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Black Bean Soup Recipe

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★★★★★

4.6 from 79 reviews

This hearty and flavorful Black Bean Soup is a comforting and nutritious meal perfect for any day. Made with black beans, vegetables, and a blend of spices, it delivers a smoky, slightly spicy taste with a zesty hint of lime. Easy to prepare on the stovetop, this soup is great for vegan and vegetarian diets and can be customized to your preferred spice level.

Ingredients

Scale

Soup Base

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 1 rib celery, chopped
  • 4 cloves garlic, grated

Spices & Flavorings

  • 2 tsp ground cumin
  • 1 tsp chipotle powder (or substitute with ½ tsp red pepper flakes + 1 tsp smoked paprika)
  • 4 bay leaves
  • ½ tsp salt, or more to taste
  • ¼ tsp black pepper
  • 1 lime, juice + more for squeezing on top

Liquids & Beans

  • 3 cups vegetable broth (or more to taste)
  • 3 cans (15 oz each) black beans, drained and rinsed (or 4½ cups cooked black beans)
  • 1 can (15 oz) diced tomatoes

Instructions

  1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
  2. Add Garlic and Spices: Stir in grated garlic, ground cumin, and chipotle powder (or substitute blend). Cook for another minute until fragrant.
  3. Add Liquids and Beans: Pour in the vegetable broth, diced tomatoes, black beans, and add the bay leaves. Stir to combine all ingredients well.
  4. Simmer the Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for about 25-30 minutes to allow flavors to meld.
  5. Season and Finish: Remove bay leaves. Stir in salt, black pepper, and lime juice. Adjust seasoning with more salt, pepper, or lime juice to taste.
  6. Serve: Ladle soup into bowls and garnish with additional lime juice if desired. Enjoy warm.

Notes

  • You can substitute fresh black beans if you prefer, but canned beans are more convenient and save time.
  • Adjust the spice level by varying the amount of chipotle powder or using the red pepper flakes and smoked paprika substitute.
  • For a creamier texture, blend part of the soup with an immersion blender or regular blender before serving.
  • Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • This soup is naturally vegan and vegetarian, and can be made gluten-free by verifying the brand of vegetable broth used.

Keywords: black bean soup, vegan soup, healthy soup, easy soup recipe, Mexican soup, vegetarian, gluten-free option

Find it online: https://busyrecipe.com/black-bean-soup-recipe/