Table of Contents
Introduction
When you crave a warm, comforting, and nutritious meal that’s easy to make, black bean soup is your best friend. With its rich, hearty flavor and satisfying texture, this soup is perfect for chilly evenings or whenever you want a bowl of wholesome goodness. You can customize it with your favorite garnishes for an extra touch of freshness and zest.
PrintBest Black Bean Soup Recipe for Cozy Weeknights
A cozy and flavorful black bean soup perfect for weeknight dinners, made with fresh vegetables, spices, and garnished with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
1 tablespoon olive oil
1 large yellow onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1 red bell pepper, stemmed, seeded, and chopped
4 cloves garlic, minced
60 oz (4 cans) black beans, rinsed and drained
32 oz vegetable broth
1 tablespoon ground cumin
½ teaspoon dried oregano
1 bay leaf Kosher salt and black pepper, to taste
1 tablespoon fresh lime juice
¼ cup chopped cilantro
Instructions
1. Heat olive oil in large pot over medium-high heat. Add onion, carrot, celery, and red bell pepper. Cook about 5 minutes until tender.
2. Add minced garlic, cook for 2 more minutes.
3. Stir in black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Simmer on low for 25 minutes.
4. Remove bay leaf. Use immersion blender to puree some soup for thicker texture.
5. Stir in lime juice and chopped cilantro.
6. Serve with optional garnishes: avocado, shredded cheese, Greek yogurt, or green onion.
Notes
Rinse canned beans to reduce sodium. Do not over-puree soup to maintain texture. Add lime juice at the end for brightness. Customize toppings as desired.
Ingredients
Below is a clear and organized list of the ingredients you will need for this simple yet delicious black bean soup:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Large yellow onion, chopped | 1 |
| Large carrot, chopped | 1 |
| Celery rib, chopped | 1 |
| Red bell pepper, stemmed, seeded, chopped | 1 |
| Garlic cloves, minced | 4 |
| Black beans, rinsed and drained | 60 oz (4 cans) |
| Vegetable broth | 32 oz |
| Ground cumin | 1 tablespoon |
| Dried oregano | ½ teaspoon |
| Bay leaf | 1 |
| Kosher salt and black pepper | To taste |
| Fresh lime juice | 1 tablespoon |
| Chopped cilantro | ¼ cup |
Garnishes (optional)
- Avocado slices
- Additional cilantro
- Shredded cheese
- Plain Greek yogurt or sour cream
- Sliced green onion
Step-By-Step Cooking Instructions
- In a large pot, heat the olive oil over medium-high heat. Add chopped onion, carrot, celery, and red bell pepper. Cook until the vegetables are tender, about 5 minutes, stirring occasionally.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Stir in the black beans, vegetable broth, ground cumin, dried oregano, bay leaf, salt, and pepper. Reduce the heat to low and let the soup simmer for 25 minutes.
- Remove the bay leaf. For thicker soup, use an immersion blender to puree part of the soup slightly (or blend 2 to 3 cups in a blender) and stir it back into the pot.
- Stir in fresh lime juice and chopped cilantro.
- Ladle the soup into bowls and garnish with your choice of avocado, cilantro, shredded cheese, sour cream, or green onions.
Helpful Tips
- Using canned black beans saves time but rinse them well to reduce sodium.
- Don’t over-blend the soup; leaving some beans whole keeps a good texture balance.
- Fresh lime juice added at the end brightens the entire flavor.
- Customize with your favorite spicy or creamy toppings to make the soup your own.
Conclusion
This black bean soup recipe is a cozy, nutritious meal you can prepare quickly on weeknights. Its blend of fresh vegetables, warm spices, and creamy beans creates a deliciously satisfying bowl that can be easily tailored to your taste. Enjoy with your favorite toppings for a delightful dinner that feels like a warm hug in a bowl.