Made with canned black beans and simple ingredients, this Easy Black Bean Soup is loaded with flavor. It’s super easy to whip up for a comforting dinner on a busy weeknight.
Soup season is officially in full effect and I couldn’t be more excited! I love it year-round, but there’s just something comforting about enjoying a hot bowl of soup on a crisp fall day.
An added bonus is that this black bean soup is budget-friendly and healthy, yet hearty and satisfying. Serve with savory skillet cornbread for a complete meal!
Ingredients Needed
- Olive oil – For sautéing the veggies.
- Canned black beans
- Canned diced tomatoes – I like to use fire roasted tomatoes in this recipe, but regular diced tomatoes can be used.
- Vegetable broth – I use low sodium so that I can control the saltiness to my liking.
- Vegetables – Carrots, onion, and red bell pepper.
- Garlic
- Herbs and seasonings – Ground cumin, chili powder, oregano, paprika, salt, black pepper and a bay leaf.
- Lime juice
How to Make it
Following is a brief overview of how to prepare – please see the recipe card at the bottom for full detailed instructions.
- Sauté the veggies in olive oil, then add garlic and cook until fragrant.
- Add remaining ingredients (except lime juice) and stir to combine.
- Bring to a boil and reduce heat as necessary to maintain a simmer.
- Simmer for 15 to 20 minutes, or until carrots are softened.
- Remove from heat and stir in lime juice.
- Remove and discard bay leaf before serving.
Topping Ideas
- Chopped fresh cilantro
- Sliced green onions
- Avocado
- Shredded cheese
- Sour cream
Storage
Once soup has cooled, store in an airtight container in the fridge for up to 3 to 4 days.
Enjoy!
More Comforting Soups
Easy Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 red bell pepper stem removed, seeded and chopped
- 1 tablespoon minced fresh garlic
- 3 cups vegetable broth low sodium
- 1 (14.5 ounce) can fire roasted tomatoes undrained
- 3 (15 ounce) cans black beans rinsed and drained
- ¾ teaspoon ground cumin
- 1 ½ teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a 6 quart Dutch oven or large soup pot over medium high heat. Add onion, carrots and bell pepper. Cook until slightly softened (about 5 minutes), stirring frequently.
- Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Add vegetable broth, tomatoes with juices, black beans, cumin, chili powder, paprika, oregano, salt, pepper and bay leaf. Stir to combine.
- Bring to a boil and reduce heat as necessary to maintain a simmer.
- Simmer for 15 to 20 minutes (stirring occasionally), or until carrots are soft.
- Remove from heat and stir in lime juice. Remove and discard bay leaf before serving.
Notes
- Once soup has cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- To make a thicker soup, carefully use an immersion blender to blend until desired consistency OR transfer 2 to 3 cups of soup to a blender pitcher*. Cover and blend until smooth and return to soup pot, stir to combine.
- *If using a blender, exercise caution when blending hot liquids, as they expand while blending. Remove or loosen the center cap of blender pitcher cover while holding a folded dish towel on the cover while blending.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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