Print

Smoky Black Bean Soup with Lime Crema

smoky black bean soup - featured image
Print Recipe

This smoky black bean soup is a quick, hearty, and deeply flavorful dinner featuring chipotle, cumin, and fire-roasted tomatoes, finished with a tangy lime crema. It’s easy to make, naturally gluten-free, and perfect for cozy nights or family gatherings.

Ingredients

Scale
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 bay leaf (optional)
  • 2 tablespoons fresh lime juice (from 1 lime)
  • For the Lime Crema:
  • 1/2 cup sour cream (or Greek yogurt)
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • Pinch of salt
  • Optional Toppings:
  • Chopped fresh cilantro
  • Diced avocado
  • Crumbled queso fresco or feta
  • Thinly sliced radishes
  • Toasted pepitas (pumpkin seeds)

Instructions

  1. Prep the Ingredients (5 minutes): Chop onion, mince garlic, drain and rinse black beans, zest and juice lime.
  2. Sauté the Aromatics (5 minutes): Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Stir in garlic and cook for 1 minute until fragrant.
  3. Add Spices (2 minutes): Sprinkle in cumin, chipotle chili powder, smoked paprika, salt, and black pepper. Stir well to coat onions and garlic.
  4. Add Beans and Tomatoes (3 minutes): Add black beans and fire-roasted tomatoes. Stir together. Add bay leaf if using.
  5. Pour in Broth and Simmer (20 minutes): Add vegetable broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally.
  6. Blend for Creaminess (5 minutes): Remove bay leaf. Use an immersion blender to blend about half the soup until creamy but still chunky. If using a countertop blender, let soup cool slightly and blend in batches.
  7. Finish with Lime (2 minutes): Stir in fresh lime juice. Taste and adjust seasoning as needed.
  8. Make the Lime Crema (3 minutes): In a small bowl, whisk together sour cream (or Greek yogurt), lime zest, lime juice, and a pinch of salt until smooth.
  9. Serve (5 minutes): Ladle soup into bowls. Top with lime crema and desired garnishes such as cilantro, avocado, cheese, radishes, or pepitas.

Notes

Rinse canned beans well to avoid metallic taste. Adjust chipotle for desired heat. For vegan, use dairy-free yogurt in crema. Soup thickens as it sits; add broth to loosen when reheating. Blending half the soup creates a creamy texture without dairy. Lime juice brightens the flavor—add at the end. Customize toppings and add-ins as desired.

Nutrition

Keywords: smoky black bean soup, lime crema, vegetarian soup, gluten-free, easy dinner, Mexican soup, chipotle, fire-roasted tomatoes, comfort food

Find it online: https://evabake.com/smoky-black-bean-soup-recipe-easy-flavorful-dinner-with-lime-crema/