There’s nothing like a simmering pot of Black Bean Soup seasoned with warm spices on a cold day. This meatless dish is peppered with bites of sweet carrots that surprisingly complement the little black bean. It’s quick and easy and sure to satisfy the appetites of both vegetarian and meat lovers.
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Healthful Benefits Of The Black Bean
Black beans are sometimes called turtle beans. They are one of my favorite foods. Not only do they have a deliciously delicate flavor that goes well with other foods, but they are so, so good for you!
These little black gems are rich in antioxidants. They are a good source of fiber, vitamin A, calcium, folate, magnesium, iron, and potassium, making them remarkably healthy. They also have enough protein to become a complete protein meal when combined with brown rice.
Another of their likable assets is how they benefit heart health, weight loss, digestion, healthy blood sugar levels, and help prevent certain cancers.
Black Bean Soup is easy to assemble in minutes!
Chopping the veggies is half of the work in putting this soup together. After the chopping, it’s time to saute in oil, then toss in the rest of the ingredients, simmer, and voila! SOUP’S ON!
Of course, you’ll want to top it with your favorites like grated cheese, sour cream, cilantro, onion, avocado, and a splash of lime juice to brighten up the taste. Serve with crusty bread, cornbread, crackers, or tortilla chips. A newly opened bag of chips is always best!
Thickening The Soup
To get a thicker consistency, you can use an emersion blender. But be cautious; the emersion blender can quickly get out of hand. Before you know it, you’ve blended too much of your soup with no whole beans or carrots to bite into.
I find it best to dip some of the soup out of the pot into a bowl. Then turn the blender on inside of the pot for a few seconds at a time until you get a thicker consistency. Return the whole beans and carrots back into the pot, stir, and serve.
Another option is to place a few cups of soup, after it’s cooled down some, into a blender or food processor. Blend the soup until it’s a thick consistency and return it to the pot, stir together, and reheat to serve and enjoy.
This soup tastes best hot!
More Soup Recipes For You:
- Chicken And Rice Soup For The Soul
- Instant Pot Vegetable Soup
- Shrimp And Corn Soup
- Creamed Potato and Carrot Soup, Kat’s Rodeo Soup
- Vegetable Beef Soup, “La Soup a’ Marie”
This tasty meatless Black Bean Soup with warm spices and sliced carrots will satisfy vegetarians and meat lovers’ hearty appetites alike.
- 3 tablespoons olive oil
- 1 1/2 cups chopped onion, or 1 large onion
- 1 cup chopped celery, or 2 celery ribs
- 1 cup chopped green bell pepper, or 1 pepper
- 2 cups sliced carrots, or 4 carrots
- 6 cloves garlic, pressed
- 60 ounces canned black beans, or 4 15-ounce cans, undrained
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 4-ounces can of chopped green chilies
- 6 cups (48 ounces) vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon Cajun seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Heat oil in a large soup pot.
- Sauté onions, celery, bell pepper, and carrots for 10 minutes.
- Stir garlic into sautéed vegetables and cook for a few minutes.
- Add beans, tomatoes, chilies, broth, and seasonings.
- Stir together and simmer in an uncovered pot on medium-low heat for 20-30 minutes.
- Serve hot with a garnish of grated cheese, sour cream, chopped cilantro, avocado, onion, and/or a splash of lime juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish, side dish
- Method: simmer
- Cuisine: Mexican/American
Keywords: black bean soup, black bean soup recipe, bean soup
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