The Best Black Bean Soup

A bowl of hearty, dark bean soup is garnished with a generous handful of fresh, bright green cilantro and served in a simple white ceramic bowl.

Nora Bourdeau

Black bean soup is a healthy, budget-friendly, and incredibly satisfying meal that works well for meal prep. Whether you’re making it for a quick weeknight dinner or freezing extra portions for later, this hearty soup is sure to become a family favorite!

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Total Time 45

Course Main Course, Soup

Cuisine American

Servings

Calories 87 kcal

Equipment

Immersion Blender

Ingredients

2 tablespoons olive oil
2 medium onions chopped
3 celery ribs finely chopped
1 carrot peeled and chopped
½ teaspoon salt
6 cloves garlic pressed or minced
4 teaspoons ground cumin
3 teaspoons dried oregano
2 teaspoons smoked paprika
½ teaspoon red pepper flakes
4 cups low-sodium vegetable broth
4 cans 15 oz each black beans, rinsed and drained
1 bay leaf
1 bell pepper chopped
1 cup corn kernels
2 tablespoons lime juice
¼ cup chopped cilantro

Instructions

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 2 chopped onions, 3 finely chopped celery ribs, 1 chopped carrot, and ½ teaspoon salt. Sauté for 10-15 minutes until softened.
2 tablespoons olive oil, 2 medium onions, 3 celery ribs, 1 carrot, ½ teaspoon salt
Stir in 6 cloves of garlic, 4 teaspoons of ground cumin, 3 teaspoons of dried oregano, 2 teaspoons of smoked paprika, and ½ teaspoon of red pepper flakes. Cook for 2 minutes, stirring frequently.
6 cloves garlic, 4 teaspoons ground cumin, 3 teaspoons dried oregano, 2 teaspoons smoked paprika, ½ teaspoon red pepper flakes
Add 4 cups of low-sodium vegetable broth, 4 cans (15 oz each) of black beans, 1 bay leaf, 1 chopped bell pepper, and 1 cup of corn kernels. Bring to a gentle simmer and cook over medium-low heat for 30 minutes.
4 cups low-sodium vegetable broth, 4 cans, 1 bay leaf, 1 bell pepper, 1 cup corn kernels
Stir in 2 tablespoons of lime juice and ¼ cup of chopped cilantro. Simmer for an additional 5 minutes.
2 tablespoons lime juice, ¼ cup chopped cilantro
For a thicker texture, blend part of the soup using an immersion blender or a potato masher.
Serve hot with toppings like cilantro, lime wedges, tortilla chips, or a dollop of sour cream.

Nutrition

Calories: 87kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 201mgPotassium: 187mgFiber: 3gSugar: 4gVitamin A: 2102IUVitamin C: 24mgCalcium: 40mgIron: 1mg

Keyword high fiber, meal prep, vegan

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