Black Bean Vegetable Soup
A chunky, warming bowl of black beans simmered with colorful vegetables and a gentle kick of cumin. This soup comes together in one pot and tastes like it cooked all day. It is naturally thick and satisfying, perfect with a squeeze of lime and a handful of fresh cilantro.
For 4 servings
- prep
Soak the black beans.
Rinse 1 cup dried black beans under cold water. Place in a large bowl, cover with 3 inches of water, and soak at room temperature for at least 8 hours or overnight. Drain and rinse before cooking.
TIPIf you forget to soak overnight, use the quick-soak method: boil beans for 2 minutes, cover, and let sit 1 hour. - saute · ~10 min
Sauté the aromatics and vegetables.
1.Heat 1 tbsp oil in a large pot over medium heat until shimmering.2.Add chopped onion and sauté until translucent, about 4 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.4.Add cumin powder and smoked paprika, stirring constantly for 30 seconds to bloom the spices.5.Add diced carrot, celery, and bell pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. - boil · ~60 min
Simmer the soup.
1.Add the soaked and drained black beans, chopped tomatoes, 4 cups water, and salt to the pot.2.Stir well and bring to a rolling boil over high heat.3.Reduce heat to low, cover, and let simmer gently for 50 to 60 minutes, or until the beans are completely tender and creamy inside.TIPKeep the lid slightly ajar if the soup looks like it might boil over. Stir once or twice during cooking to prevent sticking. - mix
Finish the soup.
1.Taste the soup and adjust salt if needed.2.Remove from heat and stir in 1 tbsp fresh lime juice. - garnish
Garnish with fresh cilantro and serve hot.
Ladle into bowls and sprinkle generously with chopped cilantro. Add an extra squeeze of lime on top if you like.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak beans overnight for creamier texture and even cooking.
- 2Bloom cumin and smoked paprika in oil for deeper, toasty flavor.
- 3Simmer with lid slightly ajar to prevent boil-over and allow reduction.
- 4Stir occasionally during simmering to stop beans from sticking to the pot.
- 5Add salt only after beans are tender to avoid toughening their skins.
- 6Stir in lime juice just before serving for a fresh, bright finish.
Adapt it for your goals.
Smoky Chipotle
Add 1 chopped chipotle pepper in adobo with the tomatoes for a smoky heat that complements the cumin.
Coconut Black BeanCoconut Black Bean
Replace 1 cup of water with full-fat coconut milk and finish with a squeeze of lime for a rich, tropical twist.
Vegan + Gluten FreeVegan + Gluten-Free
Already vegan and gluten-free; simply verify that your smoked paprika is certified gluten-free if needed.
Quick WeeknightQuick-Weeknight
Substitute two 15-oz cans of rinsed black beans for dried; reduce simmering time to 15 minutes.
Hearty Protein BowlHearty Protein Bowl
Add 1 cup of cooked quinoa or brown rice during the last 10 minutes of simmering for extra heft.
Why this is on our healthy list.
High in Plant Protein
Black beans provide a substantial source of plant-based protein, supporting muscle repair and satiety.
Rich in Dietary Fiber
One serving delivers a significant amount of fiber from beans and vegetables, promoting digestive health.
Packed with Antioxidants
Dark beans, carrots, bell peppers, and tomatoes supply a variety of antioxidants that help combat oxidative stress.
Low in Saturated Fat
This soup uses just a tablespoon of oil and no animal fats, making it heart-friendly and light.
Frequently asked questions
Yes, substitute two 15-oz cans of rinsed black beans and reduce simmering to 15 minutes to avoid mushy beans.
