Minute Black Bean Soup

$To make Minute Black Bean Soup, you will need: - 2 cans (15 oz each) black beans, drained and rinsed - 1 cup vegetable broth - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to preferred spice level) - 1 tablespoon olive oil - Juice of 1 fresh lime - Salt and pepper to taste You can make your soup even better with these toppings: - Fresh cilantro leaves - Slices of ripe avocado Here are some tools that will help you cook: - Medium-sized pot - Stirring spoon - Countertop or immersion blender - Measuring spoons - Knife and cutting board {{ingredient_image_2}} 1. Gather all your ingredients. You need two cans of black beans, a cup of vegetable broth, a small onion, two garlic cloves, and some spices: cumin, smoked paprika, and cayenne pepper. 2. Rinse and drain the black beans. This helps remove extra sodium and makes the soup cleaner. 3. Dice the onion finely. This makes it cook faster and blend well in the soup. 4. Mince the garlic. Fresh garlic adds great flavor. 1. Heat one tablespoon of olive oil in a medium pot over medium heat. Wait for it to shimmer. 2. Add the diced onion to the pot. Cook for about 3-4 minutes. The onion should turn soft and see-through. 3. Stir in the minced garlic. Cook for one more minute. The aroma will fill your kitchen. 4. Add one teaspoon each of cumin, smoked paprika, and ½ teaspoon cayenne pepper. Stir for about 30 seconds to wake up the spices. 5. Mix in the drained black beans and vegetable broth. Raise the heat until it boils. 6. Once boiling, lower the heat. Let it simmer for 5-10 minutes. This helps the flavors mix well. 7. Use a blender to puree the soup. You can blend it all for a smooth texture or just half if you want it chunky. 8. Squeeze in the juice of one lime. Taste the soup and add salt and pepper as needed. If it’s thick, add more broth until it’s just right. 9. Serve the soup hot in bowls. Top with fresh cilantro and avocado slices. - If using a countertop blender, blend in small batches to avoid spills. - For a smoother soup, blend longer until it’s creamy. - If you prefer some bits, just blend half the soup. This way, you get a nice mix of textures. To make your Minute Black Bean Soup even tastier, use fresh ingredients. Fresh garlic and onions add great depth. Toast the spices before adding beans to bring out their flavor. You can also add a splash of hot sauce for extra heat. A sprinkle of lime juice brightens the soup, giving it a fresh taste. Consider adding some corn for sweet crunch. Herbs like cilantro or parsley at the end add freshness. Avoid using dried black beans in this quick recipe. Canned beans save time and add convenience. Don't skip toasting the spices; it makes a huge difference in taste. If you add too much salt, the soup might taste too strong. Always taste before serving. Lastly, don't forget to blend! Blending gives a smooth texture that makes the soup feel rich and creamy. Don't have vegetable broth? You can use water or chicken broth instead. If you want to skip oil, sauté the onions in water. For spice, feel free to use chili powder instead of cayenne. You can replace lime juice with lemon juice for a similar tang. No fresh cilantro? Try parsley or green onions for garnish. Pro Tips Adjust the Spice Level: If you prefer a milder soup, reduce the amount of cayenne pepper or omit it entirely. You can always add hot sauce at the table for those who like it spicy! Make it Creamy: For an extra creamy texture, blend in a few tablespoons of cream or coconut milk after cooking. This will elevate the richness of your soup. Store Leftovers Properly: This soup can be stored in an airtight container in the fridge for up to 5 days. It also freezes well, so make a big batch and save some for later! Garnish for Extra Flavor: Consider adding a dollop of sour cream or Greek yogurt on top before serving for added creaminess and tangy flavor that complements the soup beautifully. {{image_4}} To spice things up, add more cayenne pepper. Start with an extra ½ teaspoon. You can also mix in some chopped jalapeños or a dash of hot sauce. This gives a fiery kick to your soup. If you enjoy bold flavors, try a pinch of chili powder as well. These additions will warm your taste buds and make the soup even more exciting. This soup is already vegetarian and vegan-friendly. To keep it that way, use vegetable broth as listed. If you want to add more protein, consider tossing in some cooked quinoa or lentils. These options make your soup heartier. You can also swap the olive oil for coconut oil for a different flavor. Feel free to customize your black bean soup! You can mix in corn for a sweet crunch. Chopped bell peppers or diced tomatoes add color and flavor. For a creamy texture, stir in some coconut milk. If you're in the mood for greens, add spinach or kale just before serving. This not only boosts nutrition but also adds a vibrant look to your dish. After enjoying your Minute Black Bean Soup, let it cool to room temperature. Pour it into an airtight container. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it. To freeze your soup, use freezer-safe containers or zip-top bags. Leave some space at the top of the container. Soup expands when it freezes. Your soup can last in the freezer for up to three months. When you are ready to eat, thaw it overnight in the fridge. When it’s time to reheat, pour your soup into a pot. Warm it over medium heat. Stir often to ensure it heats evenly. If the soup is too thick, add a splash of vegetable broth or water. You can also microwave individual portions in a bowl. Just cover it with a microwave-safe lid. Heat in short bursts, stirring in between. Enjoy your soup warm, just like fresh! To make black bean soup from scratch, start with dried black beans. Soak them overnight in water. Drain and rinse them. In a pot, heat olive oil. Add diced onion and cook until soft. Stir in minced garlic. Add spices like cumin and paprika. Then, add the soaked beans and vegetable broth. Bring to a boil, then lower the heat. Simmer until beans are tender, usually about an hour. Blend to your liking, then add lime juice, salt, and pepper. Yes, you can use dried black beans. They are often fresher and more flavorful. However, they need more time to cook. Soak them overnight for best results. Use three cups of water for every cup of dried beans. After soaking, drain them. Cook them in a pot with broth and spices until soft. This might take an hour or more. Black bean soup pairs well with many sides. You can serve it with rice for a filling meal. Cornbread is another tasty option that adds a nice crunch. Top the soup with fresh avocado slices and cilantro. You can also add a dollop of sour cream or yogurt for creaminess. Enjoy it with tortilla chips for a fun crunch! You learned how to make black bean soup from scratch. We covered key ingredients, cooking steps, and useful tips to enhance flavor. Remember to avoid common mistakes and consider fun variations to fit your taste. Storing leftovers properly helps you enjoy this dish later, too. Whether you choose spicy or vegan options, making this soup allows room for creativity in your kitchen. Happy cooking and enjoy your delicious black bean soup!$

A quick and flavorful black bean soup that's perfect for any meal.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Mexican

Servings 4

Calories 200 kcal

Ingredients

2 cans black beans, drained and rinsed
1 cup vegetable broth
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1 tablespoon olive oil
1 juice of fresh lime
to taste salt and pepper
for garnish fresh cilantro leaves
for garnish slices of ripe avocado

Instructions

In a medium-sized pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion and sauté for approximately 3-4 minutes, or until the onion turns soft and translucent.
Incorporate the minced garlic into the pot and cook for an additional minute, stirring frequently, until the garlic releases its aromatic fragrance.
Add the ground cumin, smoked paprika, and cayenne pepper, stirring continuously for about 30 seconds to toast the spices and enhance their flavors.
Next, stir in the drained black beans and vegetable broth. Increase the heat and bring the mixture to a roaring boil. Once boiling, lower the heat and let it simmer gently for 5-10 minutes.
For a smooth soup, carefully blend the mixture using either a countertop blender or an immersion blender until you achieve your desired consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest intact.
Mix in the lime juice, then taste and season with salt and pepper to your liking. If the soup is too thick for your preference, gradually add more vegetable broth until you reach your desired consistency.
Ladle the soup into bowls and serve hot, garnished with fresh cilantro and generous slices of avocado for a creamy finish.

Notes

Adjust the cayenne pepper to your preferred spice level.

Keyword black beans, quick recipe, soup