Description
This Easy Black Bean Soup is a hearty and flavorful dish perfect for a quick and satisfying meal. Made with garlic, red onion, black beans, chicken broth, cilantro, lime, and chili powder, this soup offers a balanced blend of smoky, tangy, and fresh flavors. Easy to prepare on the stovetop and customizable with your favorite toppings like sour cream, avocado, jalapeño, and tortilla chips, it’s a comforting and nutritious option that can be made creamy by blending half for added texture.
Ingredients
Scale
Main Ingredients
- 5 cloves garlic, smashed
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 3 cans black beans (with liquid)
- 1 quart chicken broth
- 1 bunch cilantro (about 8 stems for soup, additional for garnish)
- Juice of 2 limes
- 1 tablespoon chili powder (adjust to taste)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings
- Sour cream
- Chopped avocado
- Sliced jalapeño
- Pico de gallo
- Tortilla chips
Instructions
- Prepare aromatics: In a dutch oven or large stockpot, heat 1 tablespoon of extra-virgin olive oil over medium-high heat. Add 5 smashed garlic cloves and 1 chopped red onion. Sauté until the onion and garlic begin to soften and become fragrant, approximately 3-4 minutes.
- Add beans and broth: Add all 3 cans of black beans including their liquid into the pot along with 1 quart of chicken broth. Stir to combine.
- Season the soup: Add about 8 stems of cilantro, the juice of 2 limes, 1 tablespoon of chili powder, and a generous pinch of kosher salt and freshly ground black pepper. Stir well.
- Bring to a boil and simmer: Turn the heat up to high to bring the soup to a boil. Once boiling, reduce heat to low-medium and let it simmer gently for 20 to 30 minutes. Cook until the beans start to soften and break down, and the soup thickens to your preferred consistency.
- Optional blending for creaminess: For a creamier texture, carefully transfer half of the soup to a blender and puree until chunky smooth. Return the blended portion to the pot and stir to combine.
- Serve and garnish: Ladle the soup into bowls and add desired toppings such as sour cream, chopped avocado, sliced jalapeño, pico de gallo, and tortilla chips for added flavor and texture.
Notes
- Adjust chili powder amounts according to your spice preference for a milder or spicier soup.
- For vegetarian or vegan options, substitute chicken broth with vegetable broth.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- The blending step is optional but adds a richer, creamier texture to the soup.
- Adding fresh lime juice brightens the flavor and balances the richness of the beans.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
