Black Bean Soup Recipe

Introduction

This hearty black bean soup is packed with smoky chipotle flavor and warming spices, making it perfect for a cozy meal any day. It’s easy to prepare and comes together with simple pantry ingredients for a nutritious and satisfying dish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (diced)
• 2 celery ribs (diced)
• 1 medium carrot (diced)
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 (15-ounce) cans black beans (including the liquid)
• 2 chipotle peppers from a can of chipotles in adobo sauce (chopped, plus 2 tablespoons sauce)
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice (plus wedges for serving)
• Optional toppings: avocado, cilantro, sour cream or vegan sour cream, pickled onions, serrano peppers, pepitas

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, carrot, salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the vegetables are soft.
2. Step 2: Add the minced garlic, ground cumin, coriander, and chili powder to the pot and stir for 30 seconds until fragrant.
3. Step 3: Stir in the black beans with their liquid, chopped chipotle peppers, adobo sauce, and vegetable broth. Bring the soup to a simmer and cook gently for 30 minutes.
4. Step 4: Remove the pot from heat and let the soup cool slightly. Transfer half of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender to puree half of the soup directly in the pot.
5. Step 5: Stir in the fresh lime juice and season the soup to taste. Serve with lime wedges and your choice of optional toppings.

Tips & Variations

• For a spicier kick, add more chipotle peppers or a pinch of cayenne pepper.
• If you prefer a chunkier soup, blend less of the soup or skip blending entirely.
• Try topping the soup with crunchy pepitas or fresh cilantro for added texture and brightness.
• This soup also freezes well—store in airtight containers for up to 3 months.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without chipotle peppers?

Yes, you can omit the chipotle peppers for a milder soup. Adding smoked paprika can help maintain a smoky flavor without the heat.

Is this soup vegan and gluten-free?

Yes, this black bean soup is naturally vegan and gluten-free when made with vegetable broth and vegan toppings.

Black Bean Soup Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

A hearty and flavorful Black Bean Soup made with sautéed vegetables, aromatic spices, and chipotle peppers for a smoky kick. This comforting soup blends smooth and chunky textures, offering a nutritious and satisfying meal that can be customized with various toppings like avocado, cilantro, and sour cream.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion (diced)
• 2 celery ribs (diced)
• 1 medium carrot (diced)
• 1 teaspoon sea salt
• Freshly ground black pepper (to taste)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 (15-ounce) cans black beans (including the liquid)
• 2 chipotle peppers from a can of chipotles in adobo sauce (chopped, plus 2 tablespoons adobo sauce)
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice (plus lime wedges for serving)

Optional Toppings

• Avocado
• Cilantro
• Sour cream or vegan sour cream
• Pickled onions
• Serrano peppers
• Pepitas (pumpkin seeds)

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, carrot, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the vegetables are soft and fragrant.
2. Add Spices and Beans: Stir in the minced garlic, ground cumin, ground coriander, and chili powder. Cook for 30 seconds to release their aromas. Then add the black beans with their liquid, chopped chipotle peppers, adobo sauce, and vegetable broth. Stir to combine well.
3. Simmer Soup: Bring the mixture to a gentle simmer and cook uncovered for 30 minutes so the flavors meld together and the soup thickens slightly.
4. Blend Soup: Remove from heat and allow the soup to cool slightly. Transfer half of the soup to a blender and puree until smooth, then return it to the pot with the remaining soup. Alternatively, use an immersion blender to puree half the soup directly in the pot. This step creates a creamy yet textured consistency.
5. Finish and Serve: Stir in fresh lime juice and adjust seasoning to taste. Serve hot with lime wedges and your choice of optional toppings such as avocado slices, cilantro, sour cream, pickled onions, serrano peppers, or pepitas.

Notes

• For a spicier soup, add more chipotle peppers or use serrano peppers as a topping.
• You can use vegetable broth or substitute with water if preferred.
• To make it vegan, use vegan sour cream or omit sour cream entirely.
• Leftovers keep well refrigerated for up to 4 days and freeze comfortably for up to 2 months.
• Adjust thickness by adding more broth for a thinner soup or simmering longer to thicken.

Keywords: black bean soup, vegan soup, Mexican soup, chipotle soup, healthy soup, easy soup recipe