Our Very Favorite Black Bean Soup

This black bean soup recipe – our very favorite of all black bean soup recipes – 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 love it in the still of winter. 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.

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!

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Our Very Favorite Black Bean Soup

5 from 7 votes

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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Yield: 8

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