Black Bean Soup Recipe

This Black Bean Soup is a hearty, flavor-packed dish that’s as comforting as it is nutritious. Creamy black beans mingle with smoky spices and a hint of tangy lime, creating a rich, velvety texture that’s utterly satisfying. Perfect for a cozy weeknight dinner, it’s ready in just one hour, with minimal prep work. The aroma of garlic, cumin, and paprika will fill your kitchen, promising a meal that’s both warming and deeply flavorful.

Each spoonful delivers a delightful balance of earthy beans, zesty citrus, and a touch of heat, making it a crowd-pleaser for any occasion. Whether you’re craving something wholesome or need a quick yet impressive dish, this soup is your go-to. It’s a bowl of pure comfort that’s as easy to make as it is delicious to savor.

What You’ll Need for Black Bean Soup?

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 teaspoon sea salt
• Freshly ground black pepper (to taste)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 (15-ounce) cans black beans (include the liquid)
• 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce (adjust for spice preference)
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice, plus wedges for serving
• Optional toppings: avocado, cilantro, sour cream (or vegan sour cream), pickled onions, serrano peppers, pepitas

How to Make Black Bean Soup

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft.
2. Add the garlic, cumin, coriander, and chili powder. Stir for 30 seconds until fragrant.
3. Stir in the black beans (with their liquid), chopped chipotles, adobo sauce, and vegetable broth. Bring to a simmer and cook for 30 minutes, stirring occasionally.
4. Let the soup cool slightly. Transfer half of the soup to a blender and puree until smooth. Return the pureed soup to the pot and stir to combine. (Alternatively, use an immersion blender to puree half the soup directly in the pot.)
5. Stir in the lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
6. Serve warm with lime wedges and your choice of toppings like avocado, cilantro, sour cream, pickled onions, or pepitas.

Toppings and Sauces to Elevate Your Soup

Take your Black Bean Soup to the next level with a variety of toppings and sauces. Try creamy avocado slices, fresh cilantro, or a dollop of sour cream (or vegan sour cream for a plant-based option). For a tangy kick, add pickled onions or a sprinkle of serrano peppers. Don’t forget crunchy pepitas for texture and a drizzle of lime juice for brightness!

Perfect Pairings: What to Serve With Your Soup

This hearty Black Bean Soup pairs beautifully with warm cornbread, crispy tortilla chips, or a simple side salad. For a complete meal, serve it alongside a grain like quinoa or brown rice. A cold glass of iced tea or a light beer can also complement the smoky, spicy flavors perfectly.

Storage and Reheating Tips

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until hot. If the soup thickens, add a splash of vegetable broth or water to reach your desired consistency.

Time-Saving Hacks for Busy Cooks

To save time, prep your veggies the night before and store them in the fridge. You can also use pre-minced garlic and pre-chopped chipotle peppers in adobo sauce. If you’re in a rush, skip the blending step for a chunkier soup—it’s just as delicious!

Recipe Variations to Mix It Up

Experiment with different beans like pinto or kidney beans for a twist. Add diced tomatoes or corn for extra flavor and texture. For a meatier version, stir in cooked shredded chicken or crumbled chorizo. Adjust the spice level by adding more or less chipotle peppers to suit your taste.

Black Bean Soup

Amy

This Black Bean Soup is a hearty, flavor-packed dish that’s as comforting as it is nutritious. Creamy black beans mingle with smoky spices and a hint of tangy lime, creating a rich, velvety texture that’s utterly satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Cuisine Mexican cuisine

Servings 4

Ingredients

  

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• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 1 medium carrot, diced
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 15-ounce cans black beans, including the liquid in the cans
• 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce*
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice, plus wedges for serving
• Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft.
• Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds.
• Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
• Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot.
• Stir in the lime juice. Season to taste and serve with lime wedges and desired toppings.

Keyword black beans, hearty soup, soup recipe, vegetarian soup

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