Best Our Favorite Black Bean Soup Recipes

OUR VERY FAVORITE BLACK BEAN SOUP

Steps:

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

OUR FAVORITE BLACK BEAN SOUP

Steps:

• Mash one of the cans of beans with the juice with a potato masher. Drain and rinse the other two cans of beans and set these whole beans aside.
• Add salsa, garlic powder, chili powder, salt, and cumin to the one can of beans that were mashed, then set aside.
• In a pot bring the broth, water, and onion to a boil.
• Simmer until the onions are clear. Then add the corn and all of the beans to the pot (both the mashed and the ones not mashed).
• Stir well and then simmer at a low heat for about a half hour.
• Can serve topped with sour cream and diced green onions.