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Easy Black Bean Soup
4.4 from 195 votes

Easy Black Bean Soup

This Easy Black Bean Soup is a hearty, slow-simmered dish featuring soaked black beans cooked with onions, carrots, garlic, and a blend of warm spices including cumin, chili powder, and cinnamon. The soup is finished with fresh avocado and cilantro for creamy and herbal notes. Its thick, slightly textured consistency makes it both comforting and filling.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Calories: 199 kcal
Course: Lunch

Ingredients

  • 1 pound (about 2 ½ cups) black beans soaked and rinsed, dried
  • ½ Tablespoon olive oil
  • 1 large onion chopped
  • 4 carrot chopped
  • 4 cloves garlic finely chopped
  • 1 Tablespoon cumin ground
  • 1 Tablespoon ground chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 1 bay leaf
  • pinch cinnamon
  • ½ teaspoon salt more to taste, sea salt
  • ½ teaspoon black pepper plus more to taste, ground
  • 8 cups vegetable broth
  • cilantro avocado and lime wedges, chopped fresh, for serving

Instructions

    Cup of Yum
  1. Soak the beans overnight or about 8-12 hours. Drain and rinse.
  2. In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined.
  4. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 - 3 hours, or until the beans are tender and creamy. Remove bay leaf.
  5. At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. I like to puree just until pieces of the beans are still visible. This makes the soup thick, but keeps a bit of the texture.
  6. Taste soup and season with additional salt and pepper, if needed. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.
Slow Cooker:
  1. Soak the beans overnight or about 8-12 hours. Drain and rinse.
  2. In a saucepan, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  3. Place cooked veggie mixture in your slow cooker and add all the other ingredients except the lime, cilantro and avocado. Stir to make sure everything is combined.
  4. Cover and cook on high for 6-8 hours, until beans are tender and creamy. Remove bay leaf and follow instructions for blending and serving above.

Notes

  • Store the soup in an airtight container in the refrigerator for up to five days or freeze for up to three months.
  • Use canned black beans (5-6 cups, drained and rinsed) to reduce preparation time; adjust cooking time accordingly.

Nutrition Information

Serving 1/6 of recipe Calories 199kcal (10%) Carbohydrates 42g (14%) Protein 14g (28%) Fat 6g (9%) Sodium 512mg (21%) Fiber 22g (88%) Sugar 4g (8%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 199

% Daily Value*

Serving 1/6 of recipe
Calories 199kcal 10%
Carbohydrates 42g 14%
Protein 14g 28%
Fat 6g 9%
Sodium 512mg 21%
Fiber 22g 88%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.