Black Bean Soup
Vegetarian Comfort Food Serves 6 30 Minutes
10 minPrep Time
20 minCook Time
30 minTotal Time
Black bean soup is proof that simple ingredients can create something extraordinary. Vegetarian Comfort Food. Serves 6.
30 Minutes. 10 min Prep Time. 20 min Cook Time. 30 min Total Time.
Ingredients
- 4 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and minced (optional — leave seeds in for more heat)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes, undrained
- Juice of 2 limes (about 1/4 cup)
- Kosher salt and black pepper to taste
Toppings
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Diced avocado
- Crumbled cotija or shredded cheese
- Tortilla chips or strips
- Hot sauce
Instructions
- Saute the aromatics. Canned black beans, warm spices, and a generous squeeze of lime come together in a thick, velvety soup that tastes like it simmered for hours. It's vegetarian, packed with protein and fiber, and costs almost nothing to make. The secret is partial blending.
- You blend some of the soup to create a creamy base, then stir in a can of whole beans at the end for texture. Every spoonful gives you both smooth, rich body and satisfying bites of whole beans. Top it with cilantro, sour cream, and avocado, and you have a meal that's as complete as it is comforting. Ingredients: 4 cans (15 oz each) black beans, drained and rinsed.
- 1 tablespoon olive oil. 1 medium yellow onion, diced. 1 red bell pepper, diced.
- 4 cloves garlic, minced. 1 jalapeno, seeded and minced (optional — leave seeds in for more heat). 2 teaspoons ground cumin.
- 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 3 cups vegetable broth (or chicken broth).
- 1 can (14.5 oz) diced tomatoes, undrained. Juice of 2 limes (about 1/4 cup). Kosher salt and black pepper to taste. Toppings: Fresh cilantro, chopped. Sour cream or Greek yogurt.
- Diced avocado. Crumbled cotija or shredded cheese. Tortilla chips or strips.
Tips for the Best Black Bean Soup
Rinse the canned beans. Instructions: Saute the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, bell pepper, and jalapeno (if using). Cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Bloom the spices.
Add the minced garlic, cumin, chili powder, and smoked paprika. Stir and cook for 1 minute until very fragrant. This step matters — it wakes up the spices and deepens their flavor.
Variations
- With sausage: Brown sliced chorizo or andouille sausage before the vegetables for a heartier, smoky version.
- Cuban-style: Add a bay leaf, oregano, and a splash of sherry vinegar. Stir to combine and bring to a boil, then reduce to a steady simmer.
- Creamy: Stir in 1/4 cup of heavy cream or coconut milk after blending for a richer, silkier texture.
- Sweet potato: Add 2 cups diced sweet potato with the broth. If you don't have an immersion blender, carefully transfer about 2 cups to a regular blender, blend until smooth, and pour it back in.
- Instant Pot: Saute vegetables in the pot, add everything else, and pressure cook on high for 10 minutes with a natural release.
Nutrition Information
Per serving (1/6 of recipe, without toppings):
280Calories
16gProtein
6gFat
42gCarbs
14gFiber
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