There are few things more comforting than a warm bowl of soup, and this Black Bean Soup is comfort in a bowl! It’s my go-to recipe for busy weeknights when I need something hearty, flavorful, and fast. The secret to its incredible texture is blending just some of the soup, which creates a velvety base while leaving plenty of whole beans for a satisfying bite. Deeply savory with a hint of smokiness from cumin and chili powder, this soup is a powerhouse of flavor. It’s naturally vegetarian and easily made vegan, making it a crowd-pleaser for everyone at the table. Get ready to ladle up your new favorite soup!
Ingredients
• 2 tablespoons / 30 ml neutral oil, like grapeseed or corn
• 1 large onion, chopped
• 1 tablespoon / 3 cloves minced garlic
• 1 tablespoon / 15 g Chili Powder
• 1 tablespoon / 15 g ground cumin
• 2 tablespoons / 30 ml sherry or dark rum (optional)
• 3 cups / 500 g cooked black beans, drained
• 1 quart / 950 ml vegetable stock or water
• Salt and freshly ground black pepper to taste
• 2 teaspoons / 10 ml freshly squeezed lime juice
• Sour cream or plain yogurt for garnish
• Minced fresh cilantro leaves for garnish
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Stir in the minced garlic, chili powder, and cumin. Cook for another minute until fragrant, stirring constantly to prevent burning.
3. If using, pour in the sherry or rum to deglaze the pan, scraping up any browned bits. Cook for a minute, then add the drained black beans, vegetable stock, and a generous pinch of salt and pepper.
4. Increase the heat to bring the soup to a boil, then reduce to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
5. For a creamy texture, use an immersion blender to pulse the soup a few times directly in the pot until about half of it is puréed. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
6. Stir in the fresh lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro.
Nutritional Information
• Serving Size: 1 bowl (approx. 1/4 of recipe)
• Calories: 345 kcal
• Protein: 15 g
• Fiber: 14 g
• Fat: 9 g
• Carbohydrates: 50 g
• Estimates are based on the recipe without optional garnishes.
Pro Tips
• For the perfect creamy-yet-chunky texture, use an immersion blender to partially blend the soup directly in the pot. No extra dishes!
• To make this soup vegan, simply omit the dairy garnish or use your favorite plant-based sour cream or yogurt.
• Don’t be shy with toppings! Diced avocado, crushed tortilla chips, pickled jalapeños, or a sprinkle of smoked paprika add fantastic flavor and texture.
• For a Brazilian-inspired twist, substitute 2 cups of the vegetable stock with 2 cups of fresh orange juice and add a teaspoon of orange zest during the last few minutes of simmering.
FAQ
Q: How can I make this black bean soup vegan
A: This recipe is easily made vegan as the soup base is already plant-based. Simply omit the sour cream or yogurt garnish, or substitute it with your favorite dairy-free sour cream, cashew cream, or a dollop of plain plant-based yogurt.
Q: Is this vegetarian black bean soup a good source of protein
A: Absolutely! Black beans are a fantastic source of plant-based protein. A single serving of this hearty soup provides approximately 15 grams of protein and 14 grams of fiber, making it a very satisfying and nutritious meat-free meal.
Q: Can I use canned black beans for this recipe
A: Yes, canned black beans work perfectly and make this recipe even faster for a weeknight meal. You will need approximately two 15-ounce cans of black beans to equal the 3 cups of cooked beans. Be sure to drain and rinse them well before adding them to the pot to remove excess sodium.
Q: How should I store leftover black bean soup
A: This soup is perfect for meal prep. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and become even more delicious the next day. Reheat gently on the stovetop or in the microwave.
