Description
This hearty, comforting black bean soup is packed with earthy beans, bright vegetables, and smoky spices. It’s quick to make, naturally vegetarian, and perfect for cozy nights or meal prep.
Ingredients
Scale
- 3 cans (15 oz each) black beans, drained and rinsed (or 4 cups cooked black beans)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large bell pepper, any color, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, diced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1–1.5 teaspoons salt, to taste
- 1/2 teaspoon black pepper, or more as needed
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth (low-sodium preferred)
- 1 can (14.5 oz) diced tomatoes, undrained
- Avocado, sliced or diced (for topping)
- Fresh cilantro, chopped (for topping)
- Lime wedges (for serving)
- Sour cream or Greek yogurt (optional, for topping)
- Tortilla strips or chips (for topping)
Instructions
- Dice the onion, bell pepper, carrot, and celery. Mince the garlic.
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened and onion is translucent.
- Add minced garlic and diced bell pepper. Cook for another 2 minutes until fragrant.
- Add cumin, chili powder, smoked paprika, oregano, salt, black pepper, and red pepper flakes (if using). Stir and toast spices for 1 minute.
- Stir in black beans, diced tomatoes (with juices), and vegetable broth. Mix well.
- Bring soup to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes. Stir occasionally.
- Carefully scoop about 2 cups of soup into a blender (or use immersion blender in pot). Blend until smooth, then stir back into the pot for creaminess.
- Taste and adjust seasoning as needed. Simmer uncovered for another 5 minutes if you want it thicker.
- Ladle soup into bowls and top with avocado, cilantro, lime, and optional extras like sour cream or tortilla strips. Serve hot.
Notes
For a vegan version, skip dairy toppings. Adjust spice level with jalapeño, extra chili powder, or hot sauce. Soup thickens as it sits; add broth to thin if needed. Freezes well for up to 3 months. Use fresh toppings for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: About 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 650
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
Keywords: black bean soup, vegetarian soup, easy soup recipe, Mexican soup, hearty soup, gluten-free, meal prep, comfort food