Description

Black Bean Soup is a hearty, soul-soothing dish that embodies community and celebration. Perfect for Juneteenth or family gatherings, this vibrant soup features rich flavors of smoky black beans, aromatic spices, and a bright finish of lime juice. Easy to prepare and adaptable to various dietary preferences, each bowl invites you to savor the moment while honoring cultural traditions.

Ingredients

Scale

1 cup dried black beans (or 2 cans, rinsed)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 medium bell pepper, diced
2 tsp cumin
4 cups low-sodium vegetable broth
2 tbsp lime juice (freshly squeezed)

Instructions

Soak the dried black beans overnight in water. If using canned beans, rinse them well.
In a large pot over medium heat, add olive oil and sauté chopped onion and bell pepper for about five minutes until soft.
Stir in minced garlic and cumin; cook for an additional minute until fragrant.
Add the soaked or rinsed black beans and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 30 minutes.
For a creamier texture, blend part of the soup using an immersion blender or transfer some to a blender before returning it to the pot.
Stir in freshly squeezed lime juice before serving. Garnish with cilantro or avocado if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: African American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 2g
Sodium: 350mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 12g
Protein: 13g
Cholesterol: 0mg

Keywords: For added spice, include jalapeños or chipotle peppers. Substitute black beans with pinto beans or add corn for extra sweetness and texture. Leftovers can be stored in an airtight container in the refrigerator for up to five days.