Black Bean Soup

I absolutely adore this Black Bean Soup, and it has become my secret weapon for a quick, comforting meal.

The first time I made it, I was shocked at how a few simple ingredients from my pantry could create something so rich and flavorful.

I love how the kitchen fills with the warm scent of cumin and garlic as it simmers on the stove.

This recipe is my go-to because it’s not only delicious but also incredibly easy to whip up on a busy weeknight. I find so much joy in making a big pot and enjoying the leftovers for lunch the next day.

Ingredients

Here is what you’ll need to create this simple yet flavorful soup.

• 2 tablespoons extra-virgin olive oil: Using a quality olive oil creates a rich foundation for sautéing the vegetables.
• 2 medium yellow onions, chopped: These provide a sweet, aromatic base that is essential for building deep flavor.
• 3 celery ribs, finely chopped: Celery adds a subtle, savory freshness that balances the earthiness of the beans.
• 1 large carrot, peeled and sliced into thin rounds: Carrots lend a natural sweetness and a pop of color to the finished soup.
• 6 garlic cloves, pressed or minced: Don’t skimp on the garlic; fresh is always best for that pungent, aromatic kick.
• 4 ½ teaspoons ground cumin: This is the star spice, giving the soup its signature warm, smoky, and slightly nutty flavor.
• ½ teaspoon red pepper flakes: This provides a gentle warmth in the background. Feel free to adjust based on your spice preference.
• 4 cans (15 ounces each) black beans, rinsed and drained: Rinsing the beans removes excess sodium and the starchy liquid from the can.
• 4 cups (32 ounces) low-sodium vegetable broth: Using a low-sodium version allows you to control the final saltiness of your soup.
• ¼ cup chopped fresh cilantro: Cilantro brightens the entire dish with its fresh, citrusy notes.
• 1 to 2 teaspoons sherry vinegar or 2 tablespoons fresh lime juice: A splash of acid at the end is crucial; it makes all the other flavors pop.
• Sea salt and freshly ground black pepper: Season to your personal taste right before serving.

Note: This recipe makes about 6 servings.

Variations

This soup is wonderfully versatile and easy to adapt to your taste.

• For a Smokier Flavor: Add a teaspoon of smoked paprika along with the cumin or stir in a finely chopped chipotle pepper in adobo sauce for a smoky heat.
• Add More Veggies: Feel free to bulk it up with a diced red bell pepper, corn (frozen works well), or chopped zucchini. Add them with the onions and carrots.
• Boost the Protein: For a non-vegan option, you can add shredded cooked chicken or crumbled cooked sausage toward the end of the cooking time.
• Make it Creamier: While the blending step creates natural creaminess, you can stir in a splash of coconut milk or a dollop of sour cream (or a dairy-free alternative) into each bowl before serving for extra richness.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes

Equipment you need

• Large Dutch oven or soup pot: This is perfect for sautéing and simmering without crowding the ingredients.
• Chef’s knife: A sharp knife makes chopping the vegetables quick, easy, and safe.
• Cutting board: Provides a stable surface for all your prep work.
• Blender (immersion or stand): This is the key tool for creating the soup’s signature creamy texture.

How to Make Black Bean Soup?

Creating this delicious soup is a straightforward process that builds layers of flavor at each step. By starting with a solid aromatic base and allowing the ingredients to meld together, you will end up with a wonderfully rich and satisfying meal. The final blending step is what transforms it from a simple bean soup into something truly special.

Build the Flavor Base

First, heat the olive oil in your large pot over medium heat. Once it’s shimmering, add the chopped onions, celery, and carrot, along with a small pinch of salt. Cook, stirring every few minutes, for about 10 to 15 minutes. You want the vegetables to become very soft and tender. This slow sauté builds a sweet and savory foundation that is essential for the final taste of the soup.

Bloom the Spices and Simmer

Next, stir in the minced garlic, ground cumin, and red pepper flakes. Cook for about 30 seconds, or until you can smell the fragrant aroma of the spices. This quick step, known as “blooming,” enhances their flavor. Pour in the rinsed black beans and the vegetable broth. Increase the heat to bring the soup to a simmer, then reduce it to maintain a gentle, steady bubble. Let it cook for about 30 minutes so the beans become tender and the flavors fully combine.

Create the Creamy Texture

Now for the trick that gives the soup its velvety body. Carefully transfer about 4 cups of the soup to a stand blender. Make sure to secure the lid tightly and be mindful of steam escaping. Blend the soup until it is completely smooth. Alternatively, you can use an immersion blender directly in the pot, blending a portion of the soup until you reach your desired consistency.

Finish and Season

Pour the pureed soup back into the pot with the remaining chunky soup and stir to combine. Add the chopped fresh cilantro and the sherry vinegar or lime juice. The acid is vital for brightening up the dish. Give everything a final stir and taste it. Now is the time to season with salt and freshly ground black pepper until the flavor is just right for you.

Additional Tips for Making this Recipe Better

• Don’t skip the acid. I’ve learned that the final squeeze of lime juice or splash of vinegar is what truly elevates the soup from good to great. It cuts through the richness and makes every flavor sing.
• Let the veggies sweat. I always take my time when sautéing the onions, carrots, and celery. Letting them get really soft and slightly sweet makes a huge difference in the final flavor profile.
• Taste as you go. I make a habit of tasting the broth during the simmering process. This helps me decide if it needs a little more cumin or a pinch more salt before the final seasoning.
• Blend to your preference. Sometimes I’m in the mood for a super thick soup, so I’ll blend more than half of it. Other times, I prefer it more brothy and just blend a small portion. I love that I can control the texture.

How to Serve Black Bean Soup?

This soup is a perfect canvas for toppings. I love to serve it in a warm bowl with a swirl of sour cream or a dollop of plain Greek yogurt for a cool, tangy contrast. For texture and color, I add diced avocado, a sprinkle of fresh cilantro, and some thinly sliced radishes for a peppery bite. Crumbled tortilla chips or crispy fried tortilla strips on top add a satisfying crunch. For a complete meal, serve it alongside a simple green salad or a cheesy quesadilla.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

• Calories: 342
• Protein: 18.7 g
• Carbohydrates: 56 g
• Fat: 6.1 g

Make Ahead and Storage

This soup is an excellent candidate for meal prep, as its flavors deepen over time.

Storing

Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days, making it perfect for weekday lunches.

Freezing

This soup freezes wonderfully. Once cool, pour it into freezer-safe containers or resealable bags, leaving a little space at the top for expansion. It will keep well in the freezer for up to 3 months.

Reheating

To reheat, simply warm the soup in a pot on the stovetop over medium-low heat, stirring occasionally until hot. You may need to add a splash of broth or water to thin it out slightly. You can also reheat individual portions in the microwave.

Why You’ll Love This Recipe?

Here are a few reasons why this black bean soup will become a staple in your kitchen.

• Simple and Accessible Ingredients: This recipe relies on pantry staples like canned beans and common vegetables, making it easy to make any time without a special trip to the store.
• Packed with Flavor and Nutrients: Despite its simplicity, the soup is loaded with complex flavors from the spices and aromatics. It is also full of plant-based protein and fiber.
• Perfect for Meal Prep: It makes a large batch that stores and reheats beautifully. The flavor gets even better the next day, saving you time during a busy week.
• Naturally Allergy-Friendly: This recipe is vegan, gluten-free, and dairy-free, so it’s a crowd-pleaser that can accommodate many different dietary needs.
• Completely Customizable: You can easily adjust the spice level, add different vegetables, or experiment with various toppings to make it your own.