Black Bean Soup
A warming, smoky black bean soup brightened with lime and cilantro; creamy from partial blending but still hearty with whole beans for texture.
3 can black beans, 15 oz each, drained and rinsed
6 cup vegetable broth
2 tbsp olive oil
1 yellow onion, finely chopped
1 carrot, medium, finely chopped
1 stalk celery, finely chopped
3 clove garlic, minced
1 jalapeño, seeded and finely chopped
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 bay leaf
1 lime, juiced
1 bunch cilantro, leaves chopped, stems reserved
1 tsp salt
1 tsp black pepper, freshly ground
6 tbsp sour cream, for serving, optional
6 tortilla chips, for serving, optional
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Molletes
Toasty split rolls piled with creamy refried beans and melted cheese, finished with bright pico and jalapeño for contrast. Simple, satisfying, and perfect for breakfast or a relaxed snack.
Pork Pibil Tacos
Aromatic, slow-roasted pork marinated in achiote and citrus, shredded and brightened with pickled onions for tacos that balance deep, earthy spice with zingy freshness. Ideal for a weekend cook—long braise, simple assembly, and utterly craveable results.
Queso Fundido
A bubbling skillet of molten cheese studded with spicy chorizo and roasted peppers, perfect for scooping with warm tortillas. Rustic, shareable, and built on simple steps that yield a dramatic, crowd-pleasing finish.