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Black Bean Soup

Black Bean Soup

A comforting and hearty Black Bean Soup that is simple to make and packed with flavor. This recipe is budget-friendly, nutritious, and can be customized to suit your taste preferences.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 cans (15 oz each) Black Beans, rinsed and drained (or 1 lb dried/soaked)
  • 2 tablespoons Olive Oil, extra virgin preferred
  • 1 large Yellow Onion, finely diced
  • 1 medium Bell Pepper, diced (red or green)
  • 2 medium Carrots, finely chopped
  • 4 cloves Garlic, minced or pressed
  • 4 cups Vegetable Broth, low sodium
  • 2 teaspoons Ground Cumi
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 2 tablespoons Lime Juice, freshly squeezed
  • Salt and Pepper, to taste

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and carrots. Sauté for 8-10 minutes until soft.
  2. Add minced garlic, cumin, smoked paprika, and oregano. Stir for 1 minute until fragrant.
  3. Pour in the black beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes.
  4. Mash about one-third of the beans in the pot or blend a portion and return to the pot for a creamy texture.
  5. Stir in lime juice and season with salt and pepper. Let sit for 5 minutes before serving.

Notes

Rinse canned beans thoroughly to avoid excess salt. Use fresh spices for better flavor. Consider making your own broth for added depth.