Black Bean Soup with Lime and Chipotle Recipe

Introduction

This Black Bean Soup is a hearty and flavorful dish that’s perfect for cozy dinners. Packed with smoky spices and fresh vegetables, it’s both nutritious and comforting. Whether served on its own or with your favorite toppings, it’s sure to become a family favorite.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 1 rib celery, chopped
• 4 cloves garlic, grated
• 2 tsp ground cumin
• 1 tsp chipotle powder (or ½ tsp red pepper flakes + 1 tsp smoked paprika)
• 3 cups vegetable broth (or more to taste)
• 3 cans (15 oz each) black beans
• 1 can (15 oz) diced tomatoes
• 4 bay leaves
• ½ tsp salt (or more to taste)
• ¼ tsp black pepper
• 1 lime, juiced (plus more for serving)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables soften.
2. Step 2: Stir in the grated garlic, ground cumin, and chipotle powder (or the red pepper flakes and smoked paprika). Cook for 1 minute until the spices are fragrant.
3. Step 3: Pour in the vegetable broth, add the black beans, diced tomatoes, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce heat to simmer partially covered for 25 minutes.
4. Step 4: Remove the bay leaves. Blend 1 to 2 cups of soup in a blender or with an immersion blender until smooth, then stir it back into the pot for a creamy texture.
5. Step 5: Stir in the juice of one lime. Adjust seasoning with additional salt, pepper, or broth to reach your desired taste and consistency.

Tips & Variations

• For extra richness, top with sour cream or avocado slices before serving.
• Add a pinch of smoked paprika if you prefer a deeper smoky flavor.
• Use low-sodium vegetable broth to better control the salt level.
• Serve with warm tortillas or crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but you’ll need to soak and cook the dried beans beforehand until tender, then add them to the soup. This may require adjusting the cooking time and liquid amounts.

Is this soup vegetarian and vegan?

Absolutely. The recipe uses vegetable broth and no animal products, making it suitable for both vegetarians and vegans.

Black Bean Soup with Lime and Chipotle Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This hearty Black Bean Soup combines sautéed vegetables and spices with black beans and tomatoes, simmered to perfection and finished with a fresh squeeze of lime for a flavorful and creamy dish that is perfect for a comforting meal.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 onion, chopped
• 3 carrots, chopped
• 1 rib celery, chopped
• 4 cloves garlic, grated
• 1 lime, juice only (plus more for serving)

Spices & Seasonings

• 2 tsp ground cumin
• 1 tsp chipotle powder (or ½ tsp red pepper flakes + 1 tsp smoked paprika)
• ½ tsp salt (or more to taste)
• ¼ tsp black pepper
• 4 bay leaves

Other Ingredients

• 2 tbsp olive oil
• 3 cups vegetable broth (or more to taste)
• 3 cans (15 oz each) black beans
• 1 can (15 oz) diced tomatoes

Instructions

1. Sauté the Veggies and Spices: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the grated garlic, ground cumin, and chipotle powder (or alternative spices) and cook for another minute until fragrant.
2. Simmer the Soup: Pour in the vegetable broth, add the black beans, diced tomatoes, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook partially covered for 25 minutes to let the flavors meld together.
3. Blend and Finish: Remove 1 to 2 cups of soup and blend it until smooth, then stir this creamy portion back into the pot. Squeeze in the juice of one lime, adjust the seasoning with salt and pepper if needed, and add extra broth to thin the soup to your desired consistency.

Notes

• For a smoky flavor, substitute chipotle powder with smoked paprika and red pepper flakes.
• You can use an immersion blender directly in the pot to blend the soup more easily.
• Serve with extra lime wedges for a fresh, tangy finish.
• This soup can be refrigerated for up to 5 days or frozen for up to 3 months.
• Adjust the thickness of the soup by adding more or less vegetable broth according to preference.

Keywords: black bean soup, vegetarian soup, vegan soup, healthy soup, Mexican soup, easy dinner recipe, hearty soup