Go Back
Easy hearty black bean recipe

Hearty Black Bean Soup

A flavorful vegetarian soup with simple ingredients that's perfect for lunch or dinner. So comforting!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 280 kcal

Equipment

  • large pot or Dutch oven
  • knife
  • cutting board
  • measuring spoons
  • measuring cups
  • immersion blender or traditional blender
  • spatula

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 1 medium carrot finely chopped
  • 1 medium celery stalk finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 4 cups low-sodium vegetable broth
  • 2 cans (15-ounce) black beans drained and rinsed
  • 1 can (14.5-ounce) diced tomatoes with their juices
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice

Instructions
 

  • In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the vegetables are softened.
  • Stir in the 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon oregano. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
  • Pour in the 4 cups of vegetable broth. Add the 2 cans of drained black beans, the can of diced tomatoes with their juices, and 1 bay leaf. Stir to combine, then bring the soup to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 25 minutes, stirring occasionally.
  • Remove the bay leaf. Use an immersion blender directly in the pot to partially blend the soup, leaving some beans and vegetables whole for texture. Alternatively, carefully transfer 2 to 3 cups of the soup to a traditional blender, blend until smooth, and stir it back into the pot.
  • Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon of fresh lime juice. Taste and adjust seasoning if needed. Ladle the hot soup into bowls and serve with desired garnishes.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.
Keyword black beans, soup, vegetarian