Name: 30-Minute Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced and divided; 1 large red bell pepper, diced; 2 medium stalks celery, halved lengthwise and sliced; 3 cloves garlic, minced; 1 tablespoon cumin; 1 1/2 teaspoons dried oregano; 3 15-ounce cans black beans, drained and rinsed; 2 chipotle chiles in adobo sauce, minced; 4 cups vegetable stock; 1 tablespoon lime juice, from 1 large lime; Kosher salt and black pepper; 1 large avocado, diced; 2 small tomatoes, seeded and diced; 2 tablespoons finely diced onion, reserved from soup; 1/2 bunch cilantro, chopped; 1/2 tablespoon lime juice, from 1/2 large lime; Kosher salt and black pepper

30-Minute Black Bean Soup

A bowl of black bean soup topped with avocado salsa, tortilla chips and a lime wedge

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This 30-Minute Black Bean Soup is vegan, easy to make, and so delicious you won’t believe it’s healthy. Top it off with fresh avocado salsa!

Author: Emily Hanka
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings 1x

Ingredients

Units Scale

2 tablespoons olive oil
1 medium onion, diced and divided
1 large red bell pepper, diced
2 medium stalks celery, halved lengthwise and sliced
3 cloves garlic, minced
1 tablespoon cumin
1 1/2 teaspoons dried oregano
3 15–ounce cans black beans, drained and rinsed
2 chipotle chiles in adobo sauce, minced
4 cups vegetable stock
1 tablespoon lime juice, from 1 large lime
Kosher salt and black pepper

For the avocado salsa:

1 large avocado, diced
2 small tomatoes, seeded and diced
2 tablespoons finely diced onion, reserved from soup
1/2 bunch cilantro, chopped
1/2 tablespoon lime juice, from 1/2 large lime
Kosher salt and black pepper

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium heat. Add onion (reserve about 2 tablespoons) for the avocado salsa), bell pepper, and celery. Season with a pinch of salt and pepper and sauté, stirring occasionally, for 5-7 minutes or until onion is soft and translucent.
Add garlic, cumin, and oregano, and sauté for an additional minute or until fragrant.
Add chipotle chiles, black beans, and vegetable stock. Season with another pinch of salt and pepper, then increase heat to high and bring to a boil. Stir and reduce heat to medium. Simmer, partially covered, for 15-20 minutes, stirring occasionally.
While the soup is simmering, stir together the ingredients for the avocado salsa in a small bowl. Set aside.
Transfer about two-thirds of the soup carefully into a blender. Make sure the lid is vented and covered with a towel, then blend for 30 to 60 seconds, or until smooth. Alternatively, you could use an immersion blender to partially blend the soup, or leave it as-is for a brothier version. Pour the blended mixture back into the pot and stir in the lime juice. Taste, adjust seasonings as needed, and serve topped with a spoonful of avocado salsa.

Find it online: https://www.emilyeatsthings.com/30-minute-black-bean-soup/