Hearty Black and Red Bean Soup

Name: Hearty Black and Red Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 1 medium red bell pepper (chopped); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups vegetable broth; 1 can (400g) black beans (rinsed and drained); 1 can (400g) red beans (rinsed and drained); 1 can (400g) diced tomatoes (with juice); 1 teaspoon salt (or to taste); 1/4 teaspoon black pepper (freshly ground); 1 tablespoon lime juice (fresh); sour cream (for serving); fresh cilantro (chopped); avocado (sliced)

60 min 6 servings Easy

All Recipes

This comforting black and red bean soup is rich in flavour and perfect for a cozy meal. Packed with nutrients, it's a healthy choice for any day.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

For those seeking a nourishing and satisfying meal, this black and red bean soup offers a burst of flavour and warmth. With its robust mix of spices and wholesome ingredients, it's an ideal dish for chilly evenings or whenever you crave something hearty. The combination of black and red beans not only adds a beautiful colour contrast but also provides a complete protein source, making it perfect for vegetarians and meat-lovers alike. This version of the classic soup is enhanced with aromatic vegetables and spices, delivering a punch of taste in every spoonful.

Instructions

Sauté aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and chopped red bell pepper, cooking for an additional 2 minutes.

Pro tip: Ensure the onions are soft to bring out their sweetness.

Add spices

Stir in ground cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices, releasing their full flavour.

Pro tip: Don't skip this step; it enhances the depth of flavour.

Combine liquids and beans

Pour in the vegetable broth, black beans, red beans, and diced tomatoes with juice. Stir to combine.

Pro tip: Use low-sodium broth if you're watching your salt intake.

Simmer the soup

Bring the mixture to a boil over high heat. Reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Pro tip: Simmering uncovered helps to thicken the soup.

Season to taste

Add salt and freshly ground black pepper to taste. Stir in fresh lime juice just before serving.

Pro tip: Taste the soup before adding salt, as canned beans can be salty.

Serve the soup

Ladle the soup into bowls and top with sour cream, fresh cilantro, or sliced avocado, if desired.

Pro tip: Serve with lime wedges for an extra citrus kick.

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Tips & Tricks

Rinse and drain canned beans to reduce sodium content.
Use smoked paprika for a deeper flavour profile.
Adjust the spice level by adding more or less chili powder.

Frequently Asked Questions

What are the main ingredients in black and red bean soup?

The main ingredients include black beans, red beans, onion, garlic, red bell pepper, vegetable broth, and spices like cumin and chili powder.

How long does it take to make black and red bean soup?

The total time to make this soup is about 60 minutes, including preparation and cooking time.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. You'll need about 2 cups of chopped fresh tomatoes.

Is black and red bean soup healthy?

Yes, this soup is healthy. It's rich in protein, fiber, and various nutrients while being low in fat.

How should I store leftover black and red bean soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Can I make this soup spicier?

Yes, you can increase the amount of chili powder or add a pinch of cayenne pepper for extra heat.

What can I serve with black and red bean soup?

Serve it with crusty bread, a green salad, or top with sour cream and fresh cilantro for added flavour.

Serving Suggestions

Serve the black and red bean soup with a side of crusty bread or a light green salad for a balanced meal. It pairs wonderfully with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness. This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat gently on the stove over medium heat, adding a splash of vegetable broth or water to thin as needed.

Nutrition per serving

250

Calories

10g

Protein

Fat

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