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Easy Black Bean Soup

Easy Black Bean Soup
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This easy black bean soup is a humble, comforting, and plant-forward dish that feels like a quiet hug on a stressful day. Perfect for busy weeknights, it relies on pantry staples like canned black beans and aromatic vegetables to create a velvety, hearty bowl of goodness. Naturally vegan and gluten-free, this soup is simple to prepare yet packed with deep, savory flavors from cumin, garlic, and fresh lime. It is an ideal meal for batch cooking, as it tastes even better the next day after the spices have melded.

Ingredients

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1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 red bell pepper, chopped
4 cloves garlic, minced
60 oz black beans, rinsed and drained
32 oz vegetable broth
1 tablespoon ground cumin
0.5 teaspoon dried oregano
1 bay leaf
Kosher salt and black pepper to taste
1 tablespoon fresh lime juice
0.25 cup fresh cilantro, chopped

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrot, celery, and red bell pepper to the pot and sauté until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the drained black beans, vegetable broth, cumin, oregano, and the bay leaf.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to blend about one-third of the soup until smooth.
Stir in the fresh lime juice and season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Notes

This soup is excellent for meal prep and tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for a quick grab-and-go meal.

Nutrition

Find it online: https://paulakitchen.com/easy-black-bean-soup/