Black Bean Soup Recipe

Prep beans (if using dried)

If using dried black beans, sort and rinse 2 cups then soak overnight in cold water (cover by 2 inches) or use quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before cooking.

In a large Dutch oven or heavy pot, heat 2 tbs olive oil over medium heat until shimmering.

Add diced onion, carrot and celery (about 1 cup each). Sauté 6–8 minutes until softened and beginning to brown, stirring occasionally.

Add minced garlic and cook 30–60 seconds until fragrant, then stir in 2 tsp ground cumin, 1 tsp smoked paprika and 1 tsp dried oregano. Cook 30 seconds to bloom the spices.

Add the soaked/drained black beans (or 4 cans drained/rinsed) and 6 cups vegetable broth to the pot. Add 1 bay leaf. Bring to a boil, then reduce heat to a simmer.

Simmer, partially covered, for 45–60 minutes (dried beans) or 20–25 minutes (canned) until beans are very tender and flavors meld. If using canned beans, simmer longer to concentrate flavor as desired.

Remove bay leaf. Use an immersion blender to purée about half the soup directly in the pot for a thicker, creamier texture, leaving the remainder chunky. Alternatively, transfer 3–4 cups to a blender, pulse until smooth, and return to pot. Taste and adjust thickness with extra broth if too thick.

Stir in 2 tbs lime juice, 0.25 cups chopped cilantro, 1.5 tsp salt and 0.75 tsp black pepper. Heat 2–3 minutes more. Adjust seasoning: add more salt, pepper or lime juice to taste.

While soup simmers, combine 0.5 cups sour cream (or Greek yogurt), 1 tsp lime zest, 1 tbs lime juice and 0.25 tsp salt in a small bowl. Stir until smooth and chill briefly to let flavors meld. Taste and adjust salt or lime as desired.

Prepare garnish: combine 0.5 cup diced red bell pepper, 0.25 cup sliced green onion, 0.5 cup corn kernels, 0.5 seeded and minced jalapeño (optional) and 0.25 cups chopped cilantro in a small bowl. Toss gently and set aside. Keep lime wedges for serving.

Ladle hot black bean soup into bowls. Add a dollop (about 1 tbs) of lime sour cream to each bowl, then spoon a generous pinch of the veggie garnish on top or to the side. Sprinkle extra cilantro if desired and serve with a lime wedge.

Serve each bowl with warm cornbread (1 piece per serving).