Black bean soup is one of my favorite soups to make when in a pinch. On days when I want something soupy but don’t want to spend too much time cooking, this is the perfect solution. There aren’t too many complicated ingredients but the flavors marry beautifully. It’s like an uncomplicated chili!
The soup has smokey notes from the spices, it’s hearty and the texture can be customized to however you prefer.
Black Bean Soup
2 tbsp. extra-virgin olive oil
½ medium onion, finely chopped
3 cloves garlic, minced
1 cup fire roasted tomatoes
kosher salt
2 tsps. chili powder
2 tsps. cumin
2 (15-oz.) cans black beans, with liquid
4 cups chicken or vegetable broth
1 bay leaf
IN a pot, add olive oil and let it get hot. Add chopped onions and cook for 5 minutes until translucent and fragrant. Add garlic cloves, fire roasted tomato, spices, black beans, vegetable broth, and bay leaf. Bring to a boil and simmer for 20 minutes until flavors have melded.
WIth an immersion blender, pulse until parts of the black beans are pureed but the soup is still chunky. Ladle into bowls and top with sour cream, cilantro, a squeeze of lime, chopped onions and radish.
Watch the video below for full tutorial:
Black Bean Soup : from 3:00 - 6:42 mark
The magic is in the garnishes here. The soup is delicious as is, but adding the toppings takes it to another level. I love adding sliced radishes for a crunch, some creamy avocados, and of course a squeeze of lime and cilantro for that tang.
