Black Bean Soup with Lime and Chipotle Recipe
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.
- 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
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
- 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.
- 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.
- 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
