A satisfying, healthful, and comforting soup, this black bean soup has it all! This savoury one-pot soup has a base of basic mirepoix and veggie broth that is coupled with plenty of black beans and aromatic spices like oregano and cumin. The consistency may be changed to suit your preferences, but it has the ideal balance of creamy and chunky.
2 tablespoons avocado oil
1 medium yellow onion, diced
2 cloves garlic, finely chopped
2 celery stalks, diced
1 carrot, peeled and sliced
1 small jalapeño, seeded and diced
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon oregano
4 (15-ounce) can of black beans, rinsed and drained
4 cups vegetable broth or water
salt and pepper (to taste)
fresh cilantro, finely chopped
tortilla strips
sour cream
avocado, sliced
lime juice, freshly squeezed
INSTRUCTIONS
Heat oil in a 4-quart Dutch oven or large pot over medium heat until the hot oil starts to sizzle, about 1 minute. Add onion, garlic, celery, carrot, and jalapeño and sauté until tender, about 3-4 minutes. Stir in cumin, paprika, and oregano.
Add black beans and vegetable broth. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until the beans are tender, about 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Use an immersion blender and puree half of the soup until smooth. You can also transfer the soup to a food processor or upright blender to puree.
Serve with your favourite Mexican-style toppings like cilantro, tortilla strips, sour cream, avocado, and lime juice, if desired.
NOTES
How to store: Let the soup cool completely before transferring to an airtight container and refrigerating it for up to 5 days.
How to reheat: Reheat leftover black bean soup on the stovetop over medium-low heat for 10-15 minutes, stirring frequently until the soup reaches the desired temperature.
