Easily one of my favorite homemade soups, this has been perfect for the unseasonably cold weather we’ve been getting in Florida lately. Its packed with black beans, warm spices & a few veggies to up the nutritional profile, and because it only simmers for 30 minutes is just as perfect for a weeknight as it is for Sunday dinner. This soup is vegan & gluten free as written, and could easily be doubled for a crowd.
Spicy Black Bean Soup
adapted slightly from Cookie and Kate
1 tbsp grapeseed oil (or whatever neutral oil you have on hand)
2 medium yellow onions, diced
3-4 stalks of celery, diced
1 large carrot or about 10 baby carrots, diced
3 tsp minced garlic
4 tsp ground cumin
1/2 tsp red pepper flakes*
1/2 tsp smoked paprika
6 cups of cooked black beans (or 4 15-ounce cans) drained & rinsed
32 oz vegetable broth
1/3 cup fresh cilantro, chopped
3 tbsp lime juice
salt & pepper to taste
In a medium dutch oven, heat grapeseed oil over medium heat. Add onions, celery, carrots & a pinch of salt, and cook for 10 minutes or, until the vegetables have softened
Add minced garlic and spices, and stir to combine. Add the black beans and vegetable broth and bring to a simmer, and continue to simmer the soup for about 30 minutes.
Turn off the heat, and using an immersion blender, puree about half of the soup.
Stir in the fresh cilantro, lime juice, salt and pepper to taste & serve! Top with any extra cilantro, avocado, or thinly sliced raw onions if desired.
*If you’re more sensitive to spice, consider only using 1/4 tsp of red pepper flakes.
The soup will keep in the refrigerator for 5-6 days, it also freezes very well