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Black Bean Soup

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Black Bean Soup is a warm, hearty, and flavorful meal made with pantry staples and smoky spices. Naturally vegetarian and budget-friendly, it’s creamy without any dairy, full of plant-based protein, and perfect for cozy dinners or meal prep.

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced (optional)
  • 1 celery stalk, diced (optional)
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 3 (15 oz) cans black beans, drained and rinsed
  • 3 cups vegetable broth or chicken broth
  • 1 tbsp lime juice
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Sour cream or Greek yogurt, for topping (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery (if using) and sauté until softened, about 5–6 minutes.
  2. Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in black beans and pour in the broth. Bring to a simmer.
  4. Simmer for 20–25 minutes to allow flavors to meld.
  5. Use an immersion blender to partially blend the soup, or transfer half to a blender and puree, then return to pot.
  6. Stir in lime juice and season with salt and pepper to taste.
  7. Ladle into bowls and garnish with cilantro, sour cream, or toppings of choice.

Notes

  • Add a diced chipotle pepper in adobo for heat and smokiness.
  • Stir in coconut milk for a creamy twist.
  • Bulk it up with corn, bell pepper, or cooked quinoa.
  • For a meaty version, serve with shredded chicken or chorizo.
  • Freezes well — portion and store for up to 3 months.

Nutrition

Find it online: https://recipesbyliza.com/black-bean-soup/