Description

This hearty Mexican Style Black Bean Soup is full of bold flavor, made with black beans, veggies, and warm spices. It’s comforting, healthy, and easy to whip up on a busy weeknight. Serve it with your favorite toppings like avocado, cilantro, or a squeeze of lime for a delicious, satisfying meal.

Ingredients

Units Scale

2 tablespoons olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

2 (15-ounce) cans black beans, drained and rinsed

3 cups vegetable broth (or chicken broth)

1 (14.5-ounce) can diced tomatoes

1 tablespoon lime juice

Salt and black pepper, to taste

Optional toppings: chopped cilantro, diced avocado, lime wedges, sour cream, tortilla chips

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Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and jalapeño, cooking for another minute until fragrant.
Add cumin, chili powder, smoked paprika, and oregano. Stir to coat the veggies in the spices.
Pour in black beans, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
Use an immersion blender to partially blend the soup for a creamy texture, or transfer about half to a blender, blend, and return it to the pot.
Stir in lime juice and season with salt and pepper to taste.
Ladle into bowls and add your favorite toppings.

Notes

For extra heat, keep the jalapeño seeds or add a pinch of cayenne.
You can use dried black beans—just cook them ahead of time.
This soup freezes well for easy future meals.