Spicy Black Bean Soup with Sweet and Sour Citrus

5 from 2 votes

Spicy Black Bean Soup with Sweet and Sour Citrus

A 30-minute black bean soup recipe that comes together in 1-pot. This spicy soup smells incredibly appetizing as it cooks, and the flavor practically explodes in your mouth. Cumin and chipotle add an earthy element with a bright flavor coming from citrus and cilantro. This recipe is gluten free, dairy free, and vegan.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American, Columbian

Keyword: black bean, gluten free, soup, stew, vegan

Servings: people

Calories: 317kcal

Author: Chef Sara Furcini

Ingredients

1 medium white or yellow onion chopped
1 red bell pepper chopped
2 ribs celery chopped
3 tablespoons olive oil
6 cloves garlic chopped
2 teaspoons cumin powder or cumin seeds
1 teaspoon chipotle powder
1 teaspoon salt
2 cans black beans (30 oz total)
2 cups filtered water
1 orange
2 limes
1 oz Fresh cilantro chopped

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.
Simmer and blend the beans. Drain and rinse the beans. Combine the beans and water with the vegetables and bring to a simmer, 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 to add fresh orange zest. Cut the orange in half and squeeze over the soup (use your fingers to catch any seeds). Add the juice of 1 lime. Taste the soup and add more salt if needed. Remove the peel and cut the remaining orange half and lime into segments and serve over top of the soup. Garnish with cilantro.

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