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Dinner recipe · from the recipe book

Smoky Black Bean Soup with Lime Crema

A thick, smoky cumin-spiced black bean soup, partly blended for creaminess, with soft carrot, celery and onion, topped with tangy lime yogurt crema and fresh cilantro.

Smoky Black Bean Soup with Lime Crema

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 2 tbsp32 gTomato paste
  • 5 cups860 gBlack beans, canned, drained and rinsed
  • 4 cups880 gVegetable broth
  • 2 tbsp30 gLime juice
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: dice the onion, carrot and celery, seed and mince the jalapeño, mince the garlic, chop the cilantro, and dice the avocado just before serving.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes.
  3. Add the jalapeño and garlic and cook 1 minute. Stir in the cumin, smoked paprika, oregano and tomato paste and cook 1 minute more until fragrant.
  4. Add the black beans and vegetable broth. Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes.
  5. Meanwhile, make the lime crema: stir the Greek yogurt with half of the lime juice and refrigerate.
  6. Ladle about half of the soup into a blender, purée until smooth (vent the lid and hold it with a towel), and return it to the pot. Stir in the remaining half of the lime juice and the black pepper.
  7. Serve in bowls topped with the lime crema, avocado and cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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