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Smoky Black Bean Soup with Lime and Cilantro

Smoky Black Bean Soup with Lime and Cilantro

This black bean soup is thick, smoky and deeply savory, made from pantry staples in about forty minutes. Onions, carrots, peppers and garlic are softened with cumin and smoked paprika, then simmered with canned black beans and broth. Part of the soup is blended for body, and the rest is left chunky, so every bowl has both creaminess and texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 medium carrots diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and minced, optional
  • 2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 3 cans (15 oz each) black beans rinsed and drained
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp salt plus more to taste
  • 2 tbsp lime juice
  • toppings cilantro, sliced avocado, plain yogurt or sour cream, tortilla strips, lime wedges

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, carrots and bell pepper with a pinch of salt and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, jalapeño, cumin, smoked paprika and oregano and stir for 1 minute until fragrant.
  3. Add the beans, broth, tomatoes and salt. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
  4. Ladle about half the soup into a blender and blend until smooth (vent the lid and cover with a towel), or use an immersion blender directly in the pot for a few pulses. Return to the pot.
  5. Simmer 5 more minutes to thicken. Stir in the lime juice and adjust the salt.
  6. Serve hot with your choice of toppings.

Notes

  • Blend more or less of the soup depending on how thick you like it.
  • A teaspoon of chopped chipotle in adobo adds extra smoke and heat.