Black Bean Soup
A thick, smoky, satisfying soup that's mostly pantry ingredients. Blending part of it gives a creamy texture without any cream.
by Culicious Kitchen
Ingredients
- 2 tbsp olive oil
- 1 onion
- 1 carrot
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 800 g canned black beans
- 750 ml vegetable stock
- 1 lime
- salt
- cilantro, avocado, sour cream
Method
- 1
Heat the olive oil in a pot over medium heat. Add the onion and carrot and cook until softened, about 6 minutes. Add the garlic, cumin, and paprika and cook 1 minute until fragrant.
- 2
Add the drained black beans, stock, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer.
- 3
Simmer gently for 20 minutes, partially covered, to let the flavors meld.
- 4
For a creamy texture, blend about half the soup: either scoop 2-3 cups into a blender (vent the lid and cover with a towel — hot liquid expands) and blend until smooth, then stir back in; or use a stick blender for a few pulses right in the pot.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.