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whole black beans and small softened red pepper pieces in thick dark black-bean soup with one small white yogurt dollop in a plain bowl, with no rice, citrus slices or garnish
Melissa Hart

Quick Black Bean Soup

Canned black beans make a quick soup possible without pretending dry beans can soften in half an hour. Mashing one can gives the broth body while two stay mostly whole. Orange juice and cumin take the flavor in a bright direction, with red pepper softened in the base rather than scattered raw over the top. The yogurt belongs in individual bowls, where it stays visible long enough to cool a spoonful without lightening the whole pot to gray.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 1 red bell pepper finely diced
  • 2 garlic cloves minced
  • 2 tsp ground cumin
  • 3 cans 15 oz each black beans, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 1/2 cup orange juice
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/3 cup plain Greek yogurt

Method
 

  1. Heat oil in a 5-quart pot over medium heat. Cook onion and red pepper for 6 minutes, then stir in garlic and cumin for 30 seconds.
  2. Mash 1 can of beans in a bowl with 1/2 cup of the measured broth until mostly smooth. Add the mash and remaining whole beans to the pot.
  3. Pour in remaining broth and orange juice, then add salt and pepper. Bring to a simmer.
  4. Simmer uncovered for 12 to 15 minutes, stirring from the bottom, until the soup thickens slightly and the pepper is tender.
  5. Stir in lime juice off the heat. Divide among 6 bowls and add the yogurt evenly as small dollops.