Citrus Black Bean Soup
A zesty, hearty soup that’s bursting with bold flavors and refreshing citrus notes.
This Citrus Black Bean Soup combines the richness of black beans with the vibrant zest of fresh citrus for a delightful twist on a classic. Perfect as a light lunch or a hearty dinner, this soup is as nutritious as it is flavorful. It’s spiced with a blend of cumin, garlic, and smoked paprika, balanced with fresh lime and orange juice for a tangy finish. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro for a satisfying meal.
Recipe
Ingredients:
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder (optional, for heat)
3 cups cooked black beans (or 2 cans, rinsed and drained)
4 cups vegetable stock
Juice of 1 lime
Juice of 1 orange
Zest of 1 lime and 1 orange
Salt and pepper to taste
Optional toppings: sour cream, cilantro, diced avocado, or tortilla strips
Recipe Instructions:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic, cumin, smoked paprika, and chili powder (if using) and cook for 1 minute until fragrant.Add Black Beans and Stock:
Stir in the black beans and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.Blend for Texture:
Use an immersion blender to blend the soup partially, leaving some beans whole for texture. Alternatively, blend half the soup in a regular blender and return it to the pot.Add Citrus:
Stir in the lime juice, orange juice, and citrus zest. Season with salt and pepper to taste.Serve:
Ladle the soup into bowls and top with sour cream, fresh cilantro, diced avocado, or crispy tortilla strips. Serve with a wedge of lime on the side.
