you're making mealtime meaningful.
Soup doesn’t get enough credit in my opinion. It’s one of the most versatile dishes out there and darn tasty to boot. The perfect option for cleaning out your fridge, but it can equally be a gourmet creation that requires a full day’s work. Lucky for you, the recipe we have for you today is closer to the former. This simple Black Bean Soup takes just over 30 minutes to prepare and makes for the perfect side dish or easy lunch. Packed with protein and oh so rich, it’s a recipe you’ll go back to again and again.
One of the best parts about this recipe is the simple ingredients. While we like to go wild with the toppings, the core recipe can be made with mostly pantry staples with the exception of tomatoes, onions, and garlic (ingredients we often have on hand anyway!). There are a healthy amount of herbs and spices to really kick up the flavor here, but dried will do the trick (except for the cilantro, always go with fresh cilantro).
The cooking process requires little more than sauteing, simmering, and blending. We prefer to keep this soup a little on the chunkier side, but feel free to blend to your desired consistency. I find with kids, it’s often the smoother the better. Top it all off with queso fresco, avocado, and cilantro and dig in to this Latin-inspired meal. Whether it’s the main dish or a side, it’s bound to be the star of the show!
Black Bean Soup
Yield(s): Serves 6-8
35m prep time
you're making mealtime meaningful.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 large roma tomatoes
- 1 ½ teaspoons salt
- 1 ½ teaspoon oregano
- 2 teaspoons thyme
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 3 15oz cans of black beans, drained and rinsed
- 3 cups vegetable broth
- Toppings: avocado, tomatoes, queso fresco, green onions, cilantro, limes, sour cream, plain greek yogurt
Preparation
- In a large pot or dutch oven, heat the olive oil on medium heat. Add onions and cook for 3 minutes, then add the garlic and tomatoes. Cook for 2-3 more minutes until fragrant.
- Add the salt, oregano, thyme, cumin, red pepper flakes, and black pepper. Cook for an additional 3-4 minutes, stirring frequently.
- Add the rinsed black beans and broth to the pot. Stir together then cover for 13-15 minutes. Soup will begin to boil.
- Remove lid. Use an immersion blender to carefully blend soup to desired consistency.
- Continue to cook the soup uncovered for an additional 7-10 minutes until soup has thickened. Add additional broth if soup becomes too thick. Season with salt and pepper to taste.
- Serve hot with toppings of your choice.
Recipe adapted from Isabeleats.com