Black Bean Soup Recipe

Name: Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried black beans; 1 tablespoon olive oil; 3 cups chopped onion; 1 cup chopped red bell pepper; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 4 garlic cloves, minced; 2 cups organic vegetable broth; 2 cups water; 2 tablespoons fresh lime juice; 1 teaspoon hot pepper sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 teaspoons shredded Monterey Jack cheese; 2 tablespoons finely chopped onion (optional); 1/4 cup light sour cream (optional); 2 tablespoons chopped fresh cilantro (optional)

Servings: persons

1 1/4 cups dried black beans
1 tablespoon olive oil
3 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
4 garlic cloves, minced
2 cups organic vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion (optional)
1/4 cup light sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)

1
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2
Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and bell pepper; cook 8 minutes or until tender, stirring frequently. Add cumin, oregano, and garlic; saute 1 minute. Add beans, vegetable broth, and water. Bring to a boil; partially cover, reduce heat, and simmer 1 hour and 30 minutes or until beans are tender.
3
Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed soup to pan. Stir in lime juice and next 3 ingredients (through black pepper). Ladle soup into bowls; top evenly with cheese, and if desired, onion, sour cream, and cilantro.
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445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups dried black beans, 1 tablespoon olive oil, 3 cups chopped onion, 1 cup chopped red bell pepper, and more.

Yes, Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions