Black Bean Soup
intro
Rich, smoky, fiber-packed black bean soup with warm spices, balanced by bright lime, perfect for cold winter nights, easily customizable with favorite toppings.
Ingredients
Steps
Prep base vegetables
Heat 2 tablespoons (30ml) olive oil in a large heavy-bottomed soup pot over medium heat (350°F/175°C). Add the 150g diced yellow onion and 120g diced red bell pepper, sauté for 6-7 minutes until soft and translucent, stirring occasionally with a wooden spoon.
Toast warm spices
Add the 12g minced garlic, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano to the pot with the softened vegetables. Stir constantly for 30-45 seconds over medium heat, until the spices release a rich, fragrant aroma; do not burn the spices, as this will make the soup bitter.
Add soup ingredients
Pour in 4 cups (960ml) low-sodium vegetable broth, 400g undrained diced tomatoes, and all 480g rinsed, drained black beans. Stir to fully combine all ingredients, then turn heat up to medium-high (400°F/205°C) to bring the mixture to a gentle rolling boil.
Simmer the soup
Once the soup reaches a rolling boil, reduce heat to low (200°F/95°C), set the pot lid slightly ajar to let excess steam escape, and let the soup simmer for 25 minutes. Stir the soup once every 5 minutes to prevent ingredients from sticking and burning on the pot bottom.
Blend for creaminess
Turn off the heat. Use an immersion blender to blend roughly half the soup directly in the pot, leaving plenty of whole beans and vegetable chunks for a hearty, textured finish. If using a countertop blender, carefully transfer 2 cups (480ml) of hot soup to the blender, vent the lid to release steam, blend until smooth, then stir back into the pot.
Season and serve
Stir in 2 tablespoons (30ml) fresh lime juice, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Taste and adjust salt if needed, then let the soup rest for 5 minutes off the heat to let flavors meld before ladling into bowls.
Tips
2.When blending hot soup in a countertop blender, always remove the center cap from the lid and cover the opening with a kitchen towel to vent steam, preventing pressure buildup that can cause dangerous hot splatters.
3.Customize servings with toppings like diced avocado, chopped fresh cilantro, a dollop of sour cream, crushed tortilla chips, or a pinch of red pepper flakes for extra heat.
OMG this black bean soup is SO good! Threw it together on a random weeknight when I had zero dinner plans, and both my picky 7 and 9 year old asked for seconds. Total game changer for our family dinner rotation! The 45 minute cook time is no joke either, perfect for busy school nights.
Made this for our neighborhood potluck last weekend and people were begging for the recipe! I added a little extra cumin and a dollop of sour cream on top, chef's kiss. Only thing is I wish I'd doubled the batch, it was gone in 10 minutes flat.
This is my new go-to Sunday meal prep! I make a big pot on Sundays, portion it out into containers, and it holds up all week for work lunches. Super easy to make, no fancy ingredients, and it's so filling I don't end up hitting the vending machine at 3pm. 10/10.
As someone who's burned every single soup I've ever tried to make from scratch, this was so forgiving! The steps are super straightforward, no weird fancy techniques, and it turned out perfectly rich and flavorful on my first try. I felt like a real chef, ngl.
Wait has anyone tried making this in a slow cooker instead of on the stovetop? I work 10 hour days and would love to throw it on in the morning and come home to hot soup.
As a vegetarian who's always on the hunt for cheap, high-protein meals, this hits every single mark. I used low-sodium vegetable broth and added a handful of corn to the pot, and it's so hearty I don't even miss the meat. Will be making this all fall and winter long.
Made this with my 10 year old last night for our weekly daddy-daughter cooking night, and we had a blast! The steps are easy enough for her to help measure and stir, and she was so proud to serve it to the rest of the family. Only note is we added a little too much cayenne on accident, oops, but it was still tasty!
So happy I found this recipe! It's naturally gluten free as long as you use GF broth, which is perfect for me since I have celiac and so many soups have hidden gluten or thickeners. I topped mine with avocado, cilantro, and a squeeze of lime, and it was restaurant quality.
I made a batch of this before my last backpacking trip, dehydrated it, and it was the best trail meal I've ever had. Lightweight, packed with protein, and so warm and comforting after a long day of hiking in the cold. 10/10, will be a staple on all my future trips.
I added a diced jalapeño and a dash of hot sauce to my bowl, and it's perfect for anyone who loves a little heat. The base recipe is so mild and versatile, you can customize it a million different ways without messing it up. Already have plans to make it again next week with some diced bell peppers added in.
Wow, this is so cheap to make! I already had most of the spices in my cabinet, a bag of dried black beans cost me $1, and the veggies were super affordable at the grocery store. Made 6 servings for under $5 total, which is way cheaper than takeout. Can't beat that.
It's finally soup weather here in Ohio, so I whipped this up yesterday after raking leaves all afternoon. It was so warm and cozy, paired perfectly with a side of cornbread, and my whole house smelled amazing for hours. 10/10 cozy vibes.
This was the first real recipe I've ever made on my own since moving out of my parents' house, and it didn't turn out terrible! I was so nervous I'd mess it up, but the instructions are super clear, and it actually tasted really good. My roommate even asked for a bowl, which felt like a huge win.
This soup is perfect for post-workout meals! Tons of protein and fiber from the black beans, no weird processed ingredients, and it keeps me full for hours after I eat it. I usually add a scoop of brown rice on the side for extra carbs, and it's the perfect refuel.