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Zesty Black Bean Soup (A Cozy, Nourishing Weeknight Meal)

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Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, diced
  • 1 large carrot, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cans (15-ounce each) black beans, drained and rinsed
  • 3 cups chicken broth (or vegetable broth)
  • 1-2 tablespoons fresh lime juice
Optional Toppings
  • Fresh cilantro
  • diced red onion
  • sliced avocado
  • sour cream
  • lime wedges

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion, carrot, and celery. Cook 8 minutes, stirring occasionally, until softened.
  3. Stir in garlic, cumin, oregano, coriander, and salt. Cook 1 minute until fragrant.
  4. Add black beans and broth. Bring to a gentle boil.
  5. Reduce heat, cover, and simmer 15 minutes.
  6. Blend partially with an immersion blender, leaving some texture.
  7. Stir in lime juice and adjust seasoning.
  8. Serve warm with desired toppings.

Notes

  • Use vegetable broth for a vegetarian version.
  • Add chili powder or jalapeño for extra heat.
  • Reheat with additional broth if needed.
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