This vegetarian black bean soup is hearty and healthy, made with black beans, vegetables, and spices. It’s thick, warm, and perfect for cold days or a quick nutritious meal.
I like to add a squeeze of lime or a dash of hot sauce for some extra flavor. Sometimes I sneak in a little cilantro just for fun!
If you want, top it with shredded cheese or a dollop of sour cream. It’s easy to make and so comforting—I think you’ll enjoy it!
Ingredients & Substitutions
Black beans: I recommend canned beans for quick cooking, but dried beans are a great option if you plan ahead. Rinse well to remove excess salt. You can swap black beans with pinto or kidney beans for a different flavor.
Vegetable broth: Use store-bought or homemade for rich flavor. If you want a richer taste, try adding a splash of tomato juice or a dash of soy sauce. When in a pinch, water with bouillon works nicely too.
Onion and garlic: These are the flavor bases. I like yellow onions for sweetness, but red onion works too. For garlic, fresh is best—but garlic powder can be a quick substitute.
Cumin and chili powder: These spices give the soup warmth and depth. Ground spices are easiest; whole cumin seeds work if toasted and ground. Adjust the chili for your heat preference—paprika adds smoky flavor without heat.
Olive oil: Good for sautéing, it adds depth. You can swap with vegetable or canola oil if needed. A little butter can make it extra rich—just a small splash for flavor and texture.
How do I blend the soup smoothly without making it gluey?
Start with a few batches or a small blender. Use an immersion blender directly in the pot for easy control. Blend until smooth but stop before it gets too thick, which can happen if over-blended or if the beans break down too much.
- Allow the soup to cool slightly before blending to avoid splatters.
- Purée in short bursts, checking consistency often.
- If the soup gets too thick, thin with a bit of broth or water.
- Stir well after blending to keep texture even.
How to Make Vegetarian Black Bean Soup?
Ingredients You’ll Need:
Vegetables
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 red bell pepper, chopped
Beans & Broth
- 3 cans black beans, drained and rinsed
- 4 cups vegetable broth
Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional Toppings
- Chopped cilantro
- Sour cream
- Shredded cheese
How Much Time Will You Need?
15 minutes prep + 30 minutes cooking + 0 minutes resting = 45 minutes total
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until soft. Add garlic and cook for another minute.
2. Cook Vegetables
Add diced carrots and chopped bell pepper. Cook for 5-7 minutes until veggies are tender.
3. Add Beans and Seasonings
Stir in black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
4. Simmer the Soup
Reduce heat and simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking.
5. Serve and Garnish
Taste and adjust seasonings. Top with cilantro, sour cream, or cheese if desired. Serve hot.
