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–+ servings
Hearty Cajun black bean soup in a bowl with lime wedges nearby.

Cajun Black Bean Soup (Affordable Pantry Dinner)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 2 ribs celery finely chopped
  • 1 medium green bell pepper diced
  • 3 cloves garlic grated
  • 3 tablespoons tomato paste
  • 1½ tablespoons Cajun seasoning store-bought or homemade (see notes)
  • 1½ teaspoons smoked paprika
  • 3 cans black beans 15 oz / 400 g each can - rinsed
  • 3 cups (750 ml) vegetable broth preferably low-sodium, plus more if needed
  • 1 bay leaf
  • ¾ teaspoon salt add more to taste
  • 2 tablespoons lime juice or lemon juice - freshly squeezed
  • 2 green onions thinly sliced, for serving or fresh cilantro

  • Cook the vegetables: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium yellow onion, 2 ribs celery, and 1 medium green bell pepper (all chopped).
    Cook for 5 minutes, stirring occasionally, until the vegetables soften.
    step 1 Chopped onion, celery, and green bell pepper softening in a pot.
  • Add the seasonings: Stir in 3 cloves garlic (grated), 3 tablespoons tomato paste, 1½ tablespoons Cajun seasoning, and 1½ teaspoons smoked paprika.
    Cook for 1 minute, stirring often, until fragrant.
    Step 2 Tomato paste, garlic, and Cajun spices stirred into sautéed vegetables.
  • Simmer the soup: Add 3 cans black beans (rinsed), 3 cups vegetable broth, and 1 bay leaf. Stir well and bring to a gentle boil.
    Lower the heat and simmer uncovered for 15-20 minutes, stirring occasionally, until the beans are tender and the soup is flavorful.
    Step 3 Black beans simmering in seasoned broth with vegetables and bay leaf.
  • Make it creamy: Remove the bay leaf. Use an immersion blender to blend about one-third of the soup, leaving plenty of whole beans for texture.
    If you don't have an immersion blender, mash some of the beans with a fork or potato masher.
    Step 4 Immersion blender partially blending black beans into a thick, creamy soup.
  • Finish and serve: Stir in 2 tablespoons lime juice. Taste and add salt if needed.
    If the soup is too thick, add a splash of vegetable broth until you reach your preferred consistency.
    Serve warm with sliced green onions and your favorite toppings. It’s especially good with rice, crusty bread, or toasted tortillas.
    Step 5 Finished black bean soup topped with sliced green onions and fresh lime.
Substitutions
  • No Cajun seasoning? Mix 2 teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper. Add salt to taste
  • Olive oil → Avocado oil or neutral cooking oil.
  • Yellow onion → White onion or shallots.
  • Celery → Finely diced fennel or extra bell pepper.
  • Green bell pepper → Diced carrot.
  • Garlic → Garlic-infused olive oil.
  • Tomato paste → Tomato sauce (use more and simmer to reduce).
  • Smoked paprika → Regular paprika or a pinch of chipotle powder.
  • Canned black beans → Cooked dried black beans or canned pinto beans.
  • Vegetable broth → Low-sodium chicken broth.
  • Bay leaf → Small sprig of thyme.
  • Lime juice → Fresh lemon juice.
  • Green onions → Cilantro, parsley, or finely diced red onion.
 
Tips
  • Check the Cajun seasoning: Salt and heat levels vary. Start with less and adjust to taste.
  • Use low-sodium broth: Especially if your Cajun seasoning contains salt.
  • Adjust the thickness: Add a splash of broth or water when reheating.
  • Make ahead: Flavors develop as the soup sits. Great for meal prep and potlucks.
  • Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
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