Best Black Bean Soup Recipe

Name: Best Black Bean Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 -8 servings
Ingredients: 2 tablespoons olive oil; 1 small yellow onion; 1 cup diced celery; 1 cup diced carrots; 1 red bell pepper; 1 poblano pepper; 3-4 garlic cloves; 2 tsp EACH chili powder, ground cumin; 1 tsp EACH smoked paprika, dried oregano, ground coriander; 1 chipotle chili pepper in adobo; 2 cups vegetable broth; 4 oz. cans black beans; 1 .5 oz. can fire roasted diced tomatoes; 1 oz. can green chilies; 1/4 cup cilantro; 1 tablespoon lime juice; salt and pepper to taste; 1 recipe Pico de Gallo; Topping Options: Greek yogurt or sour cream, lime juice, avocado, crushed tortilla chips, cilantro, shredded cheese, cotija cheese, green onions, pickled red onions

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 -8 servings
Course
Main Course, Soup
Cuisine
Mexican

Best Black Bean Soup Recipe

Victor Mills

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This healthy, mega creamy Black Bean Soup is made with EASY shortcut canned black beans and will have everyone swooning! It’s seasoned to perfection with earthy, smoky, spicy nuances and infused with elevated ingredients like diced green chilies, chipotle chili pepper, cilantro and lime. This vegan, gluten free, vegetarian black bean soup is a fabulous meal prep option (leftovers taste even better) or great for a crowd!

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Ingredients

Servings

2 tablespoons olive oil
1 small yellow onion, chopped
1 cup diced celery (1/4-inch dice)
1 cup diced carrots (1/4-inch dice)
1 red bell pepper, chopped
1 poblano pepper, chopped (optional)
3-4 garlic cloves, minced
2 tsp EACH chili powder, ground cumin
1 tsp EACH smoked paprika, dried oregano, ground coriander
1 chipotle chili pepper in adobo, minced
2 cups vegetable broth
4 oz. cans black beans (not drained), divided
1 .5 oz. can fire roasted diced tomatoes
1 oz. can green chilies

ADD LATER

1/4 cup cilantro, minced (2 TBS minced)
1 tablespoon lime juice
salt and pepper to taste
1 recipe Pico de Gallo (or store-bought), optional, HIGHLY recommended for topping
Topping Options: Greek yogurt or sour cream, lime juice, avocado, crushed tortilla chips, cilantro, shredded cheese, cotija cheese, green onions, pickled red onions

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Instructions

Sauté vegetables: Heat oil in a soup pot over medium heat then add onion, celery, carrots, bell pepper and poblano pepper. Sauté until onions are softened, 8-10 minutes.
Bloom spices: Add garlic cloves, chipotle pepper, and seasonings (chili powder, cumin, coriander, smoked paprika and oregano); sauté for 1 more minute.
Bring to a boil: Stir in veggie broth and TWO cans beans and their juices. Cover, increase heat to high to bring to a boil. Meanwhile:
Puree black beans: Blend remaining 2 cans beans (with juices), tomatoes (with liquid) and green chilies in a blender until smooth.
Simmer: Stir puree into the soup, reduce heat to medium/medium-low and simmer for 15-20 minutes, uncovered, stirring often.
Finish: Stir in the cilantro and lime juice. Add salt to taste. The soup will taste bland (even with all the spices) until you add enough salt. Serve hot with your choice of toppings, pico de gallo is my FAV!

Notes

Storage: Black bean soup tastes better the next day so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.
Variations: See post for lots of ideas!