Rich Creamy Black Bean Soup

A rich and creamy black bean soup infused with warming spices, perfect for a comforting meal on a chilly day. This Latin American classic is not only easy to prepare but is also naturally vegetarian, gluten-free, and can easily be made vegan by choosing plant-based garnishes.

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By sautéing fresh aromatics like carrots and celery before adding the spices and beans, you build a complex flavor base that tastes like it has been simmering for hours. It is a hearty dish that brings warmth to any table.

Ingredients

• Beans & Vegetables
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 (15-ounce) cans black beans, drained and rinsed (or 3 cups cooked black beans)
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• Spices & Seasoning
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (optional)
• Garnishes (optional)
• Chopped fresh cilantro, sour cream or vegan yogurt, sliced avocado, lime wedges, diced red onion

Instructions

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.

Step 2: Add Garlic

Add the garlic and cook for 1 minute until fragrant.

Step 3: Toast Spices

Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, pepper, and cayenne (if using). Cook for 1 minute to toast the spices and release their aroma.

Step 4: Combine Liquids

Add black beans, diced tomatoes (with juices), and vegetable broth. Stir well to combine.

Step 5: Simmer

Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.

Step 6: Blend

Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans and vegetables whole for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

Step 7: Season

Taste and adjust the salt and pepper as needed.

Step 8: Serve

Serve hot, garnished with your choice of cilantro, sour cream, avocado, lime, or red onion.

Zusatztipps für die Zubereitung

Using an immersion blender is the easiest way to reach your desired consistency. Be careful not to over-process if you enjoy having chunks of carrots and whole beans in every spoonful.

Varianten und Anpassungen

For extra richness, stir in a splash of coconut milk or a dollop of sour cream before serving. If you prefer more heat, add a chopped jalapeño with the vegetables during the initial sauté.

Serviervorschläge

This soup pairs beautifully with warm tortilla chips or a side of crusty bread. A squeeze of fresh lime juice just before eating is highly recommended to brighten the smoky spices.

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Whether you need a quick weekday dinner or a healthy meal to store in the freezer, this creamy black bean soup is a reliable and delicious choice that the whole family will enjoy.

Recipe FAQs

→ Can I use dried black beans instead of canned?

Yes, you can use 1 cup of dried black beans. Soak them overnight, then cook until tender (about 1-2 hours) before adding to the soup. This will extend the total preparation time.

→ How do I make this soup spicier?

Add a chopped jalapeño or serrano pepper when sautéing the vegetables, increase the cayenne pepper, or stir in hot sauce to taste. You can also top with sliced fresh chilies when serving.

→ Can I freeze black bean soup?

Absolutely. This soup freezes beautifully for up to 2 months. Let it cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth if needed.

→ What can I serve with this soup?

Serve with crusty bread, cornbread, tortilla chips, or over rice. A simple side salad or quesadillas also pair wonderfully with this hearty soup.

→ How can I make the soup creamier?

Blend more of the soup for a smoother consistency, or stir in coconut milk, heavy cream, or cashew cream before serving. A dollop of sour cream or Greek yogurt also adds richness.

→ Can I make this in a slow cooker?

Yes. Sauté the vegetables and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Blend partially before serving.