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Pioneer Woman Black Bean Soup

Pioneer Woman Black Bean Soup - recipe card
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This hearty black bean soup is a smoky, savory one-pot meal with tender beans, sweet bell peppers, and a gentle kick of spice. Pureed to a creamy consistency with some texture remaining, it’s finished with a bright squeeze of lime and creamy sour cream for balance.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 4 cups (2 cans, 15 oz each) black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp black pepper, freshly ground
  • 1 tbsp fresh lime juice
  • 1/4 cup Greek yogurt or sour cream, for serving
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1/4 cup red onion, finely diced, for garnish (optional)

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  2. Add the garlic and jalapeño, and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
  3. Stir in the tomato paste and cook for 2 minutes, until it deepens in color and coats the vegetables. This caramelization adds richness.
  4. Add the cumin, smoked paprika, and oregano, and cook for 1 minute, stirring to toast the spices and release their oils.
  5. Add the drained black beans, vegetable broth, and bay leaves. Increase heat to high and bring to a boil.
  6. Once boiling, reduce heat to medium-low, cover partially, and simmer for 30 minutes, stirring occasionally, until the beans are very tender and the broth has slightly thickened.
  7. Remove the pot from heat and discard the bay leaves.
  8. Using an immersion blender, blend about half the soup directly in the pot until smooth but leave some whole beans for texture. Alternatively, transfer 2 cups of the soup to a blender, puree carefully, and stir back into the pot.
  9. Return the pot to medium heat, stir in kosher salt and black pepper, and heat through, about 5 minutes.
  10. Stir in the fresh lime juice, then taste and adjust seasoning with more salt or lime if needed.
  11. Ladle the soup into bowls, top each with a dollop of sour cream or yogurt, a sprinkle of fresh cilantro, and if desired, a few bits of red onion for crunch.
  12. Serve warm, ideally with crusty bread or tortilla chips on the side for dipping.

Notes

Storage: Let the soup cool to room temperature, then refrigerate in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until hot (about 10 minutes). Add a splash of broth or water if the soup is too thick. Microwave reheating: place in a microwave-safe bowl, cover, and heat on high in 2-minute intervals, stirring between, until hot.

Nutrition

Keywords: black bean soup, Pioneer Woman, one-pot soup, vegetarian soup, smokey soup, easy dinner, comfort food, healthy soup, high fiber meal, meal prep soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-black-bean-soup-recipe/