A Hearty Vegetarian Delight
Craving a quick, healthy, and utterly delicious weeknight meal? Our black bean soup is a hearty vegetarian dish that’s easy to whip up and brimming with flavor.
This delicious soup is easy to make and ready in just 45 minutes. It is perfect for busy evenings, chilly days, or hot summer days. Furthermore, this soup is perfect for those times when you need something warm and comforting. Let’s dive into the recipe and discover how you can make this savory dish your own!
Discover the ultimate vegetarian black bean soup recipe! This hearty, flavorful soup is easy to make and perfect for weeknight dinners. Customize it with your favorite toppings and enjoy a wholesome meal in no time. For more hearty soups, try my broccoli soup, zucchini soup, or lentil soup.
Why You’ll Love This Black Bean Soup
This black bean soup, enriched with carrots, cumin, and a savory vegetable broth, is a versatile and filling meal that’s made in one pot. It’s vegetarian and vegan-friendly, perfect for accommodating dietary preferences. Plus, the toppings and variations are endless, allowing you to customize it each time you make it.
The topping and variation options are limitless! Use what you have on hand, like sliced avocado, a dollop of sour cream, or Pico de Gallo.
This soup can be customized by adding your favorite things such as shredded chicken, diced green chilies, or even a splash of hot sauce. It’s perfect for dipping tortilla chips or sourdough bread into as well!
Key Features
- Quick and Easy: Ready in about 45 minutes.
- Healthy and Filling: Packed with protein and fiber.
- Versatile: Customize with your favorite toppings and variations.
Ingredients You’ll Need
Let’s gather the ingredients and equipment:
Equipments
- Dutch oven or large pot.
- Regular blender or immersion blender.
- Onions, Carrots, and Celery: Known as mirepoix, these ingredients should be chopped into similarly sized pieces and cooked in olive oil until tender. For a Cuban twist on black bean soup, include diced bell peppers and a bay leaf.
- Spices: All you need are cumin, oregano, salt, and pepper! These spices will meld with the softened vegetables, releasing their full flavors. For an extra kick, add a few shakes of chili powder or cayenne pepper to taste.
- Black Beans: Canned black beans are ideal for this hearty soup—they’re convenient, budget-friendly, and delicious. Be sure to drain and rinse the beans before adding them to the recipe.
- Vegetable Broth: Choose your favorite vegetable broth to add rich savoriness to this dish. Opt for a lower-sodium broth if you want more control over the soup’s flavor. If you prefer, you can substitute with chicken broth or stock.
- Lime Juice: Fresh lime juice brightens the soup and adds a delightful citrus note. For the best taste, squeeze fresh limes.
Step-by-Step Instructions
- Prepare the Vegetables: Heat the olive oil in a medium Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook, while stirring occasionally until the vegetables are tender about 10 minutes.
- Add the Spices: Stir in the minced garlic, ground cumin, dried oregano, kosher salt, and a few grinds of black pepper. Cook, stirring constantly, for 2 minutes to let the spices bloom and release their flavors.
- Add Beans and Broth: Pour in the drained and rinsed black beans, vegetable broth, and fresh lime juice. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer the soup for 25 minutes, while stirring occasionally.
- Blend the Soup: For a thicker consistency, blend 2 cups of the soup using a regular blender or immersion blender. Stir the blended portion back into the pot.
- Thicken and Serve: Cook the soup uncovered until it reaches your desired thickness, about 10 to 20 minutes more. Serve topped with sliced avocado, a dollop of sour cream, and fresh chopped cilantro, or your preferred toppings.
- In a large pot, add the oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the garlic, cumin, salt, red pepper, and a few grinds of black pepper. Cook, stirring constantly for 2 minutes.
3. Add the black beans to the Dutch oven.
4. Add the broth and lime juice. Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover, and simmer for 25 minutes, stirring occasionally.
5. For a thicker soup, blend 2 cups of the soup in a regular blender or with a stick or immersion blender.
6. Stir the blended soup back into the pot. Cook, uncovered, until the soup has thickened and reached the desired consistency, about 10 to 20 minutes more. Cook the full 20 minutes if you prefer a thicker soup. Serve topped with avocado, sour cream, and cilantro or as desired.
Pro Tips for Making This Recipe
- Stir Constantly When Adding Spices: Cooking the spices with oil and vegetables helps them bloom and release valuable flavor. Make sure to stir constantly during this step to prevent the spices from burning or sticking to the bottom of the pot.
- Rinsing Black Beans is Optional: Canned black beans come packed in a starchy liquid that can thicken soups and stews. If you prefer a thicker soup, don’t drain them! For a more brothy soup, use a wire mesh strainer to drain the beans quickly and rinse them with cool water.
- Adjust Lime Juice to Taste: For a less tangy soup, reduce the lime juice to 2 tablespoons. If you love the flavor of limes, serve the soup with additional lime wedges.
- Thicken the Soup by Blending: Pureeing some of the beans thickens the soup and creates a hearty, luscious texture. This step is optional. If using a countertop blender, handle the hot soup with caution: remove the centerpiece of the lid and cover the top with a towel to prevent splashing.
- Thin the Soup with Additional Broth: If the soup becomes too thick after blending or when reheated, add some vegetable broth to achieve your desired consistency.
- Chicken Black Bean Soup Variation: To add extra protein, stir in cooked shredded chicken before serving. Leftover roasted chicken or store-bought rotisserie chicken works well if you don’t need the recipe to be vegetarian.
Tricks for the Perfect Black Bean Soup
- Bloom the Spices: Ensure you stir constantly when adding the spices to prevent burning and fully release their flavors.
- Optional Rinsing: Rinsing the black beans is optional. If you prefer a thicker soup, don’t drain them. For a brothier soup, use a strainer to drain and rinse the beans.
- Adjust Lime Juice: Tailor the lime juice to your taste. Reduce to 2 tablespoons for a less tangy soup, or serve with additional lime wedges for a brighter flavor.
- Blending Safely: When using a countertop blender, handle the hot soup with caution. Remove the lid’s centerpiece and cover the top with a towel to prevent splashing.
- Adjust Consistency: Thin the soup with additional vegetable broth if it becomes too thick after blending or reheating.
- Variations: For a non-vegetarian version, add cooked shredded chicken before serving.
Frequently Asked Questions
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days. Wait until the soup cools down to room temperature before storing it. For longer storage, freeze the soup in a freezer-safe container or freezer bag for up to a month. To defrost, place the frozen soup in the refrigerator overnight and reheat it in a soup pot on the stovetop at medium heat.
What Do I Serve with This?
Enhance your meal with simple toppings like cilantro or more indulgent options such as sour cream, freshly grated cheddar cheese, or sliced jalapeños. Pico de Gallo, salsa, or guacamole make delicious additions. For a complete meal, serve the soup with warm cornbread muffins or pair it with garlic bread or dinner rolls.
Can I Make This Spicy?
Yes, you can! For a spicy black bean soup, add diced jalapeño peppers to the onion mixture while sautéing. Include ¼ – ½ teaspoon of cayenne pepper along with the cumin. Adjust the heat level by serving with extra jalapeños or hot sauce.
Can You Make This with Dried Beans?
While canned beans make the process simpler, you can use dried beans if preferred. To save time, use my no-soak Instant Pot black beans recipe but omit the spices, as you’ll be adding them to the soup. Otherwise, cook the dried beans according to the package instructions before using.
Is soaking black beans necessary before making the soup?
If using canned beans, soaking is unnecessary. For dried black beans, refer to the package instructions to determine if soaking is required and for how long. Soaking reduces cooking time by allowing the beans to begin rehydrating.
Enjoy your hearty bowl of black bean soup and feel free to experiment with toppings and variations to make it your own every time!
How to make a delicious Black Bean Soup
Description
This amazing and delicious black bean soup is a hearty, flavorful dish that’s perfect for any season. Packed with protein-rich black beans, aromatic spices, and fresh vegetables, this soup is not only nutritious but also incredibly satisfying. Ideal for busy weeknights, it’s easy to prepare and can be customized to suit your taste. Whether you prefer it spicy or mild, thick or brothy, this versatile soup will quickly become a favorite in your recipe collection. Serve it with your favorite toppings like sour cream, cheddar cheese, or sliced jalapeños, and pair it with warm cornbread or garlic bread for a complete meal. Enjoy the comforting flavors of this black bean soup anytime you crave a wholesome, homemade meal.
Ingredients
Instructions
- In a large pot, add the oil and warm over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the garlic, cumin, salt, red pepper, and a few grinds of black pepper. Cook, stirring constantly for 2 minutes.
- Add the black beans to the Dutch oven.
- Add the broth and lime juice. Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover, and simmer for 25 minutes, stirring occasionally.
- For a thicker soup, blend 2 cups of the soup in a regular blender or with a stick or immersion blender.
- Stir the blended soup back into the pot. Cook, uncovered, until the soup has thickened and reached the desired consistency, about 10 to 20 minutes more. Cook the full 20 minutes if you prefer a thicker soup. Serve topped with avocado, sour cream, and cilantro or as desired.
Notes
- If you try this recipe, please leave me a comment below. Enjoy this amazing and delicious recipe. Happy Cooking!
Recipes By Taxonomy
Servings 4
- Amount Per Serving
- Calories 300
