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Black Bean Soup
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You can have this warming veggie-rich black bean soup ready to go in 30 minutes.
This Southwestern black bean soup is a quick and easy recipe made from pantry staples. What makes it so flavorful is the high proportion of vegetables to beans – there’s lots of onion, garlic, and even some carrots in the mix. You don’t have to worry about finely chopping the vegetables since they all get puréed anyway; just give everything a rough chop and you’re good to go.
What you’ll need to make Black bean soup
To begin, cook the onions, garlic, and carrots in olive oil over medium heat until soft.
How to make Black bean soup
Add the beans and spices.
As well as the chicken broth.
Cover and simmer for about 15 minutes, until the vegetables and beans are very soft.
Purée the soup with a hand-held immersion blender. If you don’t have one, you can use a standard blender and work in batches. Just be sure to keep the hole in the lid open and cover it up with a dishtowel – this allows the steam to escape and avoids a hot soup explosion all over your kitchen.
Before serving, stir in some fresh lime juice to add a touch of brightness and wake up all the flavors.
Ladle the soup into bowls and garnish with a dollop of sour cream. Finally, scatter some freshly chopped cilantro over top. You can get creative with additional garnishes. My husband loves to crush tortilla chips over his, and sometimes I’ll toss in some chunks of avocado. A spoonful of salsa would also be nice. Enjoy!
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Black Bean Soup
You can have this warming veggie-rich black bean soup ready to go in 30 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, roughly chopped
- 4 large garlic cloves, crushed and peeled
- 2 carrots, peeled and roughly chopped
- 2 (15-ounce) cans black beans, drained and rinsed
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- ¾ teaspoon oregano
- 1 teaspoon ground coriander
- 1¾ teaspoons ground cumin
- ⅛ teaspoon cayenne pepper
- Scant ½ teaspoon salt
- 1 tablespoon fresh lime juice
- ⅓ cup sour cream
- Handful chopped fresh cilantro
Instructions
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: about 2 cups
- Calories: 475
- Fat: 14g
- Saturated fat: 4g
- Carbohydrates: 66g
- Sugar: 5g
- Fiber: 21g
- Protein: 27g
- Sodium: 424mg
- Cholesterol: 10mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Yummy. I like my soup thicker so I added 1/2 a can of black beans after pureeing the rest. Also, used 1 jalapeño. Will make again… TY.
Just finished making this, put all of it through the blender, and tasted minus sour cream or any adornments – WONDERFUL flavor. Both my husband and I love it. Will have this for supper Monday along with your pumpkin-cornbread muffins and broccoli slaw – what a wonderful meal that will be. Thank you for a great recipe.
Absolutely delicious!!!!
Loved the flavor of this soup! First time making black bean soup so made it exactly as written in the recipe. Also made the pumpkin cornmeal muffins and they tasted great too! Both recipes are definite keepers!
love this soup;I was afraid the seasoning would be too much but it was perfect
I could never bring myself to try black bean soup because 1) I don’t love beans 2) It’s not very appealing to the eye. However, Aafter a recent individualized dietary study it seems as though my body processes beans very well. I immediately searched bean recipes on your site and found this. I made it exactly as written and it’s sooooo good and crazy easy (and fast) to make. The only ingredient I had to buy was cilantro. Thanks for another winner. 😊