Easy Black Bean Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons of good quality olive oil
02 -
1 medium yellow onion, chopped into small pieces
03 -
3 fresh garlic cloves, finely minced
→ Spices & Seasonings
04 -
1 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
½ teaspoon sea salt
→ Main Components
07 -
1 large can (28 oz) fire-roasted diced tomatoes
08 -
3 cans (14.5 oz each) black beans, drained and well rinsed
09 -
1 chipotle pepper in adobo sauce, minced
10 -
3 cups vegetable broth, preferably low-sodium
→ Toppings & Garnish
11 -
½ cup crumbled queso fresco or feta cheese
12 -
2 tablespoons toasted pumpkin seeds (pepitas)
13 -
½ cup fresh cilantro leaves, roughly chopped
# Instructions:
01 -
Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and see-through, about 5 minutes. Stir in the minced garlic, cumin, chili powder, and salt, cooking for another minute until fragrant.
02 -
Pour in the fire-roasted tomatoes, drained black beans, minced chipotle pepper, and vegetable broth. Give everything a good stir to combine all the flavors. Bring the mixture to a rolling boil, then lower the heat and let it gently simmer for about 10 minutes to meld the flavors.
03 -
Ladle the hot soup into bowls and top each serving with crumbled queso fresco, toasted pumpkin seeds, and fresh cilantro. Serve immediately while steaming hot.
# Notes:
01 -
This soup tastes even better the next day after the flavors have had time to meld together in the refrigerator
02 -
Feel free to adjust the heat level by using more or less chipotle pepper depending on your spice preference
03 -
Can be stored in the refrigerator for up to 4 days in an airtight container
04 -
Freezes beautifully for up to 3 months - just thaw overnight and reheat gently