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Black bean soup

Creamy Black Bean Soup with Cumin and Garlic

This black bean soup achieves its creamy texture through a clever blending technique that transforms simple ingredients into restaurant-quality fare.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 8 Servings

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