Vegetarian black bean soup is a healthy, hearty, and easy to make meal that will keep you warmed up all winter. Topping this soup with a spoonful of Greek yogurt, a few slices of avocado, and fresh cilantro takes it over the spot. Keep it vegan by omitting the yogurt, or make it heartier for meat-lovers by adding some sautéed chorizo sausage to the mix.
- 1 tablespoon olive oil
- 1onion, diced
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4cloves garlic, minced
- 3 cans (15 ounces each) black beans, drained but not rinsed
- 3 cups water
- 2 leavesbay
- 1/2 cup roughly chopped fresh cilantro
- Greek yogurt, for garnish (optional)
- Sliced avocado, for garnish (optional)
- Chopped cilantro, for garnish (optional)
- Sliced scallions, for garnish (optional)
- In a Dutch oven or heavy-bottomed pot heat oil over medium heat. Add onion, stir to coat with oil, and cook, stirring once or twice, until translucent, about 5 minutes.
- Stir in chili, oregano, cumin, salt, pepper, and garlic, and cook for another 1 to 2 minutes, until fragrant.
- Add black beans, stir, and cook for 1 to 2 minutes more.
- Stir in water and bay leaves. Bring soup to a boil. Reduce heat and simmer uncovered for 25 minutes.
- Using an immersion blender, purée soup for about 1 minute. (It should be mostly puréed but still with some good chunks and texture.) If you don’t have an immersion blender, transfer a couple ladles of soup to a traditional blender to purée, then return to the pot.
- Stir in cilantro. Serve immediately with desired toppings.