Dinner · Lunch
Black Bean Soup
Canned black beans simmered with peppers, cumin and garlic, partly blended and topped with sour cream and cilantro.
⏱ 30 min (10 min prep, 20 min cooking)
🍽 Serves 6 · about 1 1/4 cups
budgetquickmake aheadfreezer friendlyleftovers
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Soup
- 2 tbsp Olive oil
- 1 Yellow onion, chopped
- 1 Red bell pepper, chopped
- 1 Jalapeño pepper, seeded and minced
- 4 clove Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 3 can Black beans (canned), drained and rinsed
- 4 cup Vegetable broth, low-sodium
- ½ tsp Table salt
- 2 tbsp Lime juice (bottled)
Toppings
- ½ cup Sour cream
- ½ cup Fresh cilantro, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, immersion blender or potato masher.
- Heat the oil in a large pot over medium heat. Cook the onion, pepper and jalapeño 6 minutes. Add the garlic, cumin and oregano for 30 seconds.
- Add the beans, broth and salt. Simmer 10 minutes.
- Blend about half the soup (or mash it well) so it is thick but still has whole beans. Stir in the lime juice.
- Top each bowl with sour cream and cilantro.
🌡 Safe temperaturesLeftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 5 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze without the toppings for up to 3 months.
↺ LeftoversSpoon thick leftovers into a quesadilla.
🧒 With kidsSet out tortilla chips and shredded cheese as toppings.
Dairy-free swapSkip the sour cream or use a dairy-free one.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.