Smoky Black Bean Soup Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
1 Tbsp olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 15-oz cans black beans, drained and rinsed
4 cups vegetable broth
3 Tbsp ground cumin
1 Tbsp garlic powder
1 tsp salt
¼ tsp pepper
¼ cup Sun-dried Tomato Gremolata (optional)
1In a large pot over medium heat, add the oil. When the oil is hot, add the onion and garlic. Saute for 10 minutes until caramelized.
2Add the black beans, vegetable broth, cumin, garlic powder, salt and pepper. Bring to a slight boil and reduce the heat to low. Cook uncovered for 15 minutes.
3When the soup is done cooking, remove it from the heat and use an immersion blender to blend about half of the soup so that it becomes creamy and thick, but still retains some of the whole beans. Alternatively, pour half of the soup into a blender, mix until smooth, and stir it back into the pot with the other half of the soup.
4Taste and adjust the seasonings, as necessary.
5To serve, spoon the soup into a bowl and top with 1-2 teaspoons of the Sun-dried Tomato Gremolata (optional).
6Ditch the oil: Use vegetable broth or water to saute the onion and garlic.
7Spoiler Alert: Smoky Black Bean Soup will stay fresh in an air-tight container in the refrigerator for a week.
8Batch it up! Smoky Black Bean Soup can be frozen for up to 3 months.