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–+ servings
Black bean soup in a white Dutch oven with a stainless ladle.
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Easy Black Bean Soup

This flavorful black bean soup is an easy weeknight dinner using simple ingredients.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 cups

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.