A Hearty and Flavorful Comfort Food
Black Bean Soup is a rich, savory dish that’s packed with protein, fiber, and bold flavors. Made with tender black beans, aromatic vegetables, and warm spices, this soup is both filling and nutritious. It’s easy to make in under an hour, making it a perfect weeknight meal or meal-prep option for busy days.
A Personal Favorite with Latin-Inspired Flavors
There’s something incredibly comforting about a steaming bowl of black bean soup. It reminds me of cozy family dinners and the warmth of homemade meals. This soup is inspired by classic Latin American flavors, featuring cumin, garlic, and a hint of smokiness. Whether enjoyed on its own or topped with fresh garnishes, it’s a dish that never gets old.
Ingredient Notes
Each ingredient adds depth to the soup’s rich flavor. Here’s what you’ll need:
- Black Beans – Use canned for convenience or dried beans for a richer taste.
- Onion, Garlic & Bell Pepper – These aromatics create the foundation of the soup.
- Vegetable Broth – Adds flavor while keeping it vegetarian; chicken broth works too.
- Cumin & Smoked Paprika – Essential spices for a warm, smoky depth.
- Tomatoes – Diced tomatoes bring acidity and balance.
- Lime Juice – Brightens the flavors right before serving.
- Cilantro – Optional but adds a fresh, herbal finish.
How to Make Black Bean Soup
1. Sauté the Aromatics
In a large pot, heat olive oil and cook the onions, garlic, and bell pepper until softened and fragrant.
2. Add the Beans and Spices
Stir in the black beans, cumin, smoked paprika, and tomatoes. Cook for a few minutes to blend the flavors.
3. Simmer the Soup
Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 30 minutes to deepen the flavors.
4. Blend for a Creamy Texture
Use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Finish with Lime Juice and Cilantro
Stir in fresh lime juice and chopped cilantro before serving.
Expert Tips for the Best Results
- Use Dry Beans for a Deeper Flavor – If using dried beans, soak them overnight and simmer until tender.
- Don’t Over-Blend – Leave some whole beans for a heartier texture.
- Adjust the Spice Level – Add cayenne or chipotle powder for more heat.
Serving Suggestions
This soup is delicious on its own but pairs well with:
- Warm cornbread or crusty bread
- A side of rice for a complete meal
- Toppings like avocado, sour cream, or shredded cheese
Storage and Reheating Tips
Storing
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.
Reheating
Warm on the stovetop over medium heat, adding a splash of broth if needed. If frozen, thaw overnight before reheating.
Frequently Asked Questions
Can I make this soup vegan?
Yes! This recipe is naturally vegan when using vegetable broth.
Can I use canned black beans?
Absolutely! They save time and work just as well—just rinse them first.
How can I make it thicker?
Blend more of the soup or add a spoonful of mashed black beans.
What’s the best way to add heat?
Try adding diced jalapeños, red pepper flakes, or a dash of hot sauce.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then blend to your desired texture.
Final Thoughts
Black Bean Soup is a simple, wholesome, and flavorful meal that’s perfect for any occasion. Whether you enjoy it as a cozy lunch or a hearty dinner, it’s a dish you’ll want to make again and again. Give it a try and share your favorite toppings and variations!
Print
Black Bean Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings (increased from 4) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American-inspired
- Diet: Vegetarian
Description
Black Bean Soup is a rich, savory dish packed with protein, fiber, and bold flavors. Made with tender black beans, aromatic vegetables, and warm spices, this soup is both filling and nutritious. Ready in under an hour, it’s perfect for a quick weeknight meal or meal-prep option for busy days.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 tbsp lime juice (freshly squeezed)
- 1/4 cup chopped cilantro (optional)
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onions, garlic, and bell pepper. Cook until softened and fragrant.
- 2. Add the Beans and Spices
- Stir in the black beans, cumin, smoked paprika, salt, black pepper, and diced tomatoes. Cook for a few minutes to blend the flavors.
- 3. Simmer the Soup
- Pour in the vegetable broth and bring to a gentle simmer. Let it cook for about 30 minutes, stirring occasionally.
- 4. Blend for a Creamy Texture
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- 5. Finish with Lime Juice and Cilantro
- Stir in the fresh lime juice and chopped cilantro before serving.
Notes
- If using dried beans, soak them overnight and simmer until tender before adding to the soup.
- To make it spicier, add diced jalapeños or a dash of cayenne.
- Adjust the thickness by blending more or adding mashed black beans.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 650mg
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
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