Black Bean Soup with Cumin and Coriander
Warm, hearty, and packed with bold flavors, this Black Bean Soup with Cumin and Coriander is a comforting dish perfect for any time of the year. Crafted with pantry staples like black beans, vegetable broth, and tomato paste, this recipe gets its depth from aromatic spices including cumin, coriander, and oregano, all gently sautéed with onions and garlic for an irresistible base. A splash of lime juice brightens the soup, while fresh cilantro and optional sour cream or yogurt add a delightful finishing touch. Ready in just 45 minutes, this vegan-friendly (when skipping the dairy garnish) soup is rich in plant-based protein and perfect for a cozy weeknight dinner. Serve it with crusty bread or crunchy tortilla chips for the ultimate pairing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon dried oregano
- 3 cups (drained and rinsed) canned black beans
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup (chopped, for garnish) fresh cilantro
- 0.25 cup (optional, for garnish) sour cream or plain yogurt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic, cumin, coriander, and oregano. Cook for 1 minute until fragrant.
Add the black beans, vegetable broth, tomato paste, and bay leaf to the pot. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for 25 minutes.
Remove the bay leaf from the soup.
Use an immersion blender to puree the soup until smooth, or transfer portions to a blender and carefully blend. If you prefer a chunkier texture, blend only part of the soup.
Season with salt and black pepper to taste, then stir in the lime juice.
Ladle the soup into bowls and garnish with chopped cilantro and a dollop of sour cream or yogurt, if desired.
Serve warm with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6534 mg | 284% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 71.9 g | 257% | |
| Total Sugars | 27.3 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4955 mg | 105% | |
*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.
