Zesty Black Bean Soup (A Cozy, Nourishing Weeknight Meal)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
- 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
- Fresh cilantro
- diced red onion
- sliced avocado
- sour cream
- lime wedges
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrot, and celery. Cook 8 minutes, stirring occasionally, until softened.
- Stir in garlic, cumin, oregano, coriander, and salt. Cook 1 minute until fragrant.
- Add black beans and broth. Bring to a gentle boil.
- Reduce heat, cover, and simmer 15 minutes.
- Blend partially with an immersion blender, leaving some texture.
- Stir in lime juice and adjust seasoning.
- 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.
Find it online: https://margaretmatheny.com/zesty-black-bean-soup/
