Print

Ultra Easy Weeknight Black Bean Soup (Hearty & Vegan Base)

A close-up of a bowl of rich, dark black bean soup topped with diced avocado, cilantro, and a lime wedge.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty black bean soup for a simple, flavorful weeknight dinner. This one-pot recipe uses pantry staples, is naturally vegan and gluten-free, and tastes great with your favorite toppings like avocado or lime. It is ready fast.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle powder (or more for spice)
  • 2 (15-ounce) cans black beans, rinsed and drained (or 3 cups cooked beans)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon fresh lime juice

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, oregano, and chipotle powder to the pot. Cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans, fire-roasted tomatoes (with their liquid), vegetable broth, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to combine.
  5. Remove the bay leaf. Use an immersion blender to blend about one-third of the soup until creamy, or carefully transfer one-third of the soup to a regular blender, blend until smooth, and return it to the pot. This step creates a creamy texture.
  6. Stir in the fresh lime juice. Season with salt and pepper to your preference.
  7. Serve hot with your choice of toppings.

Notes

  • For a smoky flavor, add 1/2 teaspoon of smoked paprika along with the other spices.
  • If you prefer a non-vegan version, sauté 2 slices of chopped bacon before the onions and use the rendered fat instead of olive oil.
  • Serve this soup with toppings like diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, or crushed tortilla chips.
  • This soup freezes well for future weeknight meals. Cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://devourdish.com/easy-black-bean-soup-recipe-quick-hearty/