Black Bean Soup
Course: Soup
Cuisine: American
Keyword: easy black bean soup
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 89kcal
Author: Malinda Linnebur
This vegetarian Black Bean Soup is hearty and comforting. It's filled with easy-to-find everyday ingredients like black beans, vegetables, seasonings, and broth.
Print Recipe
- 2 tablespoons oil of choice
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 6 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 4 (15 ounce) (425g) cans black beans, drained and rinsed
- 4 cups (945ml) vegetable or chicken broth
- 1 bay leaf
In a large pot saute onion, celery, and carrot over medium heat until the onion starts to soften. Add garlic, cumin, oregano, and cayenne. Stir and cook for 30 seconds.
Add remaining ingredients and season with salt and pepper to taste. Bring to a boil. Cover and reduce heat to a simmer. Cook for 15 minutes or until vegetables and beans are soft.
Blend soup in a high powered blender for a smooth consistency. Or blend only half of the soup to have whole beans for texture. If the soup is too thick for your liking thin with more broth.
- STORAGE: Store cooled leftovers covered in the refrigerator for up to 6 days.
- FREEZER-FRIENDLY: Freeze completely cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Calories: 89kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 61mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2084IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg