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Top-down photo of creamy black bean soup in a white bowl, topped with avocado slices, sour cream, chopped red onion, and fresh cilantro, lime wedges on the side, bright natural light, clean white background

Black Bean Soup

A cozy, protein-rich Black Bean Soup with warm spices and a bright finish that makes every bowl feel nourishing.
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Keyword: black bean soup, easy dinner, healthy comfort food, vegetarian soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Simmer Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 380kcal
Cost: $10

Ingredients

  • 2 tablespoons extra virgin olive oil used for sautéing the vegetables
  • 1 large red onion finely chopped for even cooking
  • 1 large carrot peeled and diced small
  • 2 celery ribs diced for aromatic base
  • 1 jalapeño pepper seeds removed and finely diced for mild heat
  • 4 garlic cloves minced fresh for strongest flavor
  • 2 teaspoons ground cumin adds warmth and depth
  • 1 teaspoon dried oregano earthy herbal note
  • 1 teaspoon ground coriander subtle citrusy spice
  • 1 teaspoon kosher salt adjust to taste
  • ⅛ teaspoon cayenne pepper optional heat boost
  • 3 cans 15 ounces each black beans (drained and thoroughly rinsed)
  • 3 cups low-sodium vegetable broth controls salt level
  • 1–2 tablespoons fresh lime juice added at the end for brightness
  • Optional toppings: fresh cilantro diced red onion, avocado, sour cream, lime wedges (used for garnish and serving)

Instructions

  • Heat the olive oil in a large pot over medium-high heat until shimmering, then add the onion, carrot, celery, and jalapeño and cook until softened.
    Overhead photo of a white pot with sautéed diced onions, carrots, celery, and bell peppers, spatula inside the pot, colorful vegetables, early cooking stage, bright natural light
  • Stir in the garlic, cumin, oregano, coriander, cayenne pepper, and salt, cooking briefly until the spices become fragrant.
  • Add the black beans and vegetable broth, stir well, and bring the soup to a gentle boil before reducing heat, covering, and simmering.
    Top-down photo of a pot with black beans simmering in broth with diced carrots, celery, and onions, rustic homemade soup, clean white background, natural lighting
  • Use an immersion blender to partially blend the soup, leaving some beans intact for texture, then stir in the fresh lime juice.
    Overhead photo of black bean soup being blended with an immersion blender in a white pot, thick creamy texture, cooking in progress, white marble background, natural light
  • Ladle the soup into bowls and finish with your preferred toppings just before serving.

Notes

This soup is even better the next day, when the spices have time to settle and deepen. A squeeze of lime right before serving wakes everything up beautifully.

Nutrition

Serving: 480g | Calories: 380kcal (19%) | Carbohydrates: 60g (20%) | Protein: 20g (40%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 650mg (28%) | Potassium: 1100mg (31%) | Fiber: 23g (96%) | Sugar: 3g (3%) | Vitamin A: 2600IU (52%) | Vitamin C: 17mg (21%) | Calcium: 150mg (15%) | Iron: 6.5mg (36%)
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