Y’all… I love black bean soup. It’s so perfectly
creamy,
spicy,
and hearty.
My mother would make it fairly often growing up and I always loved ordering it out at restaurants, so it’s a dish that has been with me for a while! I’ve tried out so many different recipes over the years and I’ve finally found my own way of making it that I like best.

Come to mama. See how pretty those red onions on top are?

Ready for the pot! Yes, that is my compost scrap bowl. Yes, I thought it was pretty.

So colorful! Time to add in the beans, broth, and cumin. Then let that baby simmer!

This soup is so flavorful and filling, and I love having it whether it’s hot or cold out. Serving it over some rice (perhaps some cilantro lime) is also a good way to bulk this meal up and add some lovely texture.

The soup after using my immersion blender.
I suppose I’m in my blue period or something.

And voila! Topping this soup with some fresh red onion is probably my favorite thing to do. I love the contrast in flavor of the raw onions and the cooked ones, and they add a really nice crunchy texture! You could also top with some fresh cilantro, which I would’ve done if I wasn’t out.
It stores well, too, and becomes even more flavorful overnight in the fridge! So this is the perfect recipe to make a lot of and eat throughout the week. Anyways, here’s the recipe:

Prep Time: 15 minutes – Cook Time: 40 minutes – Serves about 4
Ingredients:
- 1 carrot, finely diced
- 1 stalk of celery, finely diced
- Half of 1 large red onion, diced (reserve a bit for topping later)
- 1 bell pepper (any color would be good, but I like using red)
- 1 jalapeño, seeded and minced
- 2 cloves of garlic, minced
- 1 tbsp olive oil (any neutral flavored oil, like avocado would be fine)
- 1 tbsp cumin
- 2 cans (15oz) black beans, drained and rinsed
- 2 cups vegetable broth
- 1/4 tsp salt
- The juice of 1 lime (about a tablespoon of red wine vinegar can be used in place of it)
Instructions:
- Heat oil over medium heat in a heavy pot. Add onion, carrot, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally.
- Add the bell pepper, cook for another 5 minutes.
- Add in the jalapeño and garlic, and sauté for about a minute, until fragrant.
- Pour in the black beans, vegetable broth, and cumin. Stir and bring to a boil.
- Reduce the heat and let it simmer for about 25 minutes.
- Add in the lime juice and salt.
- Use an immersion blender, a hand masher, or transfer about 2 cups of the soup to a blender, then re-add to soup. You want it blended just enough to get that creamy texture, while still having some visible pieces of beans and veggies floating about.
- Taste and adjust salt and pepper to your preferences. Serve on its own or over some rice, and top with reserved diced red onion. Some cilantro would also be great!
- Enjoy!
Notes:
If you like things a little spicier, add in 1/4 tsp (or more) of red pepper flakes when you add in the lime juice. (I do this!)
A cup of corn would also make a yummy, colorful addition to this soup!