Simple Spicy Black Bean Soup
This Spicy Black Bean Soup is a hearty, satisfying bowl with just the right kick. The black beans simmer in a rich vegetable broth till they're tender. Blend it a bit for that smooth, creamy texture, and then bring it all together with a squeeze of lime. Top it off with green onions and some crunchy tortilla chips, and you’ve got yourself a bowl of pure comfort.
Servings: 6 people
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 yellow onion diced
- 2 ribs of celery diced
- 4 clove garlic minced
- 2 tsp ground cumin
- ½ tsp crushed red pepper flakes
- 2 cans black beans rinsed and drained
- 4 cups vegetable broth
- 1 tbsp lime juice
- sea salt to taste
- black pepper to taste
- green onions chopped, for garnishment
- tortilla chips for garnishment
Instructions
- In a large, heavy pot, heat the olive oil over medium heat. Add the onions and celery, seasoning them with a pinch of salt and pepper. Sauté until the vegetables are softened, stirring occasionally, about 10 minutes.
- Stir in the garlic, ground cumin, and crushed red pepper flakes, cooking for an additional minute until fragrant.
- Pour in the vegetable broth and add the black beans. Bring the mixture to a simmer, then reduce the heat. Make sure the liquid remains at a gentle simmer. Cook for 30 minutes uncovered, or until the beans are tender.
- Carefully transfer about 4 cups of the soup to a blender. Secure the lid and blend until smooth, taking caution with the steam and hot contents.
- Return the pureed soup to the pot. Stir in the lime juice, and season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped green onions and tortilla chips. Enjoy!
