Black Bean Soup RecipE
Cozy up with this hearty Black Bean Soup that’s easy to whip up on busy weeknights. Packed with savory spices, this vegetarian classic brings warmth and satisfying flavor to your table.
Earthy black beans, aromatic vegetables, and zesty spices create a rich soup that’s both comforting and wholesome. Customize toppings to suit your taste and savor every spoonful!
Essential Ingredients for Black Bean Soup
- Black beans – The star of this soup, adding hearty texture and protein-rich goodness.
- Red onion – Delivers a sweet, aromatic base that deepens the flavor.
- Carrot – Brings subtle sweetness and a pop of color to the pot.
- Celery – Adds depth and classic savory notes that balance the spices.
- Jalapeno – A gentle kick of heat that wakes up the tastebuds.
- Garlic – Infuses the broth with irresistible, fragrant warmth.
- Ground cumin – Lends earthy, smoky undertones that define this soup’s character.
- Dried oregano – Provides an herby lift that complements the beans beautifully.
- Ground coriander – Brightens the flavor profile with citrusy hints.
- Fresh lime juice – A final squeeze for brightness and a zesty finish.
Quick Steps to Make Black Bean Soup
Start by heating olive oil in a sturdy pot, then sauté chopped onion, carrot, celery, and jalapeno until soft and fragrant. Toss in garlic and spices, letting them bloom to unlock their full aroma.
Next, pour in the black beans and broth, bring the pot to a lively boil, then lower the heat to simmer gently, melding all the flavors for about 15 minutes. For that perfect balance of creamy and chunky, blend part of the soup with an immersion blender or standard blender, then stir it back in.
Finish with a generous squeeze of fresh lime juice and top with cilantro, red onion, avocado, or a swirl of sour cream. Serve piping hot with lime wedges for extra zing.
Tips & Tasty Twists for Black Bean Soup
Give your Black Bean Soup extra personality by adding roasted corn or diced sweet potatoes for a subtle sweetness and added texture. If you crave smoky depth, stir in a pinch of smoked paprika or toss in chipotle peppers in adobo sauce.
A splash of coconut milk can transform it into a creamier version with a mild tropical twist. Adjust the heat by keeping or removing the jalapeno seeds, or swap jalapeno for milder green bell pepper if you prefer less spice.
This soup is perfect for meal prep. Double the batch for easy lunches and freeze half for busy days. Top it with fresh herbs or crunchy tortilla strips to add new layers of flavor every time you serve it.
Storing and Reheating Black Bean Soup Leftovers
Black Bean Soup keeps well and often tastes even better the next day. Store cooled soup in an airtight container in the fridge for up to five days.
When ready to reheat, warm it gently on the stovetop over medium heat, stirring occasionally until heated through. For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat as usual for a quick, comforting meal anytime.
Black Bean Soup Recip
Ingredients
- 1 large red onion chopped
- 2 teaspoons ground cumin
- 3 cups low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons fresh lime juice
- 4 garlic cloves minced
- 1 large carrot peeled and diced
- 1 jalapeno pepper deseeded and diced
- 3 15-ounce cans low-sodium black beans, drained and rinsed
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper
- 2 celery ribs diced
- 1 teaspoon ground coriander
- Optional toppings: fresh cilantro red onion, avocado, sour cream, additional lime wedges
Instructions
- Warm the olive oil in a large pot over medium-high heat and sauté the red onion, carrot, celery, and jalapeno for 4 to 5 minutes until the vegetables soften. Incorporate the minced garlic, ground cumin, oregano, coriander, cayenne pepper, and salt, stirring constantly for about a minute until aromatic. Pour in the black beans and broth, mix well, and bring to a boil. Reduce the heat to low, cover, and let the soup simmer gently for 15 minutes. Blend the soup partially with an immersion blender to create a balanced texture of smooth and chunky elements, or blend a portion in a standard blender and return it to the pot. Stir in the lime juice to brighten the flavors. Serve in bowls with your choice of garnishes.
