Black Bean Soup Recipe

Introduction

This hearty black bean soup is rich, flavorful, and perfect for a cozy meal. Packed with vegetables and warming spices, it’s both satisfying and easy to make. A squeeze of fresh lime brightens the dish, making it a comforting favorite.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 1 rib celery, chopped
• 4 cloves garlic, grated
• 2 tsp ground cumin
• 1 tsp chipotle powder (or ½ tsp red pepper flakes + 1 tsp smoked paprika)
• 3 cups vegetable broth (or more to taste)
• 3 cans (15 oz each) black beans
• 1 can (15 oz) diced tomatoes
• 4 bay leaves
• ½ tsp salt (or more to taste)
• ¼ tsp black pepper
• 1 lime (juice plus more for serving)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Step 2: Stir in the grated garlic, ground cumin, and chipotle powder (or smoked paprika and red pepper flakes). Cook for 1 minute until the spices are fragrant.
3. Step 3: Pour in the vegetable broth, add the black beans, diced tomatoes, bay leaves, salt, and black pepper. Bring the mixture to a boil.
4. Step 4: Reduce the heat to low and let the soup simmer partially covered for 25 minutes to develop flavors.
5. Step 5: Remove 1 to 2 cups of the soup and blend until smooth, then stir the blended portion back into the pot for a creamy texture.
6. Step 6: Stir in the fresh lime juice, taste and adjust seasoning, and add more broth if you prefer a thinner consistency.

Tips & Variations

• For extra richness, top with avocado slices or a dollop of sour cream before serving.
• Use homemade black beans if you prefer fresh over canned; adjust cooking time accordingly.
• Add a handful of chopped cilantro or fresh parsley at the end for added freshness.
• To make it spicier, increase the chipotle powder or add a diced jalapeño when sautéing the vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, sauté the vegetables and spices first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Blend part of the soup before serving for creaminess.

Can I use dried black beans instead of canned?

Absolutely. Soak 1 ½ cups dried black beans overnight, then cook them until tender before adding to the soup. This will enhance the flavor but will require additional cooking time.

Black Bean Soup Recipe

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★★★★★

4.8 from 70 reviews

This hearty and flavorful Black Bean Soup is a comforting, nutritious dish perfect for any time of year. Made with black beans, fresh vegetables, and a blend of spices, it offers a smoky and slightly spicy taste with a creamy texture achieved by blending a portion of the soup. Quick to prepare on the stovetop, this soup is ideal for a wholesome lunch or dinner.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, chopped
• 3 carrots, chopped
• 1 rib celery, chopped
• 4 cloves garlic, grated

Spices and Herbs

• 2 tsp ground cumin
• 1 tsp chipotle powder (or substitute with ½ tsp red pepper flakes + 1 tsp smoked paprika)
• 4 bay leaves
• ½ tsp salt (or more to taste)
• ¼ tsp black pepper

Liquids

• 2 tbsp olive oil
• 3 cups vegetable broth (or more to taste)
• Juice of 1 lime (plus more for serving)

Canned Goods

• 3 cans (15 oz each) black beans
• 1 can (15 oz) diced tomatoes

Instructions

1. Sauté the Veggies and Spices: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing them for about 5 minutes until they start to soften. Then stir in the grated garlic, ground cumin, and chipotle powder (or smoked paprika and red pepper flakes substitute) and cook for an additional minute until the spices are fragrant.
2. Simmer the Soup: Pour in 3 cups of vegetable broth, and add the drained black beans, diced tomatoes, bay leaves, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to simmer partially covered. Let it cook for 25 minutes to meld the flavors and soften the vegetables completely.
3. Blend and Finish: Remove the bay leaves and blend about 1 to 2 cups of the soup using an immersion blender or transfer to a regular blender, then return the blended portion to the pot. Stir in the juice of one lime and adjust seasoning to taste. Add more broth if you want a thinner consistency. Serve hot with additional lime wedges for squeezing on top.

Notes

• You can substitute chipotle powder with a combination of smoked paprika and red pepper flakes if you prefer a milder smoky flavor.
• Adjust salt and spices to your taste as the canned beans and broth may have varying levels of sodium.
• For extra creaminess, add a dollop of sour cream or avocado when serving.
• This soup freezes well; store leftovers in airtight containers for up to 3 months.
• Vegetable broth can be substituted with chicken broth if not vegetarian.

Keywords: black bean soup, vegetarian soup, easy soup recipe, Mexican soup, healthy soup, spicy bean soup