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Black Bean Soup

Black Bean Soup

Published March 23, 2026

A hearty, classic black bean soup that's naturally vegetarian and packed with protein. This comforting dish is perfect for a quick weeknight meal or a satisfying lunch.

Serve with cornbread, tortilla chips, or a simple green salad for a complete meal. This soup stores well in the refrigerator for up to 4 days in an airtight container.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 tbsp Olive oil
  • 1 Yellow onion, diced (medium)
  • 3 cloves Garlic, minced
  • 1 Red bell pepper, diced
  • 2 cans Black beans, drained and rinsed (15 oz each)
  • 1 can Diced tomatoes with green chilies (14.5 oz)
  • 4 cups Vegetable broth
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 Bay leaf
  • 2 tbsp Lime juice (or juice of 1 lime)
  • Fresh cilantro (for garnish)
  • Sour cream (for serving)

Instructions

Heat the oil
Heat olive oil (2 tbsp) in a large pot over medium heat.
Equipment: pot
Sauté the onion
Add the diced onion, diced and cook until softened, stirring occasionally.
Equipment: pot
Add garlic and peppers
Stir in the minced garlic, minced (3 cloves) and diced bell pepper, diced, cooking until fragrant.
Equipment: pot
Add beans, tomatoes, and broth
Add the drained black beans, drained (2 cans), diced tomatoes with green chilies (1 can), and vegetable broth (4 cups) to the pot.
Equipment: pot
Add spices and seasonings
Stir in the ground cumin (1 tsp), chili powder (1 tsp), salt (1 tsp), black pepper (½ tsp), and bay leaf.
Equipment: pot
Simmer the soup
Bring the soup to a boil.
Reduce heat to low and simmer to allow flavors to meld.
Equipment: pot
Finish with lime juice
Remove the bay leaf.
Stir in the lime juice (2 tbsp).
Equipment: pot
Adjust seasonings
Taste and adjust seasonings as needed.
Serve with toppings
Ladle soup into bowls.
Garnish with fresh fresh cilantro (¼ cup) and a dollop of sour cream (½ cup) if desired.
Equipment: ladle

Tomorrow's Meal

Crispy Black Bean and Cheese Quesadillas

Leftover black bean soup thickened and pan-fried between tortillas with melted cheese for crispy, savory quesadillas

You'll need to pick up:

Flour or corn tortillasShredded cheese (cheddar or Oaxaca)Butter or oil for pan-fryingSour cream and salsa for serving

Quick overview:

  1. 1.Simmer leftover soup uncovered for 10 minutes to reduce liquid and thicken
  2. 2.Spread 3-4 tablespoons bean mixture on half of each tortilla
  3. 3.Top with handful of cheese and fold tortilla in half
  4. 4.Heat butter in skillet over medium-high heat
  5. 5.Cook quesadillas 2-3 minutes per side until golden and crispy
  6. 6.Serve with sour cream and salsa

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