Description
This easy black bean soup recipe is a comforting, flavorful, and nutritious dish perfect for any day. Combining hearty black beans with aromatic garlic, onions, fresh cilantro, and a hint of lime and chili powder, this soup is both satisfying and easy to prepare. Topped with creamy sour cream, avocado, jalapeno slices, pico de gallo, and crunchy tortilla chips, it offers multiple textures and vibrant flavors in every spoonful.
Ingredients
Scale
Soup Ingredients
- 5 cloves garlic, smashed
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 3 cans black beans (with liquid)
- 1 quart chicken broth
- 1 bunch cilantro (about 8 stems for soup)
- Juice of 2 limes
- 1 tablespoon chili powder (adjust to taste)
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Sour cream
- Chopped avocado
- Sliced jalapeno
- Pico de gallo
- Tortilla chips
Instructions
- Sauté aromatics: In a dutch oven or stock pot, heat the olive oil over medium-high heat. Add the smashed garlic cloves and chopped red onion. Cook just until the garlic and onion start to soften and become fragrant, about 3-5 minutes.
- Add beans and broth: Pour in all three cans of black beans along with their liquid, and add the chicken broth to the pot. Stir to combine.
- Season and bring to boil: Add about 8 stems of cilantro, juice from both limes, chili powder, and a generous pinch of kosher salt and freshly ground black pepper. Increase the heat to high and bring the soup to a boil.
- Simmer the soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 20 to 30 minutes. Stir occasionally until some beans begin to break down and the soup thickens to your preferred consistency.
- Blend for creamier texture (optional): For a richer, chunkier puree texture, carefully transfer about half of the soup to a blender. Blend until smooth but still slightly chunky. Return the blended soup to the pot and stir to combine.
- Serve and garnish: Ladle soup into bowls and top with your choice of sour cream, chopped avocado, sliced jalapenos, pico de gallo, and crunchy tortilla chips for added texture and flavor.
Notes
- You can adjust the chili powder amount based on your preferred spice level.
- Using canned black beans with liquid helps maintain soup consistency; drain slightly if too thick.
- For a vegan version, substitute chicken broth with vegetable broth and omit sour cream topping or replace with a dairy-free alternative.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
- Blending part of the soup is optional but recommended for a luxurious texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
