Zesty Black Bean Soup

5 from 2 votes

This is not your average black bean soup! This comforting black bean soup packs a punch with flavors of zesty lime, warm spices, bright veggies, hearty black beans, and a little heat from the jalopeño. And don't forget those yummy toppings!

Prep Time10

Cook Time35

Total Time45

Course: Lunch/Dinner

Cuisine: cuban

Diet:

Servings:

Calories: 274kcal

Author: Allie Petersen

Ingredients

1 tbsp olive oil
1 large yellow or white onion chopped
1 large carrot peeled and chopped
1 celery rib chopped
1 small jalopeno finely diced* See note below
5 cloves minced garlic
3 tsp cumin
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp salt
4 cans black beans (15 oz eat) drained and rinsed
4 cups low sodium vegetable broth
1/2 tsp lime zest
juice of one lime (approx 2 tbsp)* See note below
1/4 cup chopped fresh cilantro

Topping ideas

diced tomatoes, tortilla chips, sour cream/yogurt, a few diced jalopeños, diced avocado, cheddar cheese

Instructions

In a large pot or dutch oven, add your olive oil and begin heating over medium heat. Add the onions, celery and carrot. Cook for about 6-10 minutes, stirring occasionally, until the veggies begin to soften.
Tip: If the pot gets too dry, add in a splash of water or veggie broth.
1 tbsp olive oil, 1 large yellow or white onion, 1 large carrot, 1 celery rib
Stir in your diced jalopeño and garlic cloves. Cook for another 1-2 minutes. Sprinkle in the cumin, oregano, paprika and salt. Stir well and cook until fragrant 30 seconds - 1 minute.
1 small jalopeno, 5 cloves minced garlic, 3 tsp cumin, 1 tsp oregano , 1/2 tsp salt, 1/2 tsp smoked paprika
Next, add the black beans and vegetable broth. Bring it to a simmer over medium-high heat. Then turn down heat to a gentle simmer, cover, and cook for 25-30 minutes, or until the beans are nice and tender.
4 cans black beans, 4 cups low sodium vegetable broth
Finally, blend your soup using either an immersion blender or high speed blender. Transfer half the soup to a blender, fasten the lid tightly, and blend until smooth (Be careful during this step - the soup is going to be very warm). Alternatively, grab your immersion blender and blend half the soup to your desired consistency.
Return the blended soup back to the pot. Add your lime zest and juice and cilantro. Taste and add more salt as desired.
Ladle the soup into bowls and add some fun toppings (diced tomatoes, tortilla chips, sour cream/yogurt, a few diced jalopeños, diced avocado, and more!)
1/2 tsp lime zest, juice of one lime , 1/4 cup chopped fresh cilantro

Notes

Jalopeño tip: If you prefer a spicier black bean soup, include some of inner white membrane of the jalopeño, also called the "pith". This is the spiciest part. The seeds often are intact with this area and have the potential to be spicy too. If you don't want a spicy soup, cut these parts out.

Lime tip: Get the most juice out of your lime by pressing and rolling it on the counter before cutting.

*If you don't have lime, you can also use apple cider vinegar and omit the zest.

Storage

Store in the fridge for up to 4-5 days. I also love to freeze this recipe (it makes a lot for just my hubby and I). Place it in a glass airtight container for up to 3 months.

Nutrition