Description
This hearty and flavorful Black Bean Soup is a perfect blend of tender beans, vegetables, and spices. Packed with plant-based protein and fiber, it’s nutritious, comforting, and satisfying any time of year.
Ingredients
- 2 cups black beans (soaked overnight)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish (optional)
Instructions
1. If you haven’t soaked your black beans overnight, do so now. Drain and rinse before cooking.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, celery, and bell pepper. Sauté for 5–7 minutes until vegetables are tender.
3. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes, or until the beans are tender and flavors meld.
5. For a smoother texture, puree part of the soup using an immersion blender or blend half in batches.
6. Ladle into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!
Notes
Use canned black beans for a quicker version—just rinse them well before adding.
For extra spice, stir in a chopped jalapeño or a pinch of cayenne pepper.
This soup stores well in the fridge for up to 3 days and freezes beautifully for up to a month.
Serve with avocado slices, a squeeze of lime juice, or a dollop of sour cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: black bean soup, vegetarian soup, high fiber, plant-based comfort food