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Black Bean Soup Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Latin American, Mexican
  • Diet: Vegetarian

Description

This thick and comforting black bean soup is packed with protein, fiber, and bold flavors. It’s an easy one-pot meal that’s perfect for a cozy dinner or meal prep. Serve it with tortilla chips, avocado, or a dollop of sour cream!


Ingredients

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 bell pepper, diced (red or green)

  • 1 carrot, diced

  • 2 cans (15 oz each) black beans, drained and rinsed

  • 3 cups vegetable broth (or chicken broth)

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon oregano

  • 1/2 teaspoon salt (or to taste)

  • 1/4 teaspoon black pepper

  • 1 can (10 oz) diced tomatoes with green chilies

  • 1 tablespoon lime juice

 

  • 1/4 cup chopped fresh cilantro (optional)


Instructions

  • Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onions, garlic, bell pepper, and carrot. Cook for about 5 minutes until softened.

  • Add spices & beans: Stir in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.

  • Simmer: Add the black beans, diced tomatoes, and broth. Bring to a simmer and let cook for 20 minutes, stirring occasionally.

  • Blend (optional): For a thicker soup, blend half the soup using an immersion blender or regular blender, then mix it back in.

  • Finish with lime & cilantro: Stir in the lime juice and cilantro (if using). Taste and adjust seasoning.

 

  • Serve & enjoy! Ladle into bowls and top with avocado, sour cream, cheese, or tortilla chips!


Notes

  • Spicy version: Add a diced jalapeño or extra chili powder.

  • Protein boost: Stir in cooked shredded chicken or chorizo.

 

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.