Black Bean and Lime Soup
This Easy Black Bean and Lime Soup Recipe is made with canned black beans, shallots, garlic, lime and cilantro. It’s a quick and healthy vegetarian and vegan soup that's delicious for lunch or dinner.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Dish, Soup
Cuisine: Gluten Free, Vegetarian
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 322kcal
- 1 tablespoon butter (or olive oil)
- 3 cloves garlic (minced)
- 1 shallot (minced)
- 1/2 teaspoon ground cumin
- 2 cups vegetable stock
- 2 15.5 oz cans black beans (drained and rinsed)
- 1/4 cup cilantro
- 1 lime (juiced and zested)
- salt and pepper (to taste)
Melt the butter (or olive oil) in a large pot or Dutch oven over medium heat.
Add the garlic and shallot. Cook 2-3 minutes to soften. Stir in the cumin and cook for an additional 30-60 seconds.
Pour in the vegetable stock and black beans. Cook 15-20 minutes to soften the beans.
If you would like some whole beans in your soup, remove about 1/3 of the soup and place in a bowl. Transfer the remaining soup to a blender and add the cilantro. Puree until smooth and then add back to the pan with the reserved beans.
Stir in the lime juice, taste, and season with salt, pepper, and/or additional lime, as needed.
Serve with sour cream and a sprinkle of fresh cilantro, if desired.
Tips and Techniques
- Use canned black beans for the most tender, velvety results.
- You can use a small onion in place of the shallot, if preferred.
- An immersion blender can also be used to blend the soup right in the pot to the desired consistency.
- Store leftover soup in an airtight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.
Serving: 1serving | Calories: 322kcal | Carbohydrates: 54g | Protein: 19g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 475mg | Potassium: 785mg | Fiber: 19g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 5mg