This Black Bean Soup is a warm and hearty dish packed with flavors of cumin, coriander, and oregano, along with a kick from jalapeños. Perfect for a cozy night in, this soup is easy to make and can be adjusted to your preferred consistency. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt for an extra creamy touch.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 carrot, diced
- 1 stalk of celery, diced
- 1 jalapeño, roughly chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cans (540ml/19oz) black beans, drained and rinsed
- 5 cups chicken broth (or vegetable broth for a vegetarian version)
- ½ cup chopped fresh cilantro
- Sour cream or Greek yogurt, for garnish
Instructions
- Cook the Vegetables:
- Heat a heavy-bottomed pot over medium heat. Add the vegetable oil, then add the diced onion, carrot, celery, and chopped jalapeño. Cook for about 6-8 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic and Spices:
- Stir in the minced garlic and cook for an additional minute. Then add the cumin, coriander, oregano, salt, and pepper. Cook for about 30 seconds until fragrant.
- Add Beans and Broth:
- Add the drained black beans and chicken broth. Stir well and bring the mixture to a simmer. Cook for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Blend the Soup:
- Use an immersion blender to partially or fully blend the soup, depending on your desired texture. Alternatively, blend the soup in batches in a blender, leaving the lid vented and covered with a towel to allow steam to escape.
- Adjust Seasoning and Serve:
- Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in the chopped cilantro and serve hot, garnished with a dollop of sour cream or Greek yogurt.
Tips and Tricks
- Control the Heat: For a spicier soup, leave the seeds in the jalapeño or add a second jalapeño.
- Thicker Soup: If you prefer a thicker soup, reduce the broth by 1 cup or blend more of the beans.
- Storage: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove.
FAQ
Can I make this soup vegetarian?
Yes! Substitute the chicken broth with vegetable broth for a vegetarian version.
Can I add other vegetables?
Absolutely. Bell peppers or tomatoes make a great addition to this soup.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw and reheat before serving.
This Black Bean Soup is a simple, flavorful, and nourishing meal that’s perfect for chilly nights. If you make it, tag me on Pinterest or Instagram—I’d love to see your creation! For more cozy soups, check out my other recipes here.
PrintBlack Bean Soup
Ingredients
Instructions
1. Place a heavy bottomed pot over medium heat. Add the oil, onion, carrot, celery and jalapenos. Cook for about 6-8 minutes or until the vegetables have softened slightly. Add the garlic and cook for another minute. Stir in the cumin,coriander, oregano, salt and pepper. Cook for another 30 seconds.
2. Add the black beans and chicken broth. Bring the soup to a simmer and cook for 20-25 minutes until the vegetables are tender.
3. Use an immersion blender or add the soup in batches to a blender (with the vent open and a towel placed over it) to puree the soup until it reaches your desired consistency. Taste for seasoning and add more salt and pepper as needed.
4. Stir in the cilantro and serve with a dollop of sour cream
I was skeptical. I have had black bean soups before and did not enjoy them. Made this for my vegetarian daughter and I can’t stop eating it. On your Instagram post you add lime juice which I don’t see here. I added it and it is a great addition!