Creamy Black Bean Soup with Cumin and Garlic
Looking for the ultimate comfort food that’s both healthy and satisfying? This hearty black bean soup is your answer! Unlike traditional bean soups, this black bean soup achieves its creamy texture through a clever blending technique that transforms humble ingredients into restaurant-quality fare. The magic of this black bean soup lies in its perfect balance of aromatics and spices, creating layers of flavor that develop as the soup simmers.
Whether you’re meal prepping or feeding a crowd, this black bean soup recipe delivers consistent results every time. The versatility of this black bean soup makes it perfect for any season – warm and comforting in winter, yet light enough for summer dining. Plus, this protein-packed black bean soup can be customized with various toppings to suit any taste preference.
Creamy Black Bean Soup with Cumin and Garlic
Equipment
- Large dutch oven
- Stand Blender or Immersion blender
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Colander for washing beans
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions finely chopped
- 3 celery ribs finely chopped
- 1 large carrot thinly sliced
- 6 garlic cloves minced
- 4½ teaspoons ground cumin
- ½ teaspoon red pepper flakes
- 4 15-ounce cans black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 bay leaves new addition
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice or 1-2 teaspoons sherry vinegar
- Salt and freshly ground black pepper to taste
Optional Add-ins and Toppings
- Diced avocado
- Extra cilantro
- Sliced radishes
- Tortilla chips
- Mexican crema or sour cream
- Pickled jalapeños
- Diced red onion
- Queso fresco
- Lime wedges
- Hot sauce
- Roasted corn kernels
- Diced tomatoes
Instructions
Base Preparation
- Heat olive oil in Dutch oven over medium heat until shimmering.
- Add onions, celery, carrot, and pinch of salt.
- Cook 10-15 minutes until vegetables soften.
- Add garlic, cumin, and red pepper flakes, cook 30 seconds.
Soup Development
- Add beans, broth, and bay leaves.
- Bring to simmer over medium-high heat.
- Reduce heat to maintain gentle simmer.
- Cook 30 minutes until broth is flavorful.
Final Steps
- Remove bay leaves.
- Transfer 4 cups soup to blender, blend until smooth.
- Return to pot, add cilantro and lime juice.
- Season with salt and pepper to taste.
Pro Tips
- Rinse beans thoroughly to reduce sodium
- Don't skip sautéing vegetables - it builds flavor
- Blend varying amounts for desired texture
- Let soup rest 10 minutes before serving
- Use fresh lime juice, not bottled
- Reserve some whole beans for texture
Troubleshooting
- Too thick: Add hot broth or water
- Too thin: Blend more soup or simmer longer
- Too spicy: Add lime juice or cream
- Bland taste: Add salt, lime, or cumin
- Grainy texture: Blend longer
Storage Instructions
- Refrigerate up to 5 days
- Freeze up to 3 months
- Thaw overnight in refrigerator
- Reheat gently on stovetop
Make-Ahead Options
- Chop vegetables 1 day ahead
- Make entirely 1-2 days before serving
- Freeze in portions for easy meals
- Store toppings separately
Serving Suggestions
- With warm corn tortillas
- Over steamed rice
- With cornbread
- As a starter course
- In bread bowls
- With quesadillas
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