Looking for a hearty and nutritious meal? This black bean soup recipe is the answer! Perfectly spiced and rich in flavor, this dish is ideal for a cozy night in or a gathering with friends. Plus, it’s easy to customize to your taste, making it a versatile addition to your recipe collection.
Ingredients
– 2 cans black beans (15 oz each), drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 tsp cumin
– 1 tsp chili powder
– 4 cups vegetable broth
– Salt and pepper to taste
– 1 tbsp olive oil
– Fresh cilantro for garnish
– Avocado slices for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) of this black bean soup contains approximately:
– Calories: 180
– Protein: 10g
– Carbohydrates: 30g
– Fiber: 8g
– Fat: 5g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and diced bell pepper; cook for another 3 minutes.
4. Add cumin and chili powder, stirring to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Add the black beans; reduce heat and simmer for 15 minutes.
7. Use a potato masher to mash some of the beans for a creamier texture.
8. Season with salt and pepper to taste.
9. Remove from heat and let sit for 5 minutes.
10. Serve hot, garnished with cilantro and avocado slices.
Alternative Ingredients
Feel free to substitute canned black beans with dried beans; just ensure they are pre-cooked. You can also use chicken broth instead of vegetable broth for a non-vegetarian option.
Serving and Pairings
This black bean soup pairs wonderfully with warm cornbread, a fresh garden salad, or tortilla chips for a delightful crunch.
Storage and Reheating
Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave, adding a bit of broth if it thickens.
Cooking Mistakes
– Don’t skip the spices; they are essential for flavor.
– Avoid using too much salt initially; you can adjust it later.
– Don’t overcook the beans; they should be tender but not mushy.
– Ensure to rinse the beans to reduce sodium content.
– Be careful not to burn the garlic; it can turn bitter.
Helpful Tips
– For extra flavor, add a splash of lime juice before serving.
– Experiment with toppings like sour cream or cheese.
– Make it a meal by adding cooked rice or quinoa.
– Use a slow cooker for an easy, set-it-and-forget-it option.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans, but they will need to be soaked and cooked prior to adding them to the soup. This will take more time but can enhance flavor.
How can I make this soup spicier?
To add heat, incorporate jalapeños or cayenne pepper during cooking. You can also serve it with hot sauce on the side.
Is this soup suitable for meal prep?
Absolutely! This soup keeps well, making it perfect for meal prep. Just store it in individual containers for easy grab-and-go lunches.
What can I serve with black bean soup?
This soup pairs well with cornbread, avocado toast, or a simple green salad for a complete meal.
How long can I store the soup in the fridge?
You can store the soup in the refrigerator for up to 4 days. Just reheat before serving.
Conclusion
This black bean soup recipe is not only delicious but also nutritious and easy to prepare. With its rich flavors and comforting warmth, it’s a perfect dish for any occasion. Enjoy it with your favorite sides and make it a staple in your weekly meal rotation!
Black Bean Soup Recipe
Ingredients
- 2 cans black beans drained and rinsed
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish
- Avocado slices for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and diced bell pepper; cook for another 3 minutes.
- Add cumin and chili powder, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Add the black beans; reduce heat and simmer for 15 minutes.
- Use a potato masher to mash some of the beans for a creamier texture.
- Season with salt and pepper to taste.
- Remove from heat and let sit for 5 minutes.
- Serve hot, garnished with cilantro and avocado slices.