Black Bean Soup
Check out the details below on how to prepare this mouth-watering Black Bean Soup recipe!
Nutrition Facts
Servings: 4-6 Serving Size: 1
Calories: 267 cal Carbohydrates: 39g Protein: 12g Total Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 850mg Added Sugar: 3g Fiber: 13g
Nutrition Information Disclaimer: The nutrition data provided with each recipe are estimates only, cannot be verified or guaranteed, and should not be used in the treatment of medical conditions.
What You’ll Need
This recipe calls for black beans, celery, carrots, and adobo chipotle peppers to get started.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 celery ribs, diced
1 medium carrot, diced
1 teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
2 (15-ounce) cans black beans, including the liquid in the cans
1 chipotle pepper from a can of chipotles in adobo sauce, chopped, plus 1 tablespoon sauce
1½ cups vegetable broth
1 tablespoon fresh lime juice, plus wedges for serving
Optional toppings: avocado, cilantro, sour cream, and pickled red onions
Directions:
Heat the olive oil in a large pot over medium heat, adding the onion, celery, carrot, salt, and a few grinds of pepper, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
Let cool slightly, then, using an immersion blender, puree half the soup in the pot.
Stir in the lime juice. Season to taste and serve with lime wedges and desired toppings.
Ways to Serve:
Made to serve as a protein and fiber-rich meal, or can be served as a great pairing with most Tex-Mex-inspired main courses. This soup reheats well after freezing and is a great meal-prepping item to have on hand for quick, easy dinners!
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