Black Bean Soup with Crispy Polenta Croutons
A creamy, hearty black bean soup blended smooth and topped with crispy polenta croutons. Brightened with lime juice and perfect for cozy dinners.
Ingredients
- For the soup: 2 Tbsp olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1/2 tsp salt
- 1 tsp dried or 1 Tbsp fresh thyme (whole stems)
- 3 cans black beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 4 cups vegetable stock
- 1 (28 oz) can fire-roasted diced tomatoes
- 2 tsp ground cumin
- Juice of 1 lime
- For the polenta croutons: 1 roll premade polenta
- Olive oil
- Salt
- Optional garnishes: fresh cilantro, avocado slices, plain coconut yogurt
Instructions
- 1Cook the soup base
Heat olive oil in a large pot over medium heat. Add chopped onion and salt, cooking until softened and lightly golden, about 6-8 minutes. Add garlic, cumin, and dried thyme or thyme stems. Saute for 1-2 minutes until fragrant.
- 2Simmer the beans
Stir in black beans, white beans, fire-roasted tomatoes with their juice, and vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 3Make the polenta croutons
While the soup simmers, cut the polenta into small cubes about 1 inch in size and lay in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake at 400F (200C) for 35-40 minutes until golden and crisp, turning halfway through.
- 4Blend the soup
Remove thyme stems (if using) from the soup and discard. Use an immersion blender to puree the soup until smooth and creamy. Stir in lime juice to taste.
- 5Serve
Serve soup hot, topped with crispy polenta croutons and optional garnishes like cilantro and avocado.
