Easy Black Bean Soup
This Easy Black Bean Soup is hearty, comforting, and made with simple pantry staples. Ready in about 30 minutes, it’s rich in protein and fiber, naturally vegan and gluten-free, and perfect for busy weeknights, meal prep, or cozy lunches.
Ingredients
- Main Ingredients
- 2 15-ounce cans black beans, drained and rinsed
- 1 medium onion finely chopped
- 3 cloves garlic minced
- Seasonings Sauces, or Flavor Base
- 1 tablespoon olive oil
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika optional, but recommended
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Pantry Staples
- 1 14.5-ounce can diced tomatoes
- 3 cups low-sodium vegetable or chicken broth
- Juice of ½ lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
- Add garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
- Stir in black beans, diced tomatoes, and broth.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes.
- For a creamier texture, blend part of the soup using an immersion blender, then stir to combine.
- Remove from heat and stir in fresh lime juice. Taste and adjust seasoning as needed.
Notes
- Blending even a small portion of the soup makes it thicker and creamier.
- Rinse beans well to prevent a muddy or overly salty flavor.
- Soup thickens as it sits—add broth when reheating if needed.