Easy Black Bean Soup

This Easy Black Bean Soup is a simple, healthy, and comforting dish made with pantry staples like canned black beans, vegetables, and a few spices. With its rich flavor and hearty texture, this soup is perfect for a quick weeknight dinner or meal prep. It’s also vegan, gluten-free, and vegetarian, making it an excellent option for many dietary preferences.

Why You’ll Love This Recipe

This black bean soup is packed with flavors and nutrients while being incredibly easy to prepare. With just a handful of ingredients, it delivers a comforting, satisfying meal. The addition of fresh cilantro and lime juice adds a zesty kick, making each bite refreshing and vibrant. Plus, it’s versatile enough to accommodate various dietary needs, and it’s a great source of fiber and plant-based protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 large yellow onion, chopped

• 1 large carrot, chopped

• 1 celery rib, chopped

• 1 red bell pepper, stemmed, seeded, and chopped

• 4 cloves garlic, minced

• 60 oz (4 cans) black beans, rinsed and drained

• 32 oz vegetable broth

• 1 tablespoon ground cumin

• ½ teaspoon dried oregano

• 1 bay leaf

• Kosher salt and black pepper, to taste

• 1 tablespoon fresh lime juice

• ¼ cup chopped cilantro

• Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrot, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

2. Add the minced garlic and cook for another 2 minutes, stirring frequently.

3. Stir in the black beans, vegetable broth, ground cumin, oregano, bay leaf, salt, and pepper. Reduce the heat to low and let the soup simmer for about 25 minutes.

4. After simmering, remove the bay leaf. For a thicker soup, use an immersion blender to blend part of the soup, but leave some chunks for texture. If you don’t have an immersion blender, carefully transfer 2 to 3 cups of soup to a blender, blend until smooth, and then stir it back into the pot.

5. Stir in the chopped cilantro and lime juice for a fresh flavor boost.

6. Ladle the soup into bowls and serve hot with any of the optional toppings such as avocado, cilantro, shredded cheese, sour cream, or sliced green onions.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Make it spicier: Add diced jalapeños or chili powder to the soup for an extra kick.

• Add more veggies: Feel free to throw in additional vegetables such as zucchini, corn, or spinach for a more colorful and nutrient-packed soup.

• Make it creamy: Blend the entire soup for a smooth and creamy consistency, or add a splash of coconut milk for a rich texture.

• Change up the garnishes: Top with salsa, sour cream, or even a squeeze of hot sauce for added flavor.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove over low heat, adding a little water or broth if needed to loosen the consistency. This soup can also be frozen for up to 3 months. When reheating from frozen, thaw overnight in the fridge and heat on the stove.

FAQs

1. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 5 days. It often tastes even better the next day as the flavors meld together.

2. Can I freeze this black bean soup?

Yes, the soup freezes well for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers.

3. Can I use dried black beans instead of canned beans?

Yes, if you prefer using dried black beans, cook them separately according to the package instructions and then add them to the soup in place of canned beans.

4. How can I thicken this soup?

You can thicken the soup by blending part of it with an immersion blender, or transfer a few cups to a regular blender, blend until smooth, and stir it back into the pot.

5. Can I use chicken broth instead of vegetable broth?

Yes, if you’re not making this soup vegan, you can substitute vegetable broth with chicken broth for added richness.

6. How can I make this soup spicier?

For extra heat, you can add diced jalapeños, chili powder, or cayenne pepper to the soup. Adjust to your preferred spice level.

7. What toppings are best for black bean soup?

Toppings like diced avocado, fresh cilantro, shredded cheese, sour cream, and sliced green onions are perfect complements to this soup.

8. Can I add meat to this soup?

Yes, you can add cooked chicken, ground turkey, or sausage for a non-vegan version of this soup. Just add it in with the beans and broth.

9. Can I make this soup in a slow cooker?

Yes, you can transfer all the ingredients (except the cilantro and lime) into a slow cooker and cook on low for 6-8 hours. Stir in the cilantro and lime juice just before serving.

10. Can I make this soup without a blender?

Yes, if you don’t have an immersion blender or regular blender, you can simply mash some of the beans with a potato masher to create a thicker texture.

Conclusion

This Easy Black Bean Soup is a flavorful and nutritious meal that can be whipped up in just 45 minutes. With its simple ingredients and easy preparation, it’s perfect for a quick weeknight dinner or as part of a meal prep routine. Vegan, gluten-free, and full of plant-based protein, it’s a delicious and satisfying dish that everyone will love. Enjoy!