Note: that’s the name the blogger gave that recipe, not me. 🙂 This soup was good, but it’s not my favorite. This one is my favorite. My 10 year old said this soup was good except for the tomatoes.
Our Very Favorite Black Bean Soup
time needed: 45 min.
1 tablespoon olive oil
1 large yellow onion, diced
1 teaspoon dried oregano
6 large cloves garlic, minced (about 2 tablespoons)
1 tablespoon ground cumin
1 jalapeno pepper, seeded and minced (I omitted)
4 (15-ounce) cans cooked black beans, undrained
1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
2 tablespoons fresh lime juice (about 1 juicy lime)
Cheddar cheese or vegan cheese
Sour cream or vegan sour cream
Your favorite hot sauce
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.