Black Bean Soup from Dried Beans
Hearty, flavorful, and entirely made from scratch, this Black Bean Soup from Dried Beans is the ultimate comfort food for cozy nights. Packed with protein and fiber, this vegan-friendly recipe starts with tender, slow-simmered black beans, perfectly spiced with smoky paprika, earthy cumin, and aromatic herbs. A base of sautéed onion, carrot, and celery adds depth, while an optional blending step creates a rich, velvety texture. Topped with fresh cilantro and a squeeze of zesty lime, this wholesome soup is as nourishing as it is satisfying. Perfect for meal prep or a simple family dinner, it brings together bold flavors with just a touch of patience in the kitchen.
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 2 medium (diced) Carrots
- 2 medium (diced) Celery stalks
- 4 minced Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 whole Bay leaf
- 6 cups Vegetable broth
- 2 cups Water
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 1 medium (wedged for serving) Lime
Instructions
Rinse the dried black beans under cool water, removing any debris or damaged beans.
Place the beans in a large bowl and cover with about 3 inches of water. Let them soak for 8 hours or overnight. Alternatively, use the quick soak method: Add beans to a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour.
Drain and rinse the soaked beans. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
Add the drained black beans, vegetable broth, water, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, or until the beans are tender. Stir occasionally to prevent sticking, and add additional water if needed.
Once the beans are tender, remove the bay leaf. Use an immersion blender to puree a portion of the soup for a thicker consistency, if desired. Alternatively, transfer 2 cups of the soup to a blender, puree, and return to the pot.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 35.1 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
