Vegetarian Black Bean Soup
This robust and immensely satisfying soup balances the earthiness of protein-rich black beans with fresh orange juice and orange zest.
Servings: 8 People
Calories: 279kcal
Equipment
Ingredients
- ¼ cup olive oil
- 2 onions , chopped
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 4 (15-ounce) black beans , rinsed and drained
- ½ cup fresh orange juice
- 1 teaspoon grated orange zest
- 2 cups less-sodium vegetable broth , or more as desired
- 2 bay leaves
- Kosher salt and freshly ground pepper to taste
To Serve (Pick and Choose):
- Sour cream
- Lime wedges
- Fresh cilantro leaves
- Sliced scallions , white and green parts
- Crushed tortilla chips
- Diced avocados
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and saute for 5 minutes, until golden and tender. Add the garlic, cumin and oregano and stir for 1 minute until you can smell the garlic. Stir in the black beans, orange juice, orange zest, and chicken broth. Season with salt and pepper. Bring to a simmer, and cook, stirring occasionally for about 15 minutes until the flavor meld a bit.
- Remove half of the bean mixture and puree in a food processor or blender. Return the pureed beans to the pot. Taste, and adjust seasonings as needed. If the soup seems too thick, you can add a bit more broth.
- Serve hot in bowl with the desired toppings.
Nutrition
Calories: 279kcal | Carbohydrates: 41g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1054mg | Potassium: 746mg | Fiber: 15g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 5mg