Black bean soup

Soul-Satisfying Soup

Tips

Perfect for meal prep

Black bean soup is the perfect easy meal prep soup. It’s filling and full of protein. Perfect on its own, or with a side, this black bean soup is sure to get you through your day.
Storage: Sealed in an airtight container. Store in freezer up to 3 weeks. Store in Fridge up to 5 days.

Perfect for meal prep

Don’t be afraid to freeze this soup! It will reheat perfectly. Store cooled soup sealed in an airtight container. Store in freezer up to 3 weeks. Store in fridge up to 5 days.

Black bean soup

Preparation Time: 20 minutes | Cook Time: 20 minutes | Serving size: 6-8

Gather

black bean soup

• 2 tablespoons extra virgin olive oil
• 1 large white onion, chopped
• 1 red onion, chopped 
• 1 large carrot (1 cup), peeled and diced
• 2 celery stalks, diced
• 1 jalapeno pepper, diced and deseeded to reduce heat)
• 6 garlic cloves, minced (feel free to reduce; I love garlic) 
• 1 teaspoon black pepper 
• 3 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• 3 (15-ounce) cans of black beans, drained and rinsed
• 3 cups vegetable or chicken broth
• 1 to 2 tablespoons fresh lime juice (zest a lime first if you’re going to make the corn salsa) 
• Optional toppings: corn salsa, fresh cilantro, jalapeno, avocado, crema, more cotija or other cheeses 

corn salsa (optional)

• 1 15oz can cooked corn kernels, frozen, fresh or canned (strained) are fine (about 2 cups)
• ¼  cup of cilantro 
• ¼ cup of cotija cheese 
• ½ teaspoon garlic powder 
• ½ tablespoon crema
• Zest from one lime  
• 1 tablespoon lime juice
• Salt to taste  

Follow

black bean soup

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, jalapeno pepper and garlic, and cook for 4 to 5 minutes, or until softened.
2. Add the black pepper, cumin, oregano, coriander, cayenne pepper and salt, and stir together for another 2 minutes until fragrant.
3. Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
4. Scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Add in the lime juice. Make sure soup is at the desired temperature before serving.
5. Ladle the soup into individual bowls and garnish with corn salsa and/or your favorite toppings. I like adding more cheese, sliced jalapenos and crema

corn salsa (optional)

1. Combine all ingredients in a bowl. Season with salt to taste, serve over black bean soup and enjoy!