Hearty Black Bean Soup
Smoky, cumin-scented black beans simmered thick and partly blended, a pantry hero that costs pennies and eats like a feast.
Ingredients (serves 4)
- 2 tbsp olive oil
- 1 onion
- 1 bell pepper
- 4 cloves garlic
- 45 oz black beans
- 4 cups vegetable stock
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 lime
- 1/4 cup cilantro
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Save this recipeInstructions
- 1
Dice the onion and bell pepper. Heat the olive oil in a large pot over medium heat and cook them until soft, about 6 minutes.
- 2
Stir in minced garlic, cumin, and smoked paprika and cook 1 minute until fragrant.
- 3
Drain and rinse the beans and add them with the stock. Bring to a boil, then simmer 15 minutes.
- 4
Blend about half the soup with an immersion blender until thick and creamy, leaving plenty of whole beans.
- 5
Season with salt, black pepper, and the juice of the lime.
- 6
Serve topped with chopped cilantro and extra lime wedges.
