Description
Easy Black Bean Soup is a hearty dish packed with flavor and nutrients. It’s perfect for any meal and can be made on the stovetop or in a slow cooker.
Ingredients
Scale
- 1 pound (about 2½ cups) dried black beans, soaked and rinsed
- ½ tablespoon olive oil
- 1 large onion, chopped
- 4 carrots, chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Pinch of cinnamon
- ½ teaspoon sea salt (more to taste)
- ½ teaspoon ground black pepper (more to taste)
- 8 cups vegetable broth
- Chopped fresh cilantro (for serving, optional)
- Sliced avocado (for serving, optional)
- Lime wedges (for serving, optional)
Instructions
- Soak the black beans in water for 8–12 hours. Drain and rinse well.
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and garlic. Season lightly with salt and cook, stirring often, for about 10 minutes until softened and lightly browned.
- Add soaked beans, cumin, chili powder, cayenne, basil, oregano, bay leaf, cinnamon, salt, pepper, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat to medium and simmer uncovered for 2½–3 hours, until beans are tender and creamy.
- Remove the bay leaf.
- Blend part of the soup using an immersion blender (or regular blender) until thick but still slightly chunky, if desired.
- Taste and adjust seasoning.
- Serve hot, garnished with avocado, cilantro, and a squeeze of lime.
- For slow cooker, sauté onion, carrots, and garlic. Transfer to slow cooker and add remaining ingredients. Cook on high for 6–8 hours.
Notes
- Store cooled soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Use 5–6 cups canned black beans (3–4 cans), drained and rinsed. Reduce cooking time to about 30–40 minutes.
- Blending part of the soup makes it creamy while keeping some bean texture.
- Prep Time: 12 hours
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 199
- Sugar: 4 g
- Sodium: 512 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 22 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: black bean soup, easy soup, healthy soup, vegan recipe