Equipment
* optional
Ingredients
Aromatics & Base
- 15 ml olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, seeded and minced
- 4 garlic, minced
Spices
- 4 g ground cumin
- 3 g smoked paprika
- 2 g dried oregano
Bulk
- 800 g canned black beans, rinsed and drained
- 500 ml vegetable broth, low-sodium
Finishing & Garnish
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and minced jalapeno, sauteing until the onions become translucent and soft.
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook continuously until the spices release their aromas and coat the vegetables.
Add the rinsed black beans and vegetable broth to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let simmer.
Using an immersion blender, briefly puree a portion of the soup right in the pot. If you do not have an immersion blender, use a potato masher to crush about half of the beans. This naturally thickens the broth while leaving plenty of whole beans for texture.
Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and season with kosher salt and black pepper as needed.
Ladle the hot soup into warm bowls. Top with chopped fresh cilantro and serve immediately.
Chef's Notes
- Toasting the cumin and smoked paprika in the hot oil before adding the liquids is a crucial technique called blooming. This wakes up the fat-soluble flavor compounds and deepens the overall profile of the soup.
- For an even richer texture, you can skip rinsing one can of beans and add the starchy bean liquid directly into the pot. If doing so, slightly reduce the amount of added vegetable broth.
- If you prefer a perfectly smooth, refined texture (veloute style), you can blend the entire soup in a stand blender until completely silky, then pass it through a fine-mesh strainer.
Storage
Refrigerator: 5 days — Soup will thicken considerably in the fridge. Add a splash of water or vegetable broth when reheating.
Freezer: 3 months — Freeze without fresh garnishes. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally, until simmering.
