Ingredients

• 3 tbsp extra virgin olive oil
• 2 large red onions, chopped
• 2 large carrots, peeled and diced
• 3 celery ribs, diced
• 2 jalapeno peppers, deseeded and diced
• 5 cloves garlic, minced
• 2.5 tsp ground cumin
• 1.5 tsp dried oregano
• 1.5 tsp ground coriander
• 1.5 tsp Diamond Crystal kosher salt
• 1/4 tsp cayenne pepper
• 4 (15-ounce) cans low-sodium black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 3 tbsp fresh lime juice

Build the Flavor Base

Get a large pot or Dutch oven over medium-high heat. Add the olive oil.

Once it’s shimmering, add the onion, carrot, celery, and jalapeno. Cook for ~5 minutes, stirring occasionally, until they’ve softened.

Add the garlic, cumin, oregano, coriander, salt, and cayenne pepper.

Stir everything together for about a minute. You’ll smell the spices toasting.

Simmer and Finish the Soup

Add the drained and rinsed black beans and the vegetable broth to the pot.

Stir it all together. Bring it to a boil, then immediately turn the heat down to low.

Cover the pot and let it simmer for ~15 minutes.

Now, you’ll blend it.

Use an immersion blender and pulse it just a few times directly in the pot. You’re not trying to make it perfectly smooth.

If you don’t have an immersion blender, ladle about 2 cups of the soup into a regular blender, blend until smooth, and then pour it back into the pot.

Stir in the fresh lime juice right at the end.

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Black Bean Soup

Partial blending is the move here – pulse just enough to thicken the broth while keeping most beans whole for texture. That hit of lime juice at the end brightens everything up and keeps it from tasting like bean mush.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

• ▢ 3 tbsp extra virgin olive oil
• ▢ 2 large red onions chopped
• ▢ 2 large carrots peeled and diced
• ▢ 3 celery ribs diced
• ▢ 2 jalapeno peppers deseeded and diced
• ▢ 5 cloves garlic minced
• ▢ 2.5 tsp ground cumin
• ▢ 1.5 tsp dried oregano
• ▢ 1.5 tsp ground coriander
• ▢ 1.5 tsp Diamond Crystal kosher salt
• ▢ 1/4 tsp cayenne pepper
• ▢ 4 cans low-sodium black beans 15-ounce, drained and rinsed
• ▢ 4 cups low-sodium vegetable broth
• ▢ 3 tbsp fresh lime juice

Instructions

• Heat olive oil in large Dutch oven over medium-high heat.
• Add onion, carrot, celery, and jalapeno; cook until softened, 5 minutes.
• Stir in garlic, cumin, oregano, coriander, salt, and cayenne; cook 1 minute until fragrant.
• Add black beans and vegetable broth; bring to boil.
• Reduce heat to low, cover and simmer 15 minutes.
• Partially blend soup using immersion blender, leaving some texture.
• Stir in lime juice and serve.

Notes

If using regular blender, blend 2 cups soup and return to pot.