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Quick and Creamy Vegetarian Black Bean Soup

A close-up of a bowl of rich, dark black bean soup garnished with fresh chopped cilantro.
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This recipe provides a hearty, flavorful, and quick black bean soup that is naturally vegetarian and can be made creamy without dairy. It is perfect for weeknight dinners or meal prepping.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Optional: 1/4 cup plain Greek yogurt or coconut cream for creaminess

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans, diced tomatoes (with their liquid), and vegetable broth. Add salt and pepper.
  4. Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 15 minutes, allowing the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches your desired consistency. For a creamier soup, blend until smooth. If you prefer a chunkier texture, blend only half the soup or use a potato masher for a few pulses.
  6. Stir in the optional Greek yogurt or coconut cream now, if using, for extra richness. Stir well to combine.
  7. Stir in the fresh lime juice and 1/4 cup of chopped cilantro. Taste and adjust salt and spice as needed.
  8. Serve the hearty black bean soup hot. Top each bowl with extra fresh cilantro, a dollop of sour cream, avocado slices, or tortilla strips.

Notes

  • For a vegan black bean soup, skip the Greek yogurt and use coconut cream or simply omit the added creamy element.
  • If you want a quicker preparation time, you can use 4 cups of low-sodium vegetable broth and skip soaking dried beans.
  • This soup is excellent for meal prep; it keeps well in the refrigerator for up to 4 days.
  • For a Mexican black bean soup flavor profile, add a dash of oregano with the other spices.

Nutrition

Find it online: https://kingscook.com/easy-creamy-black-bean-soup-recipe/