Favorite Black Bean Soup
Cozy, comforting, and packed with vibrant flavors, this Favorite Black Bean Soup is a satisfying one-pot wonder you'll crave again and again. This hearty vegan soup combines tender black beans with a medley of aromatic spices like cumin, smoked paprika, and chili powder, creating a smoky, rich depth of flavor. Brightened with fresh lime juice and cilantro, the soup comes together in just 50 minutes and offers a customizable texture with a quick blend for creamy perfection. Serve it topped with diced avocado, a dollop of sour cream (or its vegan alternative), and a side of crusty bread or tortilla chips for an easy, protein-packed meal that’s both nutritious and delicious. Perfect for busy weeknights or meal prep, this flavorful black bean soup is a go-to recipe for anyone craving bold flavors with minimal effort.
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Recipe Information
Ingredients
- 4 cups black beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced (optional, for topping)
- 0.5 cup sour cream or vegan alternative (optional, for topping)
Instructions
Rinse the black beans thoroughly under cold water if using canned beans. If you’re using dried beans, ensure they are soaked and cooked until tender beforehand.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes.
Add the ground cumin, smoked paprika, dried oregano, and chili powder. Stir well to coat the vegetables with the spices and let them toast for about 1 minute.
Pour in the vegetable broth and add the black beans. Stir to combine and bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes to allow the flavors to meld together.
After 20 minutes, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer about 1/3 of the soup to a blender, puree it, and then return it to the pot.
Season the soup with salt and black pepper to taste. Stir in the juice of one lime and the chopped cilantro.
Serve hot, topped with diced avocado, sour cream, or your favorite toppings. Pair with crusty bread or tortilla chips for a complete meal!
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 7004 mg | 305% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 35.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3420 mg | 73% | |
*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.
