Is black bean soup okay for vegetarians/vegans?

This black bean soup is ideal for plant-based diets, no substitutes needed! There are no animal products whatsoever in the recipe as it’s written–save for the optional sour cream topping, but you can easily omit it or swap it for a dairy-free alternative.

What if my soup is too thin?

If you take a wrong turn somewhere and your black bean soup turns out thinner than you’d like, you have a few options to thicken it up! The first option is to add more black beans and blend them up a bit to help them absorb some of the stock. The second option is to cook it longer on the stovetop to evaporate a bit of the liquid. Just keep a close eye on it and stir frequently to prevent burning!

Black Bean Soup

Name: Black Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil; 1 medium yellow onion, diced; 2 cloves garlic, finely chopped; 2 celery stalks, diced; 1 carrot, peeled and sliced; 1 small jalapeño, seeded and diced; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon oregano; 4 (15 ounce) can black beans, rinsed and drained; 4 cups vegetable broth or water; salt and pepper (to taste); fresh cilantro, finely chopped; tortilla strips; sour cream; avocado, sliced; lime juice, freshly squeezed

Description

This Black Bean Soup is hearty, healthy, and cozy — everything you want in a soup! It's loaded with black beans and aromatic spices like cumin and oregano paired with a classic mirepoix and veggie broth that makes the base of this flavorful one-pot soup so delicious. It’s has the perfect combination of creamy and chunky, but you can adjust the consistency to your liking.

Ingredients

2 tablespoons avocado oil
1 medium yellow onion, diced
2 cloves garlic, finely chopped
2 celery stalks, diced
1 carrot, peeled and sliced
1 small jalapeño, seeded and diced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon oregano
4 (15 ounce) can black beans, rinsed and drained
4 cups vegetable broth or water
salt and pepper (to taste)

Optional toppings for serving:

fresh cilantro, finely chopped
tortilla strips
sour cream
avocado, sliced
lime juice, freshly squeezed

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Instructions

Heat oil in a 4 quart Dutch oven or large pot over medium heat until the hot oil starts to sizzle, about 1 minute. Add onion, garlic, celery, carrot, and jalapeño and sauté until tender, about 3-4 minutes. Stir in cumin, paprika, and oregano.
Add black beans and vegetable broth. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until the beans are tender, about 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Use an immersion blender and puree half of the soup until smooth. You can also transfer the soup to a food processor or upright blender to puree.
Serve with your favorite Mexican style toppings like cilantro, tortilla strips, sour cream, avocado, and lime juice, if desired.

Notes

How to store: Let the soup cool completely before transferring to an airtight container and refrigerating for up to 5 days.

How to reheat: Reheat leftover black bean soup on the stovetop over medium-low heat for 10-15 minutes, stirring frequently until the soup reaches the desired temperature.

How to freeze: Transfer leftovers to a freezer-safe container or Ziploc freezer bag and freeze for up to 3 months. Defrost overnight in the refrigerator or in a warm water bath before reheating.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican