Black Bean Soup

A smoky, cumin-spiced black bean soup thickened by pureeing part of the pot, with lime and cilantro brightening every bowl. It comes together quickly with canned beans but tastes like it simmered all day.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 6

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 4 (15 oz) cans black beans, rinsed and drained
• 4 cups vegetable or chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 bay leaf
• to taste Juice of 1 lime
• to taste Salt and black pepper, to taste
• to taste Chopped cilantro, sour cream, and diced avocado, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté 5-6 minutes until softened.
2. Stir in garlic, cumin, smoked paprika, and cayenne; cook 1 minute until fragrant.
3. Add the black beans, broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered 25 minutes.
4. Remove the bay leaf. Using an immersion blender, puree about half the soup directly in the pot, leaving the rest chunky for texture (or transfer 2 cups to a blender and return it).
5. Stir in lime juice, then season with salt and pepper to taste.
6. Simmer 5 more minutes to meld flavors.
7. Ladle into bowls and top with cilantro, a dollop of sour cream, and diced avocado.