Best Black Bean Cumin Soup
Hey there, soup lovers! Today, we’re making a delicious and comforting Black Bean Cumin Soup that’s perfect for chilly days or whenever you’re craving something hearty and flavorful.
This soup makes a hearty yet cozy dinner for the winter season. It is simple to put together, and you can serve it with crackers, croutons, bagel chips, or freshly baked bread.
Here’s your list of ingredients:
Ingredients for Black Bean Cumin Soup:
- 2 Tbsp olive oil
- 1 large onion
- 5 garlic cloves
- ½ tsp salt
- 1 Tbsp fresh thyme
- 3 cans black beans–drained and rinsed
- 4 cups vegetable stock
- 1 (28) oz can diced or whole tomatoes
- 2 tsp ground cumin
Okay, let’s get going!
How to Make the Black Bean Cumin Soup
First, grab a large pot and heat up some olive oil over medium heat. Once the oil is shimmering, toss in your chopped onion and a pinch of salt. Let them sizzle away for about 5-7 minutes until they’re soft and fragrant, stirring occasionally so they don’t stick.
Now it’s time to amp up the flavor! Add minced garlic, fresh thyme (stems and all for now), and a generous sprinkle of ground cumin to the pot. Let them mingle with the onions for just a minute, and you’ll start to smell that wonderful aroma filling your kitchen.
Next, it’s bean time! Add in your black beans, canned tomatoes with their juices, and some vegetable stock to bring everything together. Give it a good stir and bring the whole pot to a boil.
Once it’s bubbling, reduce the heat and let it simmer gently for about 20 minutes. This gives all those flavors a chance to meld together and create that rich, savory base for your soup.
Now for a little clean-up. Fish out those thyme stems (they’ve done their job) and discard them. We just want their essence, not the twigs!
Time to blend! If you have an immersion blender, now’s the time to put it to work. Carefully blend the soup until it’s smooth and creamy, with no big chunks left. If you don’t have an immersion blender, you can use a regular blender, but be sure to let the soup cool a bit first and blend it in batches.
Now comes the fun part – serving! Ladle your silky smooth soup into bowls, and if you’re feeling fancy, garnish it with some fresh cilantro, a dollop of sour cream, or some creamy avocado slices.
Or, set those toppings out on the side and let everyone customize their own bowl.
For a few carbs and extra crunch, you can serve your black bean cumin soup with croutons, crackers, or bagel chips. Freshly baked bread goes great with this dish as well. Or you could toast some sourdough bread and serve that with butter on the side.
More Soups You Might Enjoy
- Tasty Chicken Tortilla Soup
- Hearty Chicken and Kale Quinoa Soup
- Slow Cooker Chicken Taco Soup
- Creamy Pumpkin Soup
Black Bean Cumin Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
Description
This black bean cumin soup makes a hearty yet cozy dinner for the winter season. It is simple to put together, and you can serve it with crackers, croutons, bagel chips, or freshly baked bread.
Ingredients
- 2 Tbsp olive oil
- 1 large onion
- 5 garlic cloves
- ½ tsp salt
- 1 Tbsp fresh thyme
- 3 cans black beans–drained and rinsed
- 4 cups vegetable stock
- 1 (28) oz can diced or whole tomatoes
- 2 tsp ground cumin
Garnish: sour cream, fresh cilantro, avocado
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and salt and cook until softened, about 5-7 minutes.
- Add garlic and thyme (full stems), and cumin, and saute for an additional minute.
- Stir in the beans, tomatoes in their juice, and vegetable stock.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove thyme stems and discard.
- Using an immersion blender, puree until the soup is smooth and creamy and no large chunks are left.
- Pour into serving dishes and garnish with fresh cilantro, sour cream, or avocado if so desired! Or serve those on the side and let your guests choose!
