Easy Black Bean Soup (Healthy in 30 Minutes)
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 3 carrots chopped
- 1 rib celery chopped
- 3 cloves garlic grated
- 2 teaspoons cumin or curry powder
- 1 teaspoon smoked paprika or chipotle powder
- ¼ teaspoon red pepper flakes
- 3 cups (750 ml) vegetable broth or chicken broth
- 3 cans black beans 15 oz / 425 g each can — drained and rinsed, or about 4½ cups / 700 g cooked black beans
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste + black pepper
- 1 lime the juice
- Sauté the Veggies and Spices: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 3 carrots, and 1 rib celery (all chopped), and cook for about 3 minutes until they start to soften.Stir in 3 cloves garlic (grated), 2 teaspoons cumin, 1 teaspoon smoked paprika, or chipotle powder, and ¼ teaspoon red pepper flakesand cook for 1 minute until fragrant.
- Simmer the Soup: Add 3 cups vegetable broth, 3 cans black beans (drained and rinsed), 1 can crushed tomatoes, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Bring to a gentle boil, then lower the heat and simmer partially covered for 20 minutes until the veggies are tender and the soup smells delicious.
- Blend and Adjust: Blend about 2 cups of soup until smooth and stir it back into the pot to make it creamy. Add more broth if you want a thinner texture.
- Finish and Serve: Stir in the juice of 1 lime and taste for salt. Serve warm with cilantro, avocado, and crusty bread or cornbread.
Substitutions
- Olive Oil → Avocado oil or light olive oil for a milder flavor.
- Onion → Leeks or shallots for a sweeter, softer flavor.
- Carrots → Sweet potato or red bell pepper for a colorful twist.
- Celery → Fennel or zucchini for a lighter taste.
- Garlic → Garlic powder works in a pinch; use less to keep balance.
- Cumin or Curry Powder → Taco seasoning or garam masala for a bolder flavor.
- Smoked Paprika or Chipotle Powder → Chili powder or a few drops of liquid smoke.
- Red Pepper Flakes → Cayenne or skip for a milder bowl.
- Vegetable or Chicken Broth → Bouillon powder dissolved in water — lighter on groceries and lasts for weeks.
- Black Beans → Pinto or kidney beans for a similar hearty texture.
- Diced Tomatoes → Fresh chopped tomatoes or tomato puree.
- Dried Oregano → Italian seasoning or thyme for variety.
- Lime or Lemon Juice → Vinegar for brightness.
- Sauté slowly: Let the onion, carrot, and celery soften to build a rich flavor base for this one pot black bean soup.
- Toast the spices: Stir cumin and smoked paprika briefly in hot oil to deepen the flavor and fill your kitchen with warmth.
- Use canned beans: For a canned black bean soup homemade style, go with canned beans to save time — just rinse them well.
- Adjust the texture: Blend part of the soup for creaminess or leave it chunky for a heartier feel.
- Add brightness: A squeeze of lime, chopped cilantro, or a drizzle of olive oil brings everything to life.
- Top it your way: Add avocado, Greek yogurt, or sour cream for extra creaminess and comfort.
