30ouncesBlack Beans - 2 cans, drained and rinsed well
4cupsChicken Broth
¼teaspoonSalt and Pepper - each
1-2teaspoonsLime Juice
Instructions
Place olive oil in a large stockpot or Dutch oven over medium heat.
Once the oil is hot, add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally.
Add in the garlic and seasonings. Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the black beans, followed by the chicken broth.
Increase the heat to medium-high and bring soup to a boil.
Reduce heat to medium-low and cover. Cook for 15-20 minutes. If you want a few whole black beans in your soup, reserve 1 cup now.
Use an immersion blender to puree the rest of the soup, adding in more chicken broth if desired to achieve your desired consistency.(Alternatively, allow the soup to cool slightly and carefully transfer the soup to a blender to puree.)
Add back in the reserved cup of black beans, if applicable.
Add additional seasonings to taste.
Notes
Serve this Soup: To add more flavor to the creamy soup, add avocado, cilantro, or bacon. You can also add green bell peppers, bay leaf, red onion, or sour cream.
Dried Beans: If you're using dried black beans, soak overnight before you make the perfect soup.
Ham Hock: If you have leftover ham hock, you can use it to flavor to the soup.
White Rice: Thicken the soup with fluffy white rice. You can also make orzo soup with a similar texture or serve over rice for a hearty meal.
Instant Pot Black Bean Soup: You can make this soup using the instant pot instead of a stock pot. If you don't have one, you can use a Dutch oven or soup pot as well.