Warm, hearty, and deeply satisfying—this Black Bean Soup is the kind of dish that wraps you up in comfort with every spoonful. It’s packed with earthy black beans, tender vegetables, and a subtle kick of spice that makes it both nourishing and exciting to eat. Whether you’re looking for a cozy weeknight dinner, a meal-prep hero, or a plant-based option that actually fills you up, this soup delivers all that and more.
With vibrant toppings like creamy sour cream, zesty lime, chopped red onions, juicy tomatoes, and fresh cilantro, each bowl becomes a canvas of flavor and texture. Pair it with a side of tortilla chips or a slice of crusty bread, and you’ve got a soul-warming dish that’s easy to make and impossible to forget.
Ingredients for this Black Bean Soup Recipe
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 3 cups cooked black beans (or two 15-oz cans, rinsed and drained)
- 3 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon lime juice
- Optional toppings: sour cream or Greek yogurt, chopped red onions, diced tomatoes, cilantro, lime wedges
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until soft and translucent. Stir in the minced garlic and bell pepper, and cook for another 2–3 minutes until fragrant and slightly tender.
Step 2: Add the Spices
Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir well to coat the vegetables evenly. Let the spices toast for about a minute to enhance their flavors. Season with salt and pepper to taste.
Step 3: Simmer the Soup
Add the black beans, vegetable broth, and diced tomatoes to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
Step 4: Blend for Creaminess (Optional)
For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. If you prefer a chunky soup, skip this step or only blend a small portion.
Step 5: Finish with Lime
Stir in the lime juice for a fresh, zesty finish. Adjust the seasoning if needed—more salt, a dash of hot sauce, or an extra squeeze of lime can bring it all together.
Step 6: Serve with Toppings
Ladle the soup into bowls and top with your favorite garnishes: a dollop of sour cream or Greek yogurt, chopped red onions, diced tomatoes, fresh cilantro, and a couple lime wedges. Serve hot, ideally with tortilla chips or crusty bread on the side.
Estimated Nutrition
Per 1 cup serving (without optional toppings):
- Calories: 190
- Protein: 10g
- Fat: 6g
- Carbohydrates: 26g
- Fiber: 9g
- Sugar: 3g
- Sodium: 420mg
Note: Nutritional values may vary slightly based on the ingredients used and toppings added.
Frequently Asked Questions
1. Can I use canned black beans?
Yes, canned black beans are perfect for this recipe. Just be sure to rinse and drain them thoroughly before using.
2. Can I make this soup in a slow cooker?
Absolutely. Sauté the aromatics first, then combine all ingredients in the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
3. Is this soup spicy?
It has a mild warmth from the chili powder and smoked paprika, but it’s not very spicy. You can adjust the heat by adding jalapeños or hot sauce.
4. Can I freeze Black Bean Soup?
Yes, it freezes beautifully. Just cool it fully and store in freezer-safe containers. It will keep for up to 3 months.
5. How do I thicken the soup?
You can blend part of the soup using an immersion blender or mash a portion of the beans to create a thicker consistency.
6. Is this recipe vegan?
Yes, the base recipe is completely vegan. Just skip any non-vegan toppings like sour cream or use plant-based alternatives.
7. What can I serve with this soup?
Try tortilla chips, avocado slices, cornbread, rice, or a simple side salad for a well-rounded meal.
8. Can I add other vegetables or meat?
Definitely. You can include corn, zucchini, or carrots. For a non-vegetarian version, cooked shredded chicken or ground turkey works well.
Black Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Craving a quick dinner idea that’s hearty, healthy, and full of flavor? This Black Bean Soup is a true comfort food hero that comes together with pantry staples and minimal effort. Whether you’re looking for easy dinner ideas, vegetarian recipes, or warming food ideas for chilly nights, this recipe has you covered.
Rich in fiber, protein, and zesty spices, every bite is bold and satisfying. Perfect for meatless Mondays, easy lunch meal prep, or as a nourishing bowl after a long day, it’s topped off with fresh garnishes like lime, cilantro, and creamy yogurt for a soul-satisfying finish.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
3 cups cooked black beans (or two 15-oz cans, rinsed and drained)
3 cups vegetable broth
1 cup diced tomatoes
1 tablespoon lime juice
Optional toppings: sour cream, red onion, diced tomatoes, cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft.
- Stir in garlic and bell pepper. Cook for 2–3 more minutes.
- Add cumin, paprika, chili powder, salt, and pepper. Stir and let the spices toast for 1 minute.
- Pour in black beans, broth, and diced tomatoes. Stir well and bring to a boil.
- Lower heat and simmer uncovered for 20 minutes.
- (Optional) Blend part of the soup with an immersion blender for creaminess.
- Stir in lime juice. Adjust seasoning as needed.
- Serve hot with your favorite toppings and a side of chips or bread.