Black Bean Soup

This vegetarian black bean soup recipe – our very fave! – is flavored boldly with cumin, spiced up with a bit of jalapeno, and topped off with a squeeze of lime.

It’s the perfect comforting, hearty dinner for any time of year, but we especially love it in the winter months. This black bean soup is the epitome of comfort in a bowl!

It’s one of those accidentally-vegan recipes – one that everyone will love, regardless of its meatless, dairy-less status. Perfect for feeding mixed-diet folks.

One of the things I like best about this recipe is that it makes a pretty large amount. I like to freeze half of it for an easy meal down the road. Just let it cool completely, ladle into a gallon-size freezer bag, label, and freeze flat. Voila! Instant future dinner.

Make this black bean soup it by cooking dried black beans from scratch, or use canned – either works!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

5 from 8 votes

Vegetarian Black Bean Soup

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Author: Kare

Yield: 8

Creamy black beans pureed with cumin, jalapeno, and lime … yum. This super-easy soup is so simple to put together, you’ll want it in your weeknight dinner rotation forevermore.

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Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion (diced)
• 1 teaspoon dried oregano
• 6 large cloves garlic (minced) (about 2 tablespoons)
• 1 tablespoon ground cumin
• 1 jalapeno pepper (seeded and minced)
• 4 (15-ounce) cans cooked black beans, undrained
• 1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2 tablespoons fresh lime juice (about 1 juicy lime)

Optional toppings:

• Fresh-sliced jalapeno
• Fresh cilantro
• Chopped scallions
• Chopped avocado
• Diced tomatoes
• Cheddar cheese or vegan cheese
• Sour cream or vegan sour cream
• Your favorite hot sauce

Instructions

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
• Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
• Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
• Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
• Serve with optional toppings.

Notes

Serving suggestions:

Serve with quinoa or cilantro rice (both have been suggested by readers and sound delicious!)

Adapted from Bon Appetit

Nutrition Facts

Calories: 252kcal, Carbohydrates: 44g, Protein: 15g, Fat: 3g, Saturated Fat: 1g, Sodium: 1117mg, Potassium: 697mg, Fiber: 16g, Sugar: 4g, Vitamin A: 434IU, Vitamin C: 12mg, Calcium: 118mg, Iron: 5mg

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