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Homemade Easy Black Bean Soup with Avocado photo

Easy Black Bean Soup with Avocado

This Easy Black Bean Soup is so comforting! Packed with flavor and topped with creamy avocado, it's a nutritious weeknight winner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced small
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground oregano
  • 4 cups black beans, cooked (if using canned, rinse well)
  • 15 ounces diced tomatoes (can)
  • 4 cups vegetable broth
  • 1 avocado, peeled, pit removed, and diced small
  • 1/4 cup cilantro, fresh, chopped
  • 1 lime, cut into wedges

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring spoons
  • Can opener

Method
 

  1. Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced yellow onion and sauté until translucent, about 5 minutes.
  2. Next, stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
  3. Sprinkle in the ground cumin, smoked paprika, ground black pepper, kosher salt, and ground oregano. Stir well to coat the vegetables in the spices and allow them to toast for about a minute.
  4. Pour in the cooked black beans and the can of diced tomatoes (with their juices). Mix everything together, allowing the flavors to meld for a couple of minutes.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, stirring occasionally.
  6. After simmering, taste the soup and adjust the seasoning, if necessary. To serve, ladle the soup into bowls and top with diced avocado, fresh cilantro, and a squeeze of lime juice.

Notes

  • Store leftovers in an airtight container for up to 5 days.
  • Freeze the soup in a freezer-safe container for up to 3 months.
  • If the soup is too thick, add more vegetable broth or water to reach desired consistency.