Weeknight Black Bean Soup with chili oil

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tsp chili oil

Instructions

1. Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.
2. Add the black beans, cumin, chili powder, broth, salt, and pepper, scraping the pot well.
3. Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender.
4. For blended soups, blend only after ingredients are fully tender; for chunky soups, keep the texture intact. Add noodles/pasta late enough that they do not overcook.
5. Prepare the chili oil separately if needed, adjust seasoning, garnish, and serve hot.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

Browse all recipes →

Browse recipe collections →