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Black Bean Soup

Author: Natalie Smith

A hearty and flavorful comfort soup
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 0 minutes
Total Time 55 minutes
Servings 6
Calories 176

Equipment

  • Immersion blender

Ingredients
  

  • 4 Cans black beans, drained and rinsed
  • 1 Can of Rotel (10 oz can) * if you can't find Rotel, you can use the equivalent amount of canned of diced tomatoes and canned green chilies
  • 3 Ribs of celery, diced to the size of the beans
  • 2 Large carrots, peeled and diced to the size of the beans
  • 2 Medium yellow onions, , diced to the size of the beans * want to have about twice as much onion as you do celery and carrots combined
  • ½ Red bell pepper, , diced to the size of the beans
  • 5 Cloves of garlic, minced
  • 4 tsp Ground cumin
  • ½ tsp Red pepper flakes
  • ¼ tsp Cayenne pepper
  • 4 Cups Vegetable broth
  • 1 tsp Kosher salt * Diamond Crystal brand
  • 2 Tbsp Olive oil

After soup has simmered and you've pureed 3 cups of the soup

  • 1 Cup Frozen corn, thawed * I do this by soaking them in warm water
  • 1 Tbsp Lime juice

Optional toppings

  • Diced avocado, fresh cilantro, sour cream, lime wedges for additional lime juice, and/or tortilla chips

Instructions
 

  • In a large pot heat oil over medium high heat.
  • Once oil is warm sauté celery, carrots, and onions along with the salt.
  • After about 5 minutes, add the red bell pepper and sauté for another few minutes.
  • Once veggies are mostly soft and onions are translucent, add the garlic, cooking for another minute stirring frequent to prevent burning.
  • Add the spices, cooking for about 30 seconds while stirring frequently to prevent burning.
  • Add the Rotel (or diced tomatoes and green peppers if you can't find Rotel), cooking for about 30 seconds.
  • Add the stock and black beans to the pot, stir all together and bring to a boil.
  • Let soup simmer covered on low for 30 minutes, stirring every 10 minutes or so to prevent beans for sticking to the bottom of the pot
  • While sou is simmering, thaw the frozen corn by putting it in a bowl of hot water and letting it sit until soup has cooked and been partially pureed.

After soup has simmered for 30 minutes

  • Transfer 3 cups of soup to a container and puree with an immersion blender until smooth.
  • Add pureed soup back to the pot along with the lime juice and drained now thawed corn.
  • Taste and adjust for salt if needed.
  • Serve with toppings of your heart's desire and enjoy!