bean Soup

Updated: Oct 6

Time: 45 minutes

Serves: 6

1 tablespoon olive oil

1 large yellow onion, chopped

1 large carrot, chopped

1 celery rib, chopped

1 red bell pepper, seeded and chopped

4 cloves garlic, minced

60 oz (4 cans) black beans, rinsed and drained

32 oz vegetable broth

1 tablespoon ground cumin

½ teaspoon dried oregano

1 bay leaf

Kosher salt and black pepper, to taste

1 tablespoon fresh lime juice

¼ cup chopped fresh cilantro

Heat olive oil in a large pot over medium-high heat.

Add onion, carrot, celery, and red bell pepper.

Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add garlic and cook for 2 more minutes until fragrant.

Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper.

Reduce heat to low and simmer for 25 minutes.

For a thicker soup, partially blend some of the soup using an immersion blender, leaving a bit of texture.

Alternatively, transfer 2–3 cups to a blender, purée until smooth, and return it to the pot.

Stir in fresh cilantro and lime juice. Serve warm with your choice of garnishes.

Per serving:

Calories: 428

Carbohydrates: 75 g

Protein: 26 g

Fat: 4 g

Saturated Fat: 1 g

Fiber: 26 g

Sugar: 3 g

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