Rich black bean soup with warming spices, ready in 55 minutes. Vegetarian, vegan, and gluten-free comfort food.
# What You Need:
→ Beans & Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 2 (15-ounce) cans black beans, drained and rinsed
07 - 1 (14-ounce) can diced tomatoes
08 - 4 cups vegetable broth
→ Spices & Seasoning
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Pinch of cayenne pepper, optional
→ Garnishes
17 - Chopped fresh cilantro, optional
18 - Sour cream or vegan yogurt, optional
19 - Sliced avocado, optional
20 - Lime wedges, optional
21 - Diced red onion, optional
# Step-by-Step Guide:
01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, salt, black pepper, and cayenne pepper if using. Cook for 1 minute to release aromatic oils.
04 - Add black beans, diced tomatoes with their juices, and vegetable broth. Stir thoroughly to combine all components.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Use an immersion blender to partially blend the soup for a creamy texture while leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, process until smooth, and return to the pot.
07 - Taste and adjust salt, pepper, and spices as needed.
08 - Ladle into bowls and top with cilantro, sour cream, avocado, lime wedges, or red onion as desired.
