Ingredients
– 1 tablespoon olive oil
– 1 large yellow onion, chopped
– 1 large carrot, chopped
– 1 celery rib, chopped
– 1 red bell pepper, stemmed, 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 cilantro
Instructions
1-In a large pot: heat 1 tablespoon olive oil over medium-high heat.
2-Add 1 large chopped yellow onion, 1 large chopped carrot, 1 chopped celery rib, and 1 chopped red bell pepper; cook until the vegetables are tender, about 5 minutes, stirring occasionally.
3-Add 4 cloves minced garlic and cook for 2 more minutes.
4-Stir in 60 oz (4 cans) rinsed and drained black beans, 32 oz vegetable broth, 1 tablespoon ground cumin, ½ teaspoon dried oregano, 1 bay leaf, kosher salt, and black pepper to taste.
5-Reduce heat to low and simmer for 25 minutes.
6-Remove the bay leaf. To thicken the soup, puree part of it using an immersion blender or by transferring some to a regular blender, then return it to the pot.
7-Stir in 1 tablespoon fresh lime juice and ¼ cup chopped cilantro. Serve warm with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Using canned black beans saves time and simplifies preparation.
🥣 Purée part of the soup for a creamy texture while leaving some beans whole for added bite.
🥑 Popular toppings include avocado, shredded cheese, Greek yogurt or sour cream, and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and blending
Nutrition
- Calories: 428 kcal
- Sugar: 3 g
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 26 g
- Protein: 26 g