How to make Black Bean Soup
If you haven’t tasted black bean soup this recipe is for you! Black beans are considered a protein powerhouse. A one-cup serving boasts 15 grams of protein and 15 grams of fiber. The soluble fiber in black beans has been linked to lowering LDL (bad) cholesterol. Protein plays an essential role in building and repairing muscles and bones. Studies have also shown that this antioxidant-rich legume can help combat inflammation, obesity, diabetes, and heart disease. Whether you are a vegan or a carnivore, black beans are a nutritious staple to always keep stocked in your pantry. This soup recipe is one we have on rotation all year long. It’s easy to prepare and quick to serve. Enjoy this heart-healthy, appetite filling, and energizing meal.
6-8 (cup) servings
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 sweet red pepper, chopped
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon fresh lime juice
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 32 fl oz vegetable broth
- 3 (15 oz) cans black beans, drained
- sour cream, dairy-free optional, garnish
- green onion, chopped, garnish
- cheddar cheese, dairy-free optional, grated, garnish
- tortilla strips, to taste
- Heat olive oil in a medium pot on low-medium heat.
- Add onion and garlic, sauté for 5 minutes. Season with chili powder, lime juice, turmeric, salt, and pepper.
- Pour in vegetable broth and simmer on high for 10 minutes.
- Add black beans to the pot. Bring the soup to a boil. Reduce heat to a low-medium simmer for 15 minutes. Stir occasionally.
- Remove the pot from the burner and blend the soup with an immersion blender or food processor to desired consistency.
- Ladle soup into bowls and garnish with sour cream, green onion, fresh grated cheese, and tortilla strips.