Creamy Black Bean Soup
This Creamy Black Bean Soup is one of my favs from childhood. My mom used to make it all the time and then we’d PILE on the cheese, like literally an aggressive amount of cheese. It’s super easy / good for leftovers / and freezes really well too.
Servings: 6 people
Ingredients
- 2 tablespoon olive oil plus more as needed
- 1 yellow onion diced
- 1 stalk celery diced
- 2 carrots peeled and diced
- 4 cloves garlic minced
- 1.5 tablespoon cumin
- 1 tablespoon adobo sauce plus more as needed if you like smokiness
- Kosher salt and freshly cracked black pepper to taste
- 30 ounces canned black beans (2 cans) drained and rinsed
- 2.5 cups vegetable broth
- 1 lime juiced, plus more as needed
- sour cream, avocado, cilantro, scallions and cheese for garnish
Instructions
- In a large pot over medium heat, warm the olive oil. Add the onion, carrot, and celery, and cook until softened, about 10 minutes. Stir in the garlic and cook for an additional minute. Add the cumin and adobo sauce, and cook until the vegetables are well-coated and the mixture is very fragrant, about 5 minutes longer. Season with salt and pepper. Add the beans and vegetable broth, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the beans are very tender, about 30 minutes.
- Transfer half the soup to a blender and blend until smooth, then return it to the pot and stir to combine. Taste and adjust seasoning with salt, pepper, and the juice of 1 lime. Divide the Creamy Black Bean Soup between bowls, and top with a drizzle of olive oil, sour cream, avocado, cilantro, and scallions. Enjoy
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1487mg | Potassium: 592mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3670IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 4mg