Black Bean Noodle Soup
A hearty, warming soup that brings together tender black beans and slurpy noodles in a rich, savory broth. Smoky cumin and a squeeze of lime brighten every spoonful, making this a satisfying one-pot meal ready in under an hour.
For 4 servings
- prep
Soak the black beans overnight.
Rinse the dried black beans and place them in a large bowl. Cover with plenty of water and let soak for at least 8 hours or overnight. Drain and rinse before using.
TIPIf you forgot to soak overnight, cover with boiling water and let sit for 1 hour as a quick soak. - saute · ~6 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add diced onion, carrot, and celery. Cook until softened, about 5 minutes.3.Stir in minced garlic, ground cumin, smoked paprika, and dried oregano. Cook until fragrant, about 1 minute. - simmer · ~35 min
Simmer the soup.
1.Add the soaked and drained black beans, diced tomato, and water to the pot.2.Bring to a boil, then reduce heat to low. Cover and simmer until beans are tender, about 30 to 35 minutes.3.Season with salt halfway through cooking.TIPDon't add the salt at the beginning — it can toughen the beans. Wait until they start to soften. - boil · ~8 min
Cook the noodles in the soup.
1.Stir the egg noodles into the simmering soup.2.Cook uncovered until the noodles are tender, following package timing, about 6 to 8 minutes.3.Remove from heat.TIPThe noodles will absorb liquid as they cook. If the soup gets too thick, add a splash of water to loosen it. - garnish
Finish with lime and cilantro.
Stir in the fresh lime juice right before serving. Ladle into bowls and top with chopped cilantro.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black beans overnight to ensure even cooking and a creamy texture without long simmering.
- 2Hold off on salting the beans until they start to soften to prevent them from becoming tough.
- 3Cook the egg noodles directly in the soup for extra flavor, but watch the liquid level as they absorb broth.
- 4Add the lime juice just before serving to preserve its bright, fresh acidity.
- 5For a thicker soup, mash a few cooked beans against the pot wall before adding noodles.
- 6Store leftover soup without noodles to keep them from turning mushy; add freshly cooked noodles when reheating.
Adapt it for your goals.
Low-oil
Skip the olive oil and sauté the aromatics in 2 tablespoons of water or vegetable broth, adding more as needed to prevent sticking. This cuts fat without losing flavor.
high proteinHigh-protein
Stir in 200g of shredded cooked chicken or crumbled firm tofu along with the noodles for an extra protein boost that makes the soup a complete meal.
veganVegan
Replace the egg noodles with flat rice noodles or ramen-style wheat noodles (check for eggs) to make the soup fully plant-based while keeping the same slurpy texture.
Why this is on our healthy list.
Rich in Plant Fiber
Black beans are an excellent source of soluble fiber, which supports digestion and helps maintain steady blood sugar levels.
Packed with Antioxidants
Black beans and tomatoes provide anthocyanins and lycopene, antioxidants that help fight inflammation and protect cells.
Good Source of Plant Protein
A single cup of dried black beans yields about 15 grams of protein, making this soup a hearty, muscle-friendly option.
Natural Immunity Support
Garlic, onion, and lime juice deliver vitamin C and allicin, known to support immune function and fight colds.
Frequently asked questions
Yes, use two 15-ounce cans (rinsed and drained). Skip the 30-minute bean simmer; just add them after cooking the aromatics and simmer 10 minutes before adding noodles.
