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Anyone else feeling a little cold lately? Since we’ve moved to Arkansas, we’ve been spoiled with weather that is over 40 degrees almost every day! It’s amazing—especially considering when we left Indianapolis there was a high of 12 degrees. Though we’re enjoying temperatures above freezing while other parts of the country are dealing with snowstorms, it was cold and rainy today and all I wanted to do was stay inside, watch Netflix, and fill up with some warming soup.
This jalapeño black bean soup is everything I’ve ever wanted in a soup. It’s creamy, incredibly filling, bright, and full of flavor. Better yet, it’s super easy and naturally gluten free and vegan! All you have to do is chop, cook, simmer, and blend. I was inspired by the flavors in my black bean dip. Have you tried that recipe yet? It is another winner.
I hope you enjoy this soup! It is so good and perfect for the winter weather!
p.s. even Neal loved this soup, and he can be skeptical of non-meat dishes.
Black Bean Jalapeño Soup
- 2 tbsp extra virgin olive oil
- 1 large yellow onion diced
- 1 large carrot diced
- 2 celery stalks diced
- 1 tsp salt divided (I used fine ground Himalayan)
- 4 garlic cloves pressed or minced
- 2 jalapeños de-seeded and diced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp dried oregano
- 4 cups vegetable stock
- 3 cans black beans
- 1/4 cup lime juice (about 2 limes), to taste
- 1/4 cup cilantro chopped
- Heat the olive oil in a large pot until shimmering. I used a 6 quart stock pot. Add onion, carrot, celery, and 1/2 tsp. of the salt. Cook on medium heat until the vegetables are tender and onions are translucent, about 10-15 minutes.
- Add the garlic, jalapeños, cumin, coriander, oregano, and the rest of the salt. Cook until fragrant and jalapeños are slightly soft, about 1 to 2 minutes.
- Add about 1/2 cup of vegetable stock and scrape up all the brown bits to deglaze the pot. After the stock reduces by about half, add the remaining stock.
- Add the black beans. Bring the soup to a boil, then reduce to a simmer for about 15-20 minutes until the beans are tender and broth is flavorful.
- Puree some of the soup using either an immersion blender or counter blender. If using an immersion blender, blend about half. You still want some texture from the beans. I transferred about 4 cups to my blender. Return the pureed soup to the pot.
- Stir in the cilantro. Stir in the lime juice to taste, starting with the juice from 1 lime and working up to 2 based on personal preference (I used 2 limes). Season with salt and pepper, if needed. Add any other additional toppings and serve!
Optional toppings: sour cream, goat cheese, queso fresco, diced avocado, tortilla chips