This Black Bean Soup is a healthy, filling, flavorful, and a soup you can get on the table in less than an hour.
This vegetarian, gluten, and dairy free (if you don't add the cheese topping obviously) dinner is downright amazing. My toddlers love it, and we adults love it as well. Kids and adults of all ages can't get enough of this good for you/diet friendly soup.
Pretty much, this is a soup you should make; you'll love it as much as we do!
Black Bean Soup
Recipe: Alohamora adapted from Our Best Bites Cookbook
Active Time: 30 minutes
Inactive Time: 30 minutes
1/2 Tbsp olive oil
2 c. carrots, diced
1 c. onion, diced (use this trick)4 cloves garlic, minced
2 cans (15 oz) black beans, rinsed and drained
1 can (3.5 oz) green chilies, diced
4 c. vegetable broth (can use water)
1 tsp salt
1/8 tsp black pepper
1/2 tsp chili powder (less for less spice)
1/4 tsp cumin (less for less spice)
1/2 tsp oregano leaves, dried
1 bay leaf
2 Tbsp lime juice
1 c. red bell pepper, diced (about 1 pepper)
1 c. frozen corn
Toppings: sour cream, tortilla chips, shredded cheese, etc.)
- On the stove in a large pot over medium heat add your olive oil and allow the oil to heat for a few minutes.
- Add your carrots, onion, and garlic to the pot and saute for about 5 minutes.
- Add the black beans, green chilies, and vegetable broth to the pot and stir to combine everything.
- Add the spices (salt, pepper, chili powder, cumin, and oregano) to the pot and stir to combine it all.
- Add your bay leaf and let the soup simmer for about 15-20 minutes or until the carrots are tender.
- Remove the bay leaf from the soup and pull the pot off the stove.
- Using an immersion blender, seriously I absolutely love my immersion blender... such a handy appliance to have, blend/puree the soup until you reach a desired consistency. You can also transfer the soup to a blender, place the blender lid on but remove the stopper in the lid so the heat can escape, cover the opening with a few paper towels and blend.
- Add the lime juice to the soup and blend with just a few more pulses to really combine/mix the lime juice in.
- Place your soup back on the stove over medium heat and add your red pepper and corn. Allow your soup to simmer/cook for 3-5 more minutes until the corn is no longer cold.
- Enjoy your soup with quesadillas or any toppings of your choice.
- Store leftovers in the refrigerator/fridge.