Black Bean Soup
10 minPrep Time
20 minCook Time
30 minTotal Time
Black bean soup is proof that simple ingredients can create something extraordinary.
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. Heat olive oil in a large pot over medium heat. Cook onion, bell pepper, and jalapeno for 4-5 minutes until softened.
- Bloom the spices. Add garlic, cumin, chili powder, and smoked paprika. Cook 1 minute until fragrant.
- Build the soup. Add 3 cans of black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
- Partially blend. Use an immersion blender to partially blend the soup (or transfer 2 cups to a blender and return). Leave it chunky.
- Add remaining beans. Add the remaining can of whole beans and simmer for 10 more minutes.
- Finish and serve. Stir in lime juice, taste, and season with salt and pepper. Serve topped with cilantro, sour cream, and avocado.
Tips for the Best Black Bean Soup
Rinse the canned beans. Rinsing removes the starchy liquid that can make the soup muddy. Give them a good shake to remove excess water.
Don't skip the lime. A squeeze of fresh lime at the end brightens the whole pot and balances the earthy beans and warm spices.
Blend to your preference. If you like it silky, blend more. If you want it rustic and chunky, just blend half. Either way is delicious.
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.
- 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.
- 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