Rich Creamy Black Bean Soup (Print Version)

Rich, creamy black bean soup with warming spices for comforting meals.

# What You Need:

→ Beans & Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 2 (15-ounce) cans black beans, drained and rinsed
07 - 1 (14-ounce) can diced tomatoes
08 - 4 cups vegetable broth

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - Pinch of cayenne pepper, optional

→ Garnishes

17 - Chopped fresh cilantro, optional
18 - Sour cream or vegan yogurt, optional
19 - Sliced avocado, optional
20 - Lime wedges, optional
21 - Diced red onion, optional

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, black pepper, and cayenne if using. Cook for 1 minute to activate flavors.
04 - Add black beans, diced tomatoes with juices, and vegetable broth. Stir until combined.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Use an immersion blender to partially blend the soup for a creamy consistency, leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
07 - Taste and adjust salt, pepper, and spices as needed.
08 - Serve hot with desired garnishes including cilantro, sour cream, avocado, lime wedges, or red onion.

# Expert Advice:

01 -
  • The combination of smoky spices and creamy texture creates layers of flavor that will have everyone thinking youve been cooking all day, when it really comes together in under an hour.
  • Its completely adaptable to whatever you have in your fridge - Ive made this with bell peppers instead of carrots, added leftover roasted sweet potatoes, and even stirred in wilting spinach at the end with equally delicious results.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right after blending - I once overly reduced it trying to thicken it and ended up with something closer to refried beans than soup.
  • A wooden spoon run across the bottom of the pot should leave a momentary trail when the soup is at the perfect consistency - this little trick my grandmother taught me has saved me from many a too-thin soup.
03 -
  • Reserve a few tablespoons of the black bean liquid from the can before draining - adding this back to the soup just before blending adds extra body and intensifies the bean flavor without making the soup gritty.
  • If you find yourself with extra soup but not enough for a full meal, blend it completely smooth and use it as a flavorful sauce for enchiladas or as a base for a quick taco filling with added rice.
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