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Black Bean Soup

Soup

8 servings

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Ingredients

4 cup Beans (black turtle, mature seeds, canned)
1 1/2 cup, sliced Onions (raw)
4 clove Garlic (raw)
1 cup, sliced Peppers (sweet, red, raw)
1/2 cup grated Carrots (raw)
6 cup Soup (vegetable broth, ready to serve)
2 tsp Spices (cumin seed)
1 tsp Spices (paprika)
2 tbsp Vegetable oil (olive)
31 g Lime juice (raw)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)

Instructions

1 Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrot. Cook 5–6 minutes until softened.
2 Add the garlic, cumin, and paprika. Stir for 30 seconds until fragrant.
3 Add the black beans (drained and rinsed) and vegetable broth. Bring to a boil, then reduce to a simmer.
4 Cook for 20 minutes. Use an immersion blender to partially purée the soup — blend about half for a thick, creamy texture while leaving some whole beans.
5 Stir in the lime juice, salt, and pepper.
6 Serve topped with a dollop of sour cream, diced avocado, or chopped cilantro.

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