Healthy and hearty, savory & seductive, this spicy black bean soup is created with ease in mind. Incredibly flavorful, thanks to aromatics like carrot, celery, garlic, cilantro and loads of cumin. This recipe yields quite a bit of soup—it is easily halved, or you can freeze the leftovers.
Spicy Black Bean Soup
1 tablespoons coconut or grapeseed oil (or use veg broth if you’re oil free)
2 medium yellow onions, chopped
3 celery ribs, chopped fine
1 large carrot, peeled and chopped fine
6 garlic cloves, pressed or minced
4 teaspoons ground cumin
1⁄2 teaspoon+ red pepper flakes
4 (15-ounce) cans of black beans, rinsed and drained
4 cups low-sodium vegetable broth
1⁄4 cup chopped fresh cilantro (optional)
1 to 2 tablespoons sherry vinegar, to taste, or
2 tablespoons fresh lime juice
Himalayan salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it’s very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
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