20 Minute black bean and lime soup
April 6, 2024Perfect for a tasty week night meal, black bean and lime soup is a surefire way to make everyone at the table happy. Trust me, this simple soup is sure to become another favorite in your house.
Equipment
- Large pot
- Immersion blender or normal blender
Ingredients
- 2 TBS olive oil
- 1 medium onion, roughly chopped (115 g) ~1 cup
- 2 carrots, peeled and sliced (77 g) ~½ cup
- 2 stalks celery, cut into pieces (60 g) ~½ cup
- 3 cloves garlic, minced ~1 TBS
- 1 TBS cumin
- 2 tsp paprika
- 1 tsp salt
- 3 15 oz cans black beans, drained and rinsed
- 3 cups vegetable broth
- 2 limes zest and juice
Instructions
- Heat a large pot over medium-low heat. Once hot, add in the olive oil, siwrling to coat the bottom of the pot.2 TBS olive oil
- Add in the onion, carrots, and celery. Season with a generous pinch of salt. Sauté for 5 minutes, stirring often.1 medium onion, roughly chopped, 2 carrots, peeled and sliced, 2 stalks celery, cut into pieces
- Add the garlic and cook for an additional 30 seconds, stirring the whole time.3 cloves garlic, minced
- To the pot, add the cumin, paprika, and salt. Stir to coat the vegetables in the seasonings and cook for about 1 minute.1 TBS cumin, 2 tsp paprika, 1 tsp salt
- Add the drained and rinsed canned black beans and vegetable broth to the pot. Turn the heat up to medium-high and bring to a boil. Once boiling, turn the heat down to low, and let simmer for 10 minutes, stirring occasionally.3 15 oz cans black beans, drained and rinsed, 3 cups vegetable broth
- Turn off the heat and add in the zest and juice of two limes.2 limes
- Use an immersion blender to puree part of the soup. If you don't have an immersion blender, transfer about ⅓ of the soup to a blender and blend until smooth before stirring it back in with the rest of the soup.
- Taste and check for flavor. Add more salt if needed.
- Ladle a portion into a bowl, add toppings of your choice and enjoy.