One-Pot Black Bean Soup

$- 2 cups dried black beans (or 4 cans canned black beans, rinsed and drained) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes with green chilies - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 lime - Fresh cilantro, for garnish - Avocado, diced (for serving) - Sour cream or Greek yogurt (optional, for serving) When you buy fresh ingredients, look for bright colors. For the bell pepper, choose one that feels firm and heavy. The skin should be smooth with no blemishes. Choose onions that are dry and firm. Avoid any with soft spots. Garlic should be plump and firm, with no green sprouts. For carrots and celery, look for crisp and bright stalks. To make the soup even better, try adding a few garnishes. Fresh cilantro adds a nice touch. Diced avocado brings creaminess and flavor. A dollop of sour cream or Greek yogurt can add richness. If you like spice, add a sprinkle of chili flakes. These options let you customize each bowl to your taste. {{ingredient_image_1}} To make your One-Pot Black Bean Soup, begin with the right prep. If you chose dried black beans, soak them overnight. This helps them cook well. If you go for canned beans, just rinse them under cold water. Set them aside for later. Next, chop your vegetables. You need one medium onion, three cloves of garlic, one bell pepper, two carrots, and two celery stalks. Dice them into small pieces. This helps them cook evenly and blend nicely in your soup. Now, let’s sauté the veggies for a tasty base. Heat two tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion and garlic. Stir them for about one minute until fragrant. Then, toss in the diced bell pepper, carrots, and celery. Sauté these for about five to seven minutes. You want them soft but not mushy. This step builds a great flavor foundation for your soup. After the veggies are ready, add your spices. Stir in two teaspoons of ground cumin, one teaspoon of smoked paprika, one teaspoon of chili powder, and some salt and pepper. Cook this for another minute. This will enhance the aroma and taste of your soup. Next, it’s time to add the beans. If you used dried beans, drain them and add them now with four cups of vegetable broth. Bring this mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours. Stir occasionally to keep things mixed well. If you used canned beans, add them with a 14 oz can of diced tomatoes. You will only need 20 to 30 minutes of simmering to heat everything through. If the soup gets too thick, feel free to add a bit more broth or water. This simple method makes a soup full of rich flavors and textures. Enjoy the process! To make your black bean soup shine, use herbs and spices wisely. I like to add fresh cilantro at the end for a bright taste. You can also use bay leaves while cooking. They add depth to the flavor. Ground cumin and smoked paprika bring warmth and richness. If you want a kick, add more chili powder. Don’t be shy to taste as you go. Adjust the amounts to match your taste. Not everyone enjoys the same spice level. If you want it mild, skip extra chili powder. For more heat, use diced jalapeños or hot sauce. You can also add crushed red pepper flakes. Start with a small amount and increase it slowly. This way, you can control how spicy it gets. Remember, you can always add more, but you can't take it out. A large pot works best for this soup. It lets you sauté and simmer without spilling. An immersion blender is a handy tool for creamy soup. It blends part of the soup while keeping some beans whole. If you don’t have one, a regular blender works too. Just be careful when blending hot soup. Lastly, always have a good knife and a cutting board for fast prep. Pro Tips Soak Your Beans: If using dried black beans, soaking them overnight not only reduces cooking time but also helps in digestion. Add Depth of Flavor: Enhance the soup's flavor by adding a dash of soy sauce or tamari along with the spices. Fresh Herbs Boost: For an added freshness, consider incorporating chopped fresh herbs like parsley or oregano along with the cilantro. Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth, or if it’s too thick, gradually add more broth until desired texture is achieved. {{image_2}} You can easily make this soup vegetarian. Just use vegetable broth, as the recipe shows. For a vegan version, skip the sour cream and Greek yogurt. Instead, add avocado for creaminess. Both options keep the soup tasty and hearty. If you want more protein, add meat like chicken or turkey. Cook the meat first, then add the veggies. Ground beef or sausage works well, too. For meatless protein, consider adding lentils or tofu. They blend nicely with the beans for texture. Black beans are the star here, but feel free to experiment. Kidney beans or pinto beans can replace black beans. You can also mix different beans for fun flavors. Using canned beans saves time, but dried beans give a richer taste. Just remember to soak them overnight! You can store leftover soup easily. First, let it cool down. Then, put it in an airtight container. This keeps the soup fresh for later. Leftover One-Pot Black Bean Soup stays good in the fridge for about three to four days. If you want to keep it longer, freezing is a great option. Reheating the soup is simple. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on low to medium heat. Stir often to avoid sticking. If you’re using a microwave, put the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This ensures even heating. Always check that it's hot all the way through before serving. Enjoy your warm bowl of soup! Yes, you can use canned beans. If you choose canned black beans, use four cans. Rinse and drain them before adding to your soup. This saves time and makes your soup ready in about 30 minutes. You can substitute water for vegetable broth. If you want more flavor, use chicken broth or beef broth. You can also make your own broth with herbs and spices. This gives your soup a nice taste. Your black bean soup can last for about 4 to 5 days in the fridge. Store it in an airtight container. Always let it cool before putting it in the fridge. This helps keep it fresh. Yes, you can freeze black bean soup. It stays good for about 3 months in the freezer. Make sure to cool the soup completely first. Store it in a freezer-safe container to avoid freezer burn. Top your soup with diced avocado for creaminess. Fresh cilantro adds a nice touch. You can also add a dollop of sour cream or Greek yogurt. Lime juice brightens up the flavor, too! One-Pot Black Bean Soup is easy to make and satisfying. We covered key ingredients, cooking steps, and ways to enhance flavor and texture. You learned about vegetarian options, adding proteins, and storing leftovers. Remember, fresh ingredients and the right herbs can make your soup pop. Enjoy your tasty creations and make them your own! This soup is not just a meal; it's a chance to be creative in your kitchen.$

One-Pot Black Bean Soup

A hearty and flavorful black bean soup made in one pot, perfect for a comforting meal.

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Prep Time 15

Cook Time 2 15

Total Time 2 30

Course Main Course

Cuisine Vegetarian

Servings 6

Calories 200 kcal

Ingredients

2 cups dried black beans
4 cans canned black beans, rinsed and drained
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper diced
2 medium carrots, diced
2 stalks celery, diced
4 cups vegetable broth
1 can diced tomatoes with green chilies
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
to taste salt and pepper
2 tablespoons olive oil
1 lime juice
to garnish fresh cilantro
to serve diced avocado
optional sour cream or Greek yogurt

Instructions

Prepare the ingredients: If using dried black beans, soak them overnight. If using canned beans, rinse and set aside.
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, carrots, and celery. Sauté for 5-7 minutes until soft.
Add spices: Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Cook for another minute to release the flavors.
Add beans and broth: If using dried beans, drain and rinse them. Add the soaked black beans and vegetable broth to the pot. If using canned beans, add the rinsed beans and diced tomatoes.
Simmer the soup: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours for dried beans (or 20-30 minutes for canned). Stir occasionally. If the soup becomes too thick, add more broth or water as needed.
Blend for creaminess (optional): For a creamier texture, use an immersion blender to blend a portion of the soup, leaving some beans whole for texture.
Finish with lime: Once cooked, stir in the lime juice for brightness. Taste and adjust seasonings as needed.
Serve: Ladle the soup into bowls and top with diced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt if desired.

Notes

For a creamier texture, blend a portion of the soup.

Keyword black beans, soup, vegetarian