Sunday Black Bean Soup
Warm up your weekend with this hearty and comforting Sunday Black Bean Soup—a wholesome, flavor-packed dish perfect for cozy family dinners or meal prepping for the week ahead. Made with tender dried black beans, aromatic vegetables, and a blend of smoky cumin, paprika, and oregano, this soup simmers to perfection in a rich vegetable broth. A splash of red wine vinegar adds a bright, tangy finish, while optional garnishes like fresh cilantro, creamy Greek yogurt, and zesty lime wedges elevate every bowl. Whether pureed for a creamy texture or left chunky for a rustic feel, this nourishing black bean soup is an easy-to-make vegan recipe that’s as satisfying as it is versatile. Perfectly paired with crusty bread or rice, it’s a must-try comfort food for any Sunday!
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Recipe Information
Ingredients
- 1 pound dried black beans
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 large carrot, diced
- 2 stalks celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 0.25 cup fresh cilantro, chopped
- 0.5 cup sour cream or Greek yogurt (optional, for garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
Rinse the dried black beans thoroughly and soak them in water overnight or for at least 6 to 8 hours. Drain and rinse before cooking.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, carrot, and celery. Cook for another 4-5 minutes until the vegetables begin to soften.
Add ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices, cooking for 1 minute until fragrant.
Pour in the vegetable broth, then add the soaked black beans and the bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 90–120 minutes, stirring occasionally, until the beans are tender.
Remove the bay leaf and discard it. If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some beans intact for texture.
Season with salt and black pepper, and stir in the red wine vinegar for brightness.
Ladle the soup into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, and lime wedges, if desired.
Serve warm and enjoy your hearty Sunday Black Bean Soup with a slice of crusty bread or over rice.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1866 mg | 40% | |
*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.
