Wow, this soup was just perfect! We ate it ALL! This will be my go-to black bean soup now. Easy-peasy, and awesome! I served mine with sour cream, avocado, and blue tortilla chips. FYI, this soup is vegan (use some vegan sour cream as a garnish!).
Vegetarian Black Bean Soup
time needed: 1 hour
1 tablespoon olive oil
1 onion, diced
1 1/2 tablespoons chili powder
1 1/2 tablespoons oregano
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
3 cans (15 ounces each) black beans, drained but not rinsed
3 cups water
2 bay leaves
1/2 cup roughly chopped fresh cilantro
Greek yogurt, for garnish (optional)
Sliced avocado, for garnish (optional)
Chopped cilantro, for garnish (optional)
Sliced scallions, for garnish (optional)
In a Dutch oven or heavy-bottomed pot heat oil over medium heat. Add onion, stir to coat with oil, and cook, stirring once or twice, until translucent, about 5 minutes.
Stir in chili, oregano, cumin, salt, pepper, and garlic, and cook for another 1 to 2 minutes, until fragrant.
Add black beans, stir, and cook for 1 to 2 minutes more.
Stir in water and bay leaves. Bring soup to a boil. Reduce heat and simmer uncovered for 25 minutes.
Using an immersion blender, purée soup for about 1 minute. (It should be mostly puréed but still with some good chunks and texture.) If you don’t have an immersion blender, transfer a couple ladles of soup to a traditional blender to purée, then return to the pot.
Stir in cilantro. Serve immediately with desired toppings.