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Black Bean Soup Recipe

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4.1 from 3 reviews

This hearty Black Bean Soup combines sautéed onions, garlic, and jalapeño with black beans and fire roasted tomatoes to create a flavorful, protein-packed meal. Puréeing part of the beans adds creaminess without extra cream, making it a comforting and healthy option for any day.

Ingredients

Vegetables and Aromatics

  • 1 yellow onion (about ½ cup when diced)
  • 2 cloves garlic
  • 1 jalapeño (optional, stemmed and seeded, then diced)

Liquids and Canned Goods

  • 3 (15 oz.) cans black beans, with liquid
  • 1 (15 oz.) can fire roasted diced tomatoes, with juices

Spices and Oils

  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp smoked paprika or chipotle powder
  • Salt to taste (approx. ½ tsp)

Instructions

  1. Prepare aromatics: Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining flesh. In a soup pot, heat olive oil over medium heat and sauté the onion, garlic, and jalapeño for about 5 minutes until the onion is soft and translucent.
  2. Purée beans: While sautéing, place two cans of black beans with their liquid into a blender. Add water if needed to achieve a smooth consistency and purée until creamy.
  3. Combine soup ingredients: Add all three cans of black beans (two puréed plus one whole with liquid) to the pot, then add the fire roasted diced tomatoes with their juices. Stir in ground cumin, dried oregano, and smoked paprika or chipotle powder to combine all flavors.
  4. Simmer the soup: Cover the pot with a lid and bring the soup to a simmer over medium heat. Let it simmer gently for about 15 minutes, stirring often to prevent sticking and to meld the flavors.
  5. Season and serve: Taste the soup and add salt as needed (approximately ½ teaspoon). Serve hot with your choice of toppings such as sour cream, chopped cilantro, or avocado slices.

Notes

  • For a spicier soup, leave the jalapeño seeds in or add more jalapeños.
  • You can substitute smoked paprika with chipotle powder for a smoky heat.
  • If you prefer a thinner soup, add more water or broth during simmering.
  • Leftover soup keeps well refrigerated for up to 4 days and freezes nicely.
  • For a vegan option, use olive oil and skip dairy-based toppings.

Find it online: https://yumntasty.com/black-bean-soup-recipe/