Here is a delightful black bean soup recipe that will warm your heart and soul. This dish is rich in flavor and nutrition, making it a perfect choice for a cozy dinner or a healthy lunch. With its combination of spices and beans, this soup provides a comforting experience that will leave you wanting more. Let’s dive into the ingredients and cooking process to create this fulfilling dish!
Ingredients
- 2 cans black beans, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes about 4 servings. The preparation time is approximately 10 minutes, and the cooking time is around 30 minutes.
Nutritional Value
The nutritional value for one serving of black bean soup (about 1 cup) is approximately 200 calories, 10g protein, 5g fat, 30g carbohydrates, 10g fiber, and 2g sugar. This makes it a nutritious option rich in protein and fiber.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
- Add the cumin and chili powder, stirring to combine.
- Pour in the diced tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add the black beans, stirring well.
- Let the soup simmer for about 20 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute canned black beans with dried beans; just soak them overnight and cook them until tender. Additionally, for a spicier kick, consider adding jalapeños or a dash of hot sauce.
Serving and Pairings
This black bean soup pairs wonderfully with crusty bread or tortilla chips. You can also serve it alongside a fresh salad or a side of rice for a complete meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you wish to freeze it, allow the soup to cool completely before transferring it to a freezer-safe container. Reheat on the stove or in the microwave until warmed through.
Cooking Mistakes
- Not rinsing canned beans can result in excess sodium.
- Overcooking the vegetables may lead to a mushy texture.
- Forget to season properly; always taste before serving.
- Using too much liquid can dilute the flavor.
- Skipping the simmering step can prevent flavor development.
Helpful Tips
- For added creaminess, blend a portion of the soup.
- Experiment with different spices for varied flavors.
- Garnish with avocado or sour cream for extra richness.
- Make it a meal by adding cooked quinoa or chicken.
FAQs
Can I use dried beans instead of canned?
Yes, you can use dried beans. Soak them overnight, cook until tender, and then proceed with the recipe.
How can I make it spicier?
To increase the spice level, add chopped jalapeños or a pinch of cayenne pepper during cooking.
Can I add meat to this soup?
Absolutely! Adding cooked ground beef or chicken can enhance the flavor and protein content.
What can I serve with black bean soup?
This soup goes well with cornbread, rice, or a fresh salad for a balanced meal.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Conclusion
This black bean soup recipe is not only easy to prepare but also packed with flavor and nutrition. Perfect for chilly evenings or a quick lunch, it’s a versatile dish you can customize to your liking. Enjoy a bowl of warmth and satisfaction with each serving!
Black Bean Soup Recipe
Ingredients
- 2 cans black beans rinsed and drained
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
- Add the cumin and chili powder, stirring to combine.
- Pour in the diced tomatoes and vegetable broth.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add the black beans, stirring well.
- Let the soup simmer for about 20 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
