Black Bean Soup

Love this black bean soup recipe from “Our Best Bites.” I was pleasantly surprised by both the taste and the satisfaction I felt after our meal the first time I cooked this soup. It’s a vegetarian dish, but don’t let that stop you – it’s one of our go-to favorites especially on those cold fall/winter days!

This recipe has a great protein and veggie base. To round out the meal we often add a little bit of shredded cheese on top (fat) and a side salad or a steamed veggie.


1 Tbsp olive oil
3/4 cup diced carrots
3/4 cup diced celery
4 cloves garlic, roughly chopped
2 cans (15 oz) blacked beans (drained and rinsed)
1 (3.5 oz) can diced green chiles
2 (15 oz) cans low sodium beef broth
1 tsp salt
1/8 tsp back pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dried oregano
1 bay leaf
1 lime, juiced
Optional toppings: chopped cilantro, shredded cheese, additional lime wedges


  1. Heat olive oil in  large stockpot over medium heat. Add carrots, celery, onion, and garlic and cook for 4-5 minutes
  2. Add the black beans, chilies, and beef broth. Stir to combine and then add spices and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup.
  3. Use an immersion blender to purée the soup to desired consistency (or transfer in batches to a blender but be careful, it will be hot!)
  4. Squeeze in the juice from one lime and give another stir or pulse to combine
  5. Serve in bowls with desired toppings

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