Creamy Black Bean Soup

This creamy black bean soup is easy to make, wholesome and delicious. In this recipe we start with canned black beans then add vegetables and spices to get a soup that’s perfect for lunch or a light dinner.

Course Soup

Cuisine American

Keyword bean soups, black beans, easy soups

Prep Time 10 minutes

Cook Time 50 minutes

processing time 10 minutes

Total Time 1 hour 10 minutes

Servings

Calories 263kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil
1 medium Onion diced
1 large Carrot diced (or use 2 if they are small/medium size)
2 Celery Ribs diced
1 tablespoon Tomato Paste
2-3 Garlic Cloves minced
1 teaspoon Dried Oregano
½ teaspoon Cumin
¼ teaspoon Black Pepper
2 (15 ounce) cans Black Beans, drained and rinsed
4 cups Chicken Broth use vegetable broth to make it vegetarian
Optional topping: Sour cream chopped parsley or cilantro, crumbled white cheese (queso fresco), shredded Monterey jack cheese, avocado slices

Instructions

Heat the olive oil in a large pot over medium heat.
When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
Add the garlic, oregano, cumin, black pepper, and tomato paste. Cooking for 1 minute, stirring frequently.
Next, add the black beans and chicken broth to the pot.
Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans, carrots and celery are very soft. They should break apart easily when pressed with a fork or spoon.
Keep the black bean soup at a simmer, adjust the heat as needed.

Process the soup

Remove the pot from the heat and process the black bean soup with an immersion blender, a masher, or blender (see notes) until smooth.
Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.

Notes

If you do not have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.

Nutrition