This Black Bean Soup is budget-friendly, packed with plant-based protein, and incredibly flavorful. It’s made with simple pantry ingredients and comes together quickly, making it ideal for busy nights. Plus, it’s naturally vegetarian and can be made vegan with a few small adjustments. You’ll love the deep, smoky flavor and velvety texture of this nourishing soup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Black beans (cooked or canned, drained and rinsed)
Olive oil
Onion (chopped)
Garlic (minced)
Carrot (chopped)
Celery (chopped)
Bell pepper (optional, chopped)
Ground cumin
Smoked paprika
Oregano
Bay leaf
Vegetable or chicken broth
Salt
Black pepper
Lime juice
Fresh cilantro (for garnish)
Sour cream or yogurt (optional, for topping)
Directions
Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and bell pepper (if using). Sauté until softened, about 5–7 minutes.
Stir in the garlic, cumin, smoked paprika, and oregano. Cook for another 1–2 minutes until fragrant.
Add the black beans, bay leaf, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Remove the bay leaf. Using an immersion blender, blend part of the soup for a creamy texture while leaving some beans whole. You can also blend half the soup in a blender and return it to the pot.
Stir in lime juice, then season with salt and pepper to taste.
Serve hot, topped with fresh cilantro, a dollop of sour cream or yogurt if desired, and lime wedges.
Servings and timing
This recipe makes about 4 to 6 servings. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes
Variations
Add chopped jalapeño or red chili flakes for a spicy kick.
Stir in cooked rice or quinoa for added bulk.
Add a splash of coconut milk for a creamy, tropical flavor.
Top with diced avocado or crushed tortilla chips for texture.
Storage/Reheating
Store leftover Black Bean Soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave in a covered dish until heated through. Add a splash of water or broth if needed to loosen the consistency.
FAQs
Can I use canned black beans?
Yes, canned black beans are convenient and work perfectly. Just be sure to drain and rinse them first.
Do I need to soak dry black beans?
If using dry beans, soaking overnight helps reduce cooking time. Cook them fully before adding to the soup.
Is this recipe vegan?
Yes, it is vegan as long as you skip any dairy toppings like sour cream or yogurt.
Can I make it in a slow cooker?
Absolutely. Sauté the vegetables first, then combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
How can I thicken the soup?
Blend part of the soup to thicken, or add a small amount of cornstarch mixed with water during cooking.
What can I serve with Black Bean Soup?
Crusty bread, rice, quesadillas, or a simple green salad are all great accompaniments.
Can I freeze this soup?
Yes, it freezes very well. Let it cool completely, then store in freezer-safe containers or bags.
Can I make it spicier?
Add jalapeños, chipotle peppers in adobo, or cayenne pepper for extra heat.
How long does it last in the fridge?
It stays fresh for up to 5 days when stored in an airtight container.
Conclusion
Black Bean Soup is a cozy, nourishing dish that’s both comforting and easy to make. Whether you’re cooking for a crowd, prepping meals for the week, or just craving a warm bowl of something satisfying, this recipe delivers bold flavor and healthy ingredients every time. Make a big batch, top it your way, and enjoy a delicious bowl of goodness whenever you need it.
Black Bean Soup is a hearty, flavorful dish made with black beans, vegetables, and warming spices. It’s perfect for weeknight dinners, meal prep, and cozy comfort any time of year.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium carrot, chopped
2 stalks celery, chopped
1 bell pepper, chopped (optional)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 bay leaf
3 cups cooked black beans or 2 (15-ounce) cans, drained and rinsed
4 cups vegetable or chicken broth
Salt, to taste
Black pepper, to taste
1 tablespoon lime juice
Fresh cilantro, for garnish
Sour cream or yogurt, for topping (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and bell pepper. Sauté for 5–7 minutes until softened.
Add garlic, cumin, smoked paprika, and oregano. Cook for 1–2 minutes until fragrant.
Stir in black beans, bay leaf, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Remove bay leaf. Use an immersion blender to blend part of the soup for a creamy texture, leaving some beans whole.
Stir in lime juice and season with salt and pepper to taste.
Serve hot, garnished with cilantro and a dollop of sour cream or yogurt if desired.
Notes
Add chopped jalapeño or chili flakes for heat.Stir in rice or quinoa to make it more filling.For a creamy variation, add a splash of coconut milk.Top with avocado, tortilla chips, or shredded cheese for extra flavor and texture.Freezes well for up to 3 months.
