EASY Black Bean Soup Recipe

If you are looking for a satisfying, healthy lunch idea, you will love this black bean soup recipe! Our easy black bean soup is quick and easy to make with common household items. This vegetarian soup recipe is made from scratch with a super simple method you will love! You’ve got to try this family-favorite, cuban best black bean soup!

Black Bean Soup

We are always looking for easy lunch or dinner ideas that are healthy! This yummy black bean soup recipe tastes fantastic, is filling, good-for-you, and inexpensive to make too! This black bean soup from scratch includes onions, carrots, celery, garlic, black beans, vegetable broth, and savory seasonings that will leave you satisfied! Serve this delicious simple black bean soup with some crusy bread for a complete meal.

Black Bean Soup Recipe

All you need to whip up this healthy vegetarian soup are a few simple ingredients:

• extra-virgin olive oil
• yellow onions
• celery ribs
• large carrot
• garlic cloves
• ground cumin
• crushed red pepper flakes
• black beans
• vegetable broth
• sherry vinegar
• lime juice
• salt and pepper
• Optional: cilantro, diced avocado, extra cilantro, thinly sliced radishes, tortilla chips

Easy Black Bean Soup

Heat 2 Tablespoons of extra virgin olive oil in a large pot over medium heat until hot. (I love this soup pot as it heats up quicker, doesn’t stick, and cleans up quickly!) Add chopped vegetables: 2 yellow onions, 3 ribs of celery, and 1 carrot with a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.

Cuban Black Bean Soup

Stir in the 6 cloves of minced garlic along with 4 1/2 teaspoons of  cumin and 1/2 teaspoon crushed red pepper. Cook until fragrant, about 30 seconds.

Best Black Bean Soup

Pour in 4 cans of drained, rinsed black beans and 4 cups of vegetabe broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

Black Bean Soup from Scratch

Transfer about 4 cups of the soup to a stand blender. Securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot).

By using a blender to puree part of the soup, it will be extra thick and creamy!

Simple Black Bean Soup

Return the pureed soup to the pot and stir well. Return to simmer if it has cooled down too much.

Soup Recipes

Stir in cilantro, 1-2 teaspoons Sherry vinegar, 2 Tablespoons lime juice, and salt and pepper to taste.

Vegetarian Recipes

Garnish with avocados, tortilla chips, radishes, and extra cilantro if desired.

Yummy soup recipe

This delicious soup recipe is both cream and chunky for a satisfying combination! You will enjoy the rich flavor of this filling winter soup recipe!

Best Soup Recipe

You will love enjoying a bowl of this yummy soup with a slice of crusy bread for a filling weekday lunch or to warm up on a cold winter night.

Yummy, healthy black bean soup recipe! This easy black bean soup is quick to make from scratch for a family-favorite lunch.

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Black Bean Soup

If you are looking for a satisfying, healthy lunch idea, you will love this black bean soup recipe! Our easy black bean soup is quick and easy to make with common household items. This vegetarian soup recipe is made from scratch with a super simple method you will love! You've got to try this family-favorite, cuban best black bean soup! 

Course: dinner, lunch, Soup

Cuisine: black bean recipes, soup, soup recipes

Keyword: black bean recipes, black bean soup, soup recipes, vegetarian recipes

Author: Beth Gorden

• 2 Tablespoons extra-virgin olive oil
• 2 medium yellow onions chopped
• 3 celery ribs chopped
• 1 large carrot peeled and sliced
• 6 cloves garlic minced
• 4 1/2 teaspoons ground cumin
• 1/2 teaspoon crushed red pepper
• 4 15 oz cans black beans rinsed and drained
• 4 cups Vegetable broth
• 1-2 teaspoons Sherry vinegar
• 2 Tablespoons lime juice
• sea salt and black pepper to taste
• cilantro garnish optional
• Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips 

• Heat the olive oil in a large stock pot over medium heat until shimmering. Add the onions, celery and carrot with a light sprinkle of salt. Cook about 10-15 minutes, stirring occasionally, until the vegetable are soft.

• Stir in the garlic, cumin and crushed red pepper and cook until fragrant, about 30 seconds.

• Pour in the black beans and broth. Bring the mixture to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.

• Transfer about 4 cups of the soup to a blender. Securely fasten the lid and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot).

• Return the pureed soup to the pot with the rest of the soup and combine. Stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve. with cilantro, tortilla chips and other garnishes.