Black Bean Soup Recipe

This recipe makes a hearty and flavorful black bean soup, perfect for a comforting meal. It’s easily customizable with your favorite toppings and spice levels.


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 1 red bell pepper (optional), chopped
  • 4 cloves garlic, minced
  • 4 cans (15 oz each) black beans, rinsed and drained
  • 32 oz vegetable broth
  • 1 tablespoon ground cumin
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro (optional)


1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, and red pepper (if using). Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

2. Add the garlic and cook for an additional minute, until fragrant.

3. Stir in the rinsed and drained black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low and let the soup simmer for 25 minutes.

4. Remove the bay leaf. If you prefer a thicker soup, use an immersion blender to puree a portion of the soup until you reach your desired consistency. Alternatively, you can mash some of the beans against the side of the pot with a spoon for a more rustic texture.

5. Stir in the lime juice and chopped cilantro (if using). Taste and adjust seasonings with additional salt, pepper, or lime juice as needed.

Serving suggestions

  • Serve the soup hot with your favorite toppings, such as chopped avocado, additional fresh cilantro, sour cream or vegan sour cream, shredded cheese, diced tomatoes, or a dollop of Greek yogurt.
  • You can also enjoy the soup with crusty bread for dipping.


  • To make this soup spicier, add a diced jalapeno pepper with the garlic or a pinch of cayenne pepper with the cumin.
  • For a smoky flavor, add a chipotle pepper in adobo sauce (chopped) with the garlic.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


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