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–+ servings
Black Bean Soup

Satisfying Black Bean Soup Packed with Flavor and Joy

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This black bean soup combines comforting flavors and is quick to prepare, making it a nutritious choice for any busy weeknight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps to sauté vegetables.
  • 1 medium Yellow Onion Provides a sweet and savory base flavor; substitute with shallots for a milder taste.
  • 1 medium Carrot Adds sweetness and texture to the soup; use parsnips for a different flavor profile.
  • 1 stalk Celery Contributes to the mirepoix base; omit if unavailable.
  • 3 cloves Garlic Enhances aroma and flavor; fresh garlic is recommended for the best results.
For the Seasoning
  • 2 teaspoons Ground Cumin Essential for a warm, earthy flavor; substitute with coriander for a different taste.
  • 1 teaspoon Dried Oregano Provides herbal notes; Mexican oregano can be used for a more traditional flavor.
  • 1 teaspoon Kosher Salt Balances and enhances flavors; adjust to taste.
  • 1 teaspoon Ground Black Pepper Adds heat and depth; freshly ground will yield better flavor.
For the Soup
  • 4 cans Canned Black Beans Rinse and drain before using to reduce sodium.
  • 4 cups Vegetable Broth Provides liquid and a flavor base; substitute with chicken broth for a non-vegetarian version.
  • 1 lime Fresh Lime Juice Use fresh for best results to enhance overall flavor.

Equipment

  • Dutch oven
  • blender

Method
 

Step-by-Step Instructions for Black Bean Soup
  1. In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion, 1 diced carrot, and 1 chopped celery stalk, sautéing for about 10 minutes until the vegetables are tender and the onion turns translucent.
  2. Stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and season with kosher salt and freshly ground black pepper to taste. Sauté for an additional 2 minutes.
  3. Add 4 cans of drained black beans and 4 cups of vegetable broth to the pot, along with the juice of 1 fresh lime. Bring to a boil, then reduce heat to low, cover, and let simmer for 25 minutes.
  4. Blend 2 cups of the soup for a thicker consistency, then return the mixture to the pot.
  5. Continue cooking uncovered on low heat for another 10 to 20 minutes, adjusting seasoning as needed.
  6. Ladle the soup into bowls and top with sliced avocado, sour cream, or fresh cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 2gVitamin A: 600IUVitamin C: 9mgCalcium: 60mgIron: 3.5mg

Notes

Leftovers can be stored in an airtight container for up to 5 days. For longer storage, freeze in containers for up to a month. Reheat gently on stovetop, adding broth if needed.

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