30-Minute, One Pot, Nut-Free, Gluten-Free, Dairy Free, Vegetarian, VeganThis soup smells so appetizing, like cumin and citrus. It’s a super easy soup and the spices are spot on. I love to make it a main meal by serving with a side of cornbread.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American, Columbian
Keyword: black bean, gluten free, soup, stew, vegan
Servings: 4people
Calories: 317kcal
Author: Chef Sara Furcini
Ingredients
1medium white or yellow onionchopped
1redbell pepperchopped
2stalkscelerychopped
3tablespoonsolive oil
6clovesgarlicchopped
2teaspoonscumin powder or cumin seeds
1teaspoonchipotle powderor chili powder, preferably fresh
1teaspoonsalt
2cansblack beans (30 oz total)
2cupsfiltered water
1orange
2limes
1ozFresh cilantrochopped
Instructions
Sauté the vegetables. Chop the onion, bell pepper, and celery (trinity). Warm a pot over medium heat. Add the olive oil, onion, bell pepper, and celery. Cook, stirring occasionally for about 7 minutes. Chop the garlic and add to the pot with the cumin, chipotle, and salt. Stir to coat the vegetables and turn off the heat to avoid burning.
Simmer and blend the beans. Drain and rinse the beans. Add the beans and water to the pot and scrape with a spatula to release any caramelization from the bottom of the pot. Bring to a simmer over medium heat, about 8 minutes. Use an immersion blender to blend the stew for about 30 seconds or transfer 2 cups to a blender and blend until smooth and add back to the pot.
Season and serve with fresh citrus. Use a microplane or the fine holes of a grater to remove the zest from the orange. Season with orange zest, orange juice, and lime juice. Taste and add more salt if needed. Ladle and serve with chopped cilantro. Store leftover soup in the fridge for up to 2 days. Note: I especially like to garnish with a combination of juice and chopped bits of segmented citrus so that there are little pops of flavor.