Rich and Creamy Black Bean Soup (Print Version)

Velvety black bean soup with aromatic spices, ready in 55 minutes

# Components:

→ Beans & Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 2 (15-ounce) cans black beans, drained and rinsed
07 - 1 (14-ounce) can diced tomatoes
08 - 4 cups vegetable broth

→ Spices & Seasoning

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - Pinch of cayenne pepper, optional

→ Garnishes

17 - Chopped fresh cilantro
18 - Sour cream or vegan yogurt
19 - Sliced avocado
20 - Lime wedges
21 - Diced red onion

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables soften.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in cumin, smoked paprika, chili powder, oregano, coriander, salt, pepper, and cayenne if using. Cook for 1 minute to toast the spices.
04 - Add black beans, diced tomatoes with juices, and vegetable broth. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans and vegetables whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
07 - Taste and adjust seasoning as needed.
08 - Serve hot, garnished with cilantro, sour cream, avocado, lime, or red onion as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from "what's for dinner?" to a steaming bowl without much fuss.
  • The spice blend wakes up your palate without setting your mouth on fire, landing in that sweet spot where flavors actually shine.
  • Half the work is done if you use canned beans, and it somehow tastes like you've been simmering this all day.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid they sit in will make your soup taste metallic and dim all the spice work you just did.
  • The spices need that one minute of toasting in the hot oil, which sounds silly but actually changes everything about how they taste in the final bowl.
  • Partial blending is the secret; a completely smooth soup tastes safer and duller, but leaving those whole beans creates texture and makes it feel more substantial.
03 -
  • If your pot doesn't have a heavy bottom, move it around while the vegetables soften so they cook evenly and nothing sticks or burns at the edges.
  • Smoked paprika is non-negotiable here—regular paprika is fine in a pinch, but the smoke is what gives this soup its depth and makes people ask what the secret ingredient is.
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