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Black Bean Soup Recipe
Isla Marie

Black Bean Soup Recipe

This Black Bean Soup Recipe combines black beans, onions, peppers, and a smoky spice blend in a savory broth, blended to your preferred texture. Vegan, gluten-free, and ready in 45 minutes, it serves 4 as a main or 6 as a starter. Below, you’ll find ingredients, equipment, instructions, and tips for a delicious, budget-friendly soup.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: American, Gluten-Free
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil: For sautéing.
  • 1 large onion: Finely chopped.
  • 1 red bell pepper: Diced.
  • 2 cloves garlic: Minced.
  • 2 15 oz cans black beans: Drained and rinsed (or 3 cups cooked beans).
  • 4 cups vegetable broth: Low-sodium.
  • 1 14.5 oz can diced tomatoes: With juices.
  • 1 tsp ground cumin: For smokiness.
  • 1 tsp smoked paprika: For depth.
  • 1/2 tsp chili powder: Adjust for spice preference.
  • 1/2 tsp salt: To taste.
  • 1/4 tsp black pepper: Freshly ground.
  • 1 tbsp lime juice: For brightness.
  • Optional: 1/4 tsp cayenne pepper for extra heat.
  • Garnish: Fresh cilantro chopped; avocado slices; sour cream (non-vegan).

Equipment

  • Large Pot: For cooking soup.
  • Immersion Blender or Regular Blender: For partial or full pureeing.
  • Cutting Board and Knife: For chopping veggies.
  • Measuring Cups and Spoons: For accuracy.
  • Wooden Spoon: For stirring.
  • Ladle for serving

Method
 

  1. Sauté Veggies: Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook 5–6 minutes until softened. Add garlic and cook 1 minute until fragrant.
  2. Add Spices: Stir in cumin, smoked paprika, chili powder, salt, and black pepper (plus cayenne, if using). Cook 1 minute to toast spices.
  3. Combine Ingredients: Add black beans, vegetable broth, and diced tomatoes with juices. Stir and bring to a boil.
  4. Simmer: Reduce heat to low and simmer for 20 minutes, stirring occasionally, to meld flavors.
  5. Blend (Optional): For a creamier texture, use an immersion blender to partially puree (leave some beans whole) or blend half in a regular blender and return to pot. If you prefer chunky soup, skip blending.
  6. Finish and Serve: Stir in lime juice. Taste and adjust seasoning. Ladle into bowls and garnish with cilantro, avocado, or sour cream.

Notes

Bean Prep: Rinse canned beans to reduce sodium; use home-cooked beans for fresher flavor.
Texture Preference: Blend fully for a smooth soup or partially for a chunky texture.
Vegan Option: Skip sour cream or use a dairy-free alternative.
Make-Ahead: Cook soup base up to 2 days ahead; add lime juice and garnishes when serving.
Gluten-Free: Ensure broth and spices are gluten-free certified.