Black Bean Soup
This black bean soup is so filling, easy to make, and creamy-yet-chunky! Top it with Greek yogurt and a squeeze of lime juice.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 5 garlic cloves minced
- 4 (15-ounce) cans black beans drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 tablespoon cumin
- Lime for serving
- Greek yogurt for serving
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Once hot, add the carrots, celery, and onion, 1 teaspoon salt, and ½ teaspoon black pepper and cook for 5-7 minutes until the vegetables are softened and the onion is translucent.
- Add the garlic, stirring until fragrant, about 30 seconds. Add the black beans, vegetable broth, cumin, and remaining salt and pepper. Stir well and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 25-30 minutes to allow the flavors to meld. Use a potato masher to mash some of the beans directly in the pot while keeping some whole.
- Serve warm with fresh lime juice and Greek yogurt.
Notes
Storage: Kept in the fridge in an airtight container, this soup will last about 4 days. You can also freeze it for up to 3 months (thawing it in the fridge overnight before reheating). I like to use a saucepan to reheat the soup because it heats more evenly this way!
The nutrition label is for soup only and does include an optional topping.
Yield: 6 cups.
Nutrition
Serving: 1.5cups | Calories: 454kcal | Carbohydrates: 72g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 913mg | Potassium: 1145mg | Fiber: 25g | Sugar: 5g | Vitamin A: 7694IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 7mg
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