Ingredients (6 servings)
- 4 (15-ounce) cans black beans, low-sodium preferred
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, diced (~2 cups)
- 2 celery ribs, diced (~1 1/2 cups)
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped
- 5-6 cloves garlic, minced
- 1 1/2 Tbsp cumin
- 1 1/2 Tbsp chili powder
- 1 1/2 tsp smoked paprika
- 1 Tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1 1/2 tsp vegetable bouillon
- 4 cups vegetable stock
- Kosher salt, to taste
- 3/4 cup cilantro, finely chopped
- 1 lime, juiced
Sauté the Aromatics and Simmer the Soup
Take one can of black beans, with its liquid, and mash the beans in a bowl with a fork until they form a chunky paste. Set this aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, celery, bell pepper, and jalapeño with a pinch of salt. Sauté for ~6-7 minutes, until the vegetables soften.
Add the minced garlic, cumin, chili powder, smoked paprika, dried oregano, red pepper flakes, and vegetable bouillon. Stir everything together and cook for another 2 minutes until the spices are fragrant.
Pour in the remaining 3 cans of undrained black beans, the mashed bean paste, and the vegetable stock. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
Stir in the chopped cilantro and the lime juice. Taste the soup and add salt as needed before serving.
30-Minute Canned Black Bean Soup
Ingredients
Ingredients (6 servings)
- 4 cans black beans 15-ounce, low-sodium preferred
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion ~2 cups, diced
- 2 celery ribs ~1 1/2 cups, diced
- 1 red bell pepper diced
- 1 jalapeño finely chopped
- 5-6 cloves garlic minced
- 1 1/2 Tbsp cumin
- 1 1/2 Tbsp chili powder
- 1 1/2 tsp smoked paprika
- 1 Tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1 1/2 tsp vegetable bouillon
- 4 cups vegetable stock
- Kosher salt to taste
- 3/4 cup cilantro finely chopped
- 1 lime juiced
Instructions
- Mash one can of black beans with liquid into a chunky paste.
- Heat olive oil in large pot over medium-high heat.
- Add onion, celery, bell pepper, jalapeño and pinch of salt; sauté 6-7 minutes until soft.
- Add garlic, cumin, chili powder, paprika, oregano, red pepper flakes, and bouillon; cook 2 minutes.
- Add remaining beans with liquid, mashed beans, and stock; bring to boil.
- Reduce heat and simmer 20 minutes.
- Stir in cilantro and lime juice, season with salt to taste.
