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BLACK BEAN SOUP

Black Bean Soup Recipe

A hearty, flavorful black bean soup packed with fiber and protein. Perfect for a healthy, comforting meal.

  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups black beans (soaked overnight) or 2 cans (rinsed)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 can (14 oz) diced tomatoes
  • 1 jalapeño, minced (optional for spice)
  • 1 tablespoon lime juice
  • Salt & black pepper to taste
  • 1 tablespoon olive oil

Optional Toppings:

  • Avocado slices
  • Greek yogurt or sour cream
  • Shredded cheese (cheddar or cotija)
  • Chopped cilantro
  • Tortilla chips

Instructions

Stovetop Method

  1. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper, and celery. Cook for 5 minutes until softened.
  2. Add spices: Stir in cumin, oregano, smoked paprika, and bay leaf. Cook for 1 minute to enhance flavors.
  3. Add beans and broth: Pour in black beans, vegetable broth, and tomatoes. Bring to a boil, then reduce heat and simmer for 45 minutes (if using dried beans, cook for 60-75 minutes until tender).
  4. Blend (optional): For a creamy texture, blend part of the soup with an immersion blender.
  5. Season & serve: Stir in lime juice, adjust seasoning with salt and pepper, and serve with toppings.

Slow Cooker Method

  1. Add all ingredients except lime juice to a slow cooker.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Stir in lime juice before serving.

Instant Pot Method

  1. Use the Sauté function to cook onion, garlic, and spices for 3-5 minutes.
  2. Add black beans, broth, and tomatoes. Seal and pressure cook on High for 30 minutes (if using dried beans) or 10 minutes (for canned beans).
  3. Natural pressure release for 10 minutes, then stir in lime juice.

Notes

  • For a smoother soup, blend part of the beans before serving.
  • For extra flavor, roast the bell peppers before adding them.
  • Freezing tip: Store in an airtight container for up to 3 months.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes (stovetop)
  • Category: Soup
  • Method: Stovetop, Slow Cooker, Instant Pot
  • Cuisine: Latin American, Cuban, Mexican
  • Diet: Vegetarian

Nutrition

  • Calories: 230 kcal
  • Sodium: 480mg (varies based on broth used)
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 13g
  • Protein: 12g