Looking for a nutritious, comforting, and easy-to-make meal? This Black Bean Soup is packed with protein, fiber, and bold flavors, making it perfect for any season. Whether you want a warm, cozy bowl in the winter or a light, satisfying dish in the summer, this soup is versatile, naturally vegan, and gluten-free.
With simple ingredients like black beans, fresh vegetables, and spices, you can create a soup that’s both hearty and nourishing. It’s perfect for family dinners, meal prep, or a cozy gathering with friends.
Ingredients
For the Soup:
- 2 cups black beans (soaked overnight or 3 cans, drained & rinsed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced (any color)
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp fresh lime juice
Optional Toppings:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Avocado slices
- Shredded cheddar or Monterey Jack cheese
- Crunchy tortilla chips
Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté 5–7 minutes until softened. Add garlic and bell pepper, cooking for 1–2 more minutes until fragrant.
2. Add the Spices
Stir in cumin and chili powder. Cook for 1 minute to release their flavor.
3. Combine Beans, Tomatoes & Broth
Add black beans, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
4. Simmer
Reduce heat and simmer uncovered for 20–25 minutes. Vegetables should be tender, and flavors fully blended.
5. Blend (Optional)
For a creamy texture, use an immersion blender to puree part of the soup, or blend in batches and return to the pot.
6. Season & Finish
Add salt, pepper, and lime juice to taste. Stir well.
7. Serve
Ladle into bowls and top with your favorite garnishes—cilantro, avocado, cheese, or tortilla chips. Serve with crusty bread, rice, or a side salad.
Tips & Tricks
- Smoky Flavor: Add a chipotle pepper in adobo sauce.
- Add Greens: Stir in spinach, kale, or Swiss chard near the end for extra nutrition.
- Spicy Option: Include jalapeño, serrano peppers, or extra chili powder.
- Slow Cooker Friendly: Sauté veggies first, then simmer with beans and broth on low 6–8 hours.
- Make It a Meal: Serve over rice, or pair with tacos, quesadillas, or cornbread.
Storage
- Fridge: Store in an airtight container for 3–4 days. Reheat on the stovetop, adding extra broth if needed.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat gently.
This Black Bean Soup is a crowd-pleaser: simple, filling, and full of flavor. Perfect for meal prep, family dinners, or casual gatherings, it’s a versatile recipe that’s easy to customize with your favorite toppings and spices.