Spicy Black Bean Soup
Spicy Black Bean Soup
A hearty, flavorful black bean soup with Cuban spices. Simple to make with canned beans but tastes like it simmered all day.
Servings: 2 | Prep: 10 min | Cook: 45 min | Calories: 220 per serving
Ingredients
Soup Base
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 rib celery, finely chopped
- 1 small carrot, peeled and sliced into thin rounds
- 2 cloves garlic, minced
- 1½ tsp ground cumin
- Pinch red pepper flakes (or 1/8 tsp if you like heat)
- 1 can (400-425g) black beans, rinsed and drained
- 350ml vegetable broth (low-sodium)
- 1 tbsp fresh cilantro, chopped (optional)
- ½-1 tsp sherry vinegar or 2 tsp fresh lime juice
- Salt and pepper to taste
Optional Garnishes
- Diced avocado
- Extra cilantro
- Thinly sliced radishes
- Tortilla chips
- Greek yoghurt or sour cream
Instructions
Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onion, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until vegetables are soft, 10-15 minutes.