Ingredients:

  • 4 (15 ounce) cans black beans, rinsed and drained
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried Mexican oregano
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup fresh cilantro, chopped (for garnish/mixing)

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté for 7 minutes until the vegetables are translucent and slightly golden. Add the minced garlic during the last minute of cooking.
  2. Stir in the cumin, chili powder, and dried oregano. Cook for 30 seconds until the spices are fragrant, maximizing their smoky, earthy potential.
  3. Add the rinsed black beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 35 minutes total.
  4. During the final 10 minutes of simmering, use an immersion blender or potato masher to blend about one-third of the beans directly in the pot. This releases the starches, immediately thickening the liquid and creating a rich, velvety texture.
  5. Taste and season generously with salt and pepper. Stir in fresh cilantro, if desired. Ladle the Our Favorite Black Bean Soup into bowls and serve hot.