Description
This hearty and flavorful Black Bean Soup is a comforting vegan dish packed with spices, vegetables, and protein-rich black beans. Perfect for a cozy meal, it combines savory cumin and smoky chipotle powder with fresh lime juice to brighten each spoonful. The recipe uses simple pantry ingredients and can be easily adjusted to personal spice preferences.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 1 rib celery, chopped
- 4 cloves garlic, grated
Spices and Seasoning
- 2 tsp ground cumin
- 1 tsp chipotle powder (or ½ tsp red pepper flakes + 1 tsp smoked paprika as substitute)
- 4 bay leaves
- ½ tsp salt, or more to taste
- ¼ tsp black pepper
Liquids and Beans
- 3 cups vegetable broth, or more to taste
- 3 cans (15 oz each) black beans, drained and rinsed, or 4½ cups cooked black beans
- 1 can (15 oz) diced tomatoes
Finishing Touch
- Juice of 1 lime, plus more for squeezing on top
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
- Add garlic and spices: Stir in the grated garlic, ground cumin, and chipotle powder (or the red pepper flakes and smoked paprika). Cook for 1-2 minutes to release their aroma and deepen the flavors, stirring frequently to avoid burning.
- Add liquids and beans: Pour in the vegetable broth, diced tomatoes with their juice, and the black beans. Stir everything together to combine well.
- Add bay leaves and seasoning: Toss in the bay leaves, salt, and black pepper. Bring the soup to a boil over medium-high heat.
- Simmer the soup: Reduce the heat to low and let the soup gently simmer for 30-40 minutes. This allows the flavors to meld and the soup to thicken slightly. Stir occasionally to prevent sticking.
- Remove bay leaves and blend (optional): Remove and discard the bay leaves. For a creamier texture, use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, transfer a portion to a blender and blend before returning it to the pot.
- Adjust seasoning and serve: Stir in the lime juice and adjust salt, pepper, or chipotle powder if needed. Serve hot with extra lime wedges on the side for squeezing over each bowl.
Notes
- Adjust the chipotle powder or red pepper flakes according to your preferred spice level.
- For a thicker soup, mash some of the beans with the back of a spoon or blender.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with toppings like sour cream, avocado, cilantro, or tortilla chips if desired.
- If you want a non-vegan version, garnish with shredded cheese or a dollop of sour cream.
Keywords: black bean soup, vegan black bean soup, spicy black bean soup, healthy soup, easy vegan recipe, Mexican soup