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.
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.