Black Bean Soup
Easy Black Bean Soup, a healthy, super flavorful vegetarian soup! Enjoy loads of black beans, fire roasted tomatoes, corn, peppers, garlic and everything that makes a for great southwest flare!
Servings 8 servings
Ingredients
- 1 pound (2 cups or 500 grams) dried black beans, sub 4 cans rinsed back beans
- 1/4 teapoon baking soda, for soaking dried beans
- 1 large onion, peeled + diced
- 1 large red bell pepper, washed + diced
- 1 large yellow bell pepper, washed + diced
- 1 large green bell pepper, washed + diced
- 2 whole jalapenos, (remove seeds if you want less heat) washed + sliced
- 1 1/2 cups organic frozen corn
- 4 cloves garlic, smashed + diced
- 2 teaspoons cumin, or to taste
- 1 teaspoon chili powder, or to taste
- 2 cans (14.5 ounces each) organic diced fire roasted tomatoes
- 4 cups (32 ounces) vegetable broth, sub any broth desired
- Kosher sea salt + freshly cracked black pepper
Toppings
- thinly sliced crispy tortilla strips
- freshly squeezed lime juice, to taste
- fresh cilantro
Instructions
Soak the beans
- Dump the beans into a fine mesh colander, rinse and pick through to make sure that there are no stones or twigs. Add the washed beans to a large container to allow for expansion, plus a 1/4 teaspoon of baking soda. Add enough water to cover the beans by an excess of 2-inches of water. Let the beans sit overnight. Before cooking the next day, drain the beans, flush well with water and then proceed with recipe.
Soup
- Heat a large heavy-bottomed Dutch Oven or soup pot over medium-high heat. Add the olive oil and reheat for 30 seconds. Stir in the onions, red bell, yellow bell, green bell, jalapenos, and corn. Sauté for 5 minutes.
- Add the garlic, cumin, chili powder, and oregano sauté an additional 2 minutes.
- Stir in the tomatoes, all of the black beans, and broth. Bring to a simmer and reduce heat to medium-low, cook for 90 minutes or until the desired doneness., Stir frequently and taste to test for doneness and flavor. Adjust with salt, pepper and more seasonings as desired.
- Remove a cup and a half of the cooked beans and place in a food processor or blender. Purée until smooth and then add back to the soup and stir until combined.
- Remove from the heat, ladle into warm bowls and garnish with crispy tortilla strips, cilantro, and fresh lime juice, or any other desired toppings.
Notes
- Prep time is approximate.
- Store leftovers in an airtight container and refrigerate up to 3-4 days.
- To freeze, cool completely and store in an airtight container or freezer bags up to 6 months.