Black Bean Soup
Black beans and broth — simple, filling, and it gets better the next day when all the flavors settle.
Ingredients
- 3 cans (15 oz each) black beans (drained and rinsed)
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 large onion (diced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 pepper chipotle pepper in adobo (minced)
- 1 whole lime (juiced)
- 2 tbsp olive oil
- 1/4 cup cilantro (chopped)
- 1 whole bay leaf
A Bowl of Pure Comfort
Black bean soup is the recipe I turn to when I want something deeply satisfying that comes together without a lot of fuss. It's hearty, smoky, and incredibly flavourful. After years of testing, I've found that the secret is in how you build the spice base.
The Aromatic Foundation
Sauté diced onion, carrot, and celery in olive oil until softened. Add minced garlic, ground cumin, smoked paprika, and a pinch of cayenne. Cook for about a minute until the spices bloom and
View full recipe on Sugar Spice Lab