Roasted Garlic Black Bean Soup with Lime – Cozy, Hearty, and Vegetarian

Roasted Garlic Black Bean Soup with Lime

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium red onion, diced
• 1 bell pepper (any color), diced
• 10 cloves roasted garlic , made into a paste with the side of your knife
• 1/4 cup Hatch green chile paste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon chili flakes (optional)
• 4 cups cooked Rancho Gordo black beans
• 2–3 cups bean broth or veggie broth (adjust for desired thickness)
• Juice of 1 lime
• Salt + pepper to taste

Optional Add-ins:

• Splash of sherry vinegar or red wine vinegar
• Chopped cilantro stems (cook them with the onions)

Toppings (build your own adventure):

• Sour cream or crema
• Chopped red onion
• Diced roasted sweet potato
• Cilantro
• Avocado slices
• Crushed tortilla chips or crispy tortilla strips
• Crumbled cotija or shredded cheddar
• Lime wedges

Instructions

1. Sauté aromatics.
Heat olive oil in a pot over medium heat. Add red onion and bell pepper with a pinch of salt. Cook 5–7 minutes until softened.
2. Add garlic + spices.
Stir in roasted garlic, cumin, smoked paprika, oregano, and chili flakes. Cook 1 minute until fragrant.
3. Add beans + broth.
Pour in the black beans and enough broth to cover. Stir in Hatch green chile paste if using. Simmer uncovered for 20–25 minutes to thicken slightly and let the flavors deepen.
4. Mash or blend a bit.
Use a bean masher or immersion blender to mash some of the beans in the pot. This releases starch and gives the soup a creamy body without losing texture. Alternatively, blend 1 cup in a blender and stir it back in.
5. Finish with lime.
Squeeze in lime juice and season with salt, pepper, and a splash of vinegar if it needs brightness.
6. Top and serve.
Ladle into bowls and top like a taco bar exploded in your kitchen.

Why I Love This