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Healthy and Nutritious Black Bean Soup: A Simple Recipe

A warm bowl of soup is a comfort food that can soothe the soul and nourish the body. This black bean soup recipe is not only easy to make but also packed with flavor and nutrition.

With the perfect blend of spices and vegetables, this soup is perfect for a cozy night in or as a meal prep option for a busy week ahead.

Let’s dive into the steps to make this delicious black bean soup.


How To Make Easy Black Bean Soup:

Step 1: Heat Up Your Dutch Oven or Pot

Start by grabbing a medium dutch oven or pot and adding four tablespoons (or 1/4 cup) of olive oil right into the pot. Place the pot over medium heat. You want the oil to be dancing in the pan, so while it’s warming up, chop one yellow onion. Cut your onion in half and leave the root stem on. Vertical chops, and then switch directions.

Step 2: Add Chopped Veggies

Add 1 1/2 cups of chopped carrots and the chopped onion to the pot. Stir occasionally until the veggies are tender. It’ll be about 10 minutes over medium heat. While the veggies are heating up, mince four cloves of garlic.

Step 3: Add Garlic and Spices

When the onion is translucent and the carrot’s pretty tender, add the minced garlic and spices. Add more garlic cloves if you want. Add one tablespoon of cumin, a teaspoon of dried oregano, 1/2 a teaspoon of crushed red pepper, 1/2 a teaspoon of salt, and an optional 1/2 a teaspoon of smoked paprika. Stir it all together and let it cook for about two minutes.

Step 4: Drain and Rinse Black Beans

Turn off the heat and drain and rinse two cans of black beans. Add the black beans and four cups of veggie broth to the pot. If you prefer non-vegetarian soup, you can use chicken broth or beef broth. Add about 1/4 cup of fresh lime juice for some acidity. Stir everything together.

Step 5: Blend the Soup

Use an immersion blender or transfer the soup to a blender and blend it until it’s smooth. Serve and enjoy!

Tips and Tricks:

Thin out the soup if it’s too thick
If you accidentally make the soup too thick, you can add more vegetable broth to thin it out.


Add more vegetables
Feel free to add extra vegetables from your fridge to the black bean soup! Spinach, zucchini, kale, celery, and peas make for a delicious addition.

Add some heat
For a spicier kick, add a diced and deseeded jalapeno pepper to the soup when you add the onions or a small pinch of cayenne pepper.

Experiment with toppings
Pico de gallo, salsa, and guacamole also make great toppings for the soup. Try different combinations and find your favorite!


Oh, how marvelous it is to indulge in a scrumptious bowl of soup, brimming with warmth and uplifting energy.

And let me tell you, dear friend, this recipe for black bean soup is a masterpiece of culinary delight. Its uncomplicated ingredients and effortless preparation will have you savoring a nutritious and delectable meal in mere moments.

Whether you’re a proficient chef or a neophyte in the kitchen, this recipe is guaranteed to tantalize your taste buds and satiate your hunger pangs.

So, why not take a leap of faith and bask in the comforting and heavenly flavors of this divine black bean soup today?

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Healthy and Nutritious Black Bean Soup: A Simple Recipe

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  • Author: Howard Land
  • Total Time: 35 minutes


Get your taste buds ready for a flavor explosion with our mouth-watering Black Bean Soup! Packed with wholesome goodness, this vegetarian-friendly recipe is perfect for any occasion. Discover the secret to a healthy and delicious meal today!



tablespoons olive oil

2 cups chopped yellow onion (about 1 large onion)

1½ cups chopped carrot (about 4 medium carrots)

4 cloves garlic minced

1 tablespoon cumin

1 teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon red pepper flakes

3 (15.25-ounce/432g) cans black beans drained and rinsed

4 cups vegetable broth (960ml)

¼ cup fresh lime juice (80ml)


In a medium Dutch oven or pot, heat the olive oil over medium heat until it shimmers. Add the chopped onion and carrots, and stir occasionally until tender, about 10 minutes.

Add the minced garlic, ground cumin, dried oregano, crushed red pepper, salt, and smoked paprika (if using) to the pot. Stir to combine, and cook for about 2 minutes until fragrant.

Remove the pot from the heat. Drain and rinse the black beans, and add them to the pot along with the vegetable broth and fresh lime juice.

Return the pot to medium heat, and bring the soup to a simmer. Let it simmer for 10-15 minutes until the vegetables are very tender and the flavors have melded together.

Remove the pot from the heat, and let the soup cool for a few minutes. Use an immersion blender or transfer the soup to a blender to puree until smooth. (Be careful blending hot liquids – it’s best to let the soup cool a bit first.)

Serve the soup hot, garnished with fresh herbs or a dollop of sour cream, if desired.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Cuisine: Soup


  • Serving Size: 6 servings
  • Calories: 300kcal
  • Sugar: 5g
  • Sodium: 851mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Carbohydrates: 42g
  • Fiber: 13g
  • Protein: 12g

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