Low Sodium Black Bean Soup with Lime and Cilantro

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Black Bean Soup with Lime and Cilantro

This hearty black bean soup builds deep flavor from a base of sautéed onion, bell pepper, garlic, and jalapeño, bloomed with cumin, smoked paprika, and oregano until the kitchen smells incredible. Three cans of black beans simmer low and slow in low-sodium chicken broth until they turn velvety, and a quick partial blend with an immersion blender gives the soup that classic creamy-yet-chunky texture. A generous hit of fresh lime juice and chopped cilantro stirred in right at the end keeps everything bright and vibrant rather than heavy. Ladle it into bowls with a dollop of sour cream and extra lime wedges for a cozy, restaurant-worthy bowl you can fully season to your own taste. It's a naturally satisfying option for anyone tracking their sodium intake, since you're in complete control of every seasoning decision from start to finish.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
1 jalapeño, seeded and finely diced
2 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
3 cans (15 oz each) black beans, drained and rinsed
4 cups low-sodium chicken broth
1 bay leaf
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
3 tbsp fresh lime juice (from about 2 limes)
¼ cup fresh cilantro, roughly chopped

For serving

sour cream, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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