Our Very Favorite Black Bean Soup

Our Very Favorite Black Bean Soup recipe - Creamy black beans pureed with cumin, jalapeno, and lime ... yum. Vegetarian/vegan, GF.

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!

Our Very Favorite Black Bean Soup recipe - Creamy black beans pureed with cumin, jalapeno, and lime ... yum. Vegetarian/vegan, GF.

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.

Our Very Favorite Black Bean Soup recipe - Creamy black beans pureed with cumin, jalapeno, and lime ... yum. Vegetarian/vegan, GF.

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.

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Our Very Favorite Black Bean Soup

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.

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

Directions:

  1. 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.
  2. 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.
  3. Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
  4. 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).
  5. Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
  6. Serve with optional toppings.

Serving suggestions:

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

Adapted from Bon Appetit

// All images and text © for Kitchen Treaty.

Our Very Favorite Black Bean Soup recipe - Creamy black beans pureed with cumin, jalapeno, and lime ... yum. Vegetarian/vegan, GF.

Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.