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Chef Aj's Black Bean Soup

This hearty and nutritious black bean soup is both flavorful and satisfying. Made from simple, wholesome ingredients, it provides a delicious meal option that can be enjoyed any time. Perfectly seasoned and easy to prepare, this soup is a great dish for gatherings or a cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 180 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Can opener
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Blender (optional) for a smoother texture

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper bell pepper, diced any color
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 4 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper
  • 1 juice of lime
  • to taste fresh cilantro, chopped for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it begins to soften.
  • Add the minced garlic, bell pepper, carrots, and celery, and continue to cook for another 5-6 minutes until the vegetables are tender.
  • Stir in the vegetable broth, black beans, diced tomatoes, cumin, oregano, chili powder, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat and let it simmer for about 20 to 25 minutes.
  • If you prefer a smoother soup, carefully transfer half of the soup to a blender and purée it before returning it to the pot. If you enjoy a chunkier texture, you can skip this step.
  • Add the lime juice to the soup and stir to combine. Adjust the seasoning with more salt and pepper if needed.
  • Serve the soup hot, garnished with fresh cilantro.

Notes

You can customize the soup by adding other vegetables like zucchini or corn.
Serve with whole grain bread or over cooked rice for a heartier meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.