Description

Looking for a cozy, delicious, and healthy meal that’s ready in no time? This Black Bean Soup is your answer. Packed with plant-based protein, fiber-rich beans, and smoky spices, it’s the perfect choice for a quick weeknight dinner, a hearty lunch, or a meal prep-friendly option that reheats beautifully. This easy recipe is made with pantry staples, making it ideal when you’re low on groceries but still want something nourishing and bold. With its creamy texture, punchy flavor, and vibrant toppings, this is one of those dinner ideas you’ll return to again and again. It’s gluten-free, naturally vegan (if you skip dairy toppings), and absolutely satisfying.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 large carrot, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
3 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
Juice of 1 lime
Optional toppings: sour cream, chopped cilantro, diced red onion, avocado, lime wedges, tortilla chips

Instructions

In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Add garlic and cook for another 1 minute until fragrant.
Stir in cumin, smoked paprika, oregano, salt, and pepper. Let spices toast for 30 seconds.
Add black beans and diced tomatoes with their juice. Stir well.
Pour in vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
Blend part of the soup using an immersion blender or by transferring a few cups to a blender, then stir the blended soup back in.
Squeeze in lime juice and adjust seasonings to taste.
Serve hot with your favorite toppings.