What goes in a black bean soup?

Black Bean Soup usually combines black beans, broth, vegetables, aromatics, and spices. This version uses onion, carrot, celery, jalapeño, garlic, cumin, oregano, coriander, cayenne, and lime.

What are some common mistakes in making black bean soup?

Blending the whole pot can remove the chunky texture. Also, too much heat can overpower the beans. Finally, skipping fresh lime can leave the finished soup tasting less bright.

Is black bean soup healthy for you?

Black Bean Soup provides protein and fiber from black beans, along with vegetables and several key nutrients. This recipe offers about 21 grams of protein and 24 grams of fiber per serving. However, it also contains substantial sodium, so choose lower-sodium ingredients when that matters for your diet.

What is black bean soup good for?

It works well for quick dinners, meal prep, cold-weather lunches, and filling meat-free meals. Also, serving it with rice turns one bowl into an even heartier meal.

Black Bean Soup : Quick, Easy and Satisfying Recipe

Name: Black Bean Soup : Quick, Easy and Satisfying Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cuban-inspired
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large red onion, chopped; 1 large carrot, peeled and diced; 2 celery ribs, diced; 1 jalapeño, seeded and diced; 4 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 1 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 3 (15-ounce) cans low-sodium black beans, drained and rinsed; 3 cups low-sodium vegetable broth or chicken broth; 1–2 tablespoons fresh lime juice; Optional toppings: cilantro, red onion, avocado, sour cream, cotija cheese, pickled onion, and lime wedges

Description

A quick and hearty Black Bean Soup made in one pot in just 30 minutes, with tender black beans, vegetables, warm spices, and fresh lime. This easy soup has a creamy-yet-chunky texture and can be made vegetarian or vegan.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

1 large red onion, chopped

1 large carrot, peeled and diced

2 celery ribs, diced

1 jalapeño, seeded and diced

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon kosher salt

1/8 teaspoon cayenne pepper

3 (15-ounce) cans low-sodium black beans, drained and rinsed

3 cups low-sodium vegetable broth or chicken broth

1–2 tablespoons fresh lime juice

Optional toppings: cilantro, red onion, avocado, sour cream, cotija cheese, pickled onion, and lime wedges

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Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeño. Cook for 4–5 minutes, stirring often, until softened.

2. Add the garlic, cumin, oregano, coriander, salt, and cayenne. Cook for about 1 minute, stirring, until aromatic.

3. Stir in the black beans and broth. Bring the soup to a boil.

4. Reduce the heat to low, cover, and simmer for 15 minutes.

5. Partially blend the soup with an immersion blender so it stays creamy yet chunky. Alternatively, blend 1–2 cups separately and return them to the pot.

6. Stir in 1–2 tablespoons fresh lime juice.

7. Divide the soup among bowls and add your desired toppings. Serve warm.

Notes

Each serving is approximately 2 cups.

Use vegetable broth to keep the soup vegetarian or vegan. Chicken broth also works if preferred.

Cooked dried black beans can replace canned beans, although canned beans make preparation faster.

For more heat, increase the cayenne. For a milder soup, reduce or omit the cayenne and jalapeño.

Blend only part of the soup to create the intended creamy-yet-chunky texture.

Store leftovers in an airtight container in the refrigerator for 4–5 days.

Freeze the soup for up to 3 months.

Thaw frozen soup overnight in the refrigerator. Reheat in the microwave for 1–2 minutes or warm gently on the stovetop.

Serve with rice for a heartier meal, or add avocado, red or pickled onion, cilantro, cotija cheese, sour cream, and extra lime.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Cuban-inspired

Nutrition

Serving Size: 2 cups
Calories: 394
Sugar: 3 g
Sodium: 1822 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Carbohydrates: 62 g
Fiber: 24 g
Protein: 21 g