Go Back

Healthy Black Bean Soup Recipe: Quick, Easy & Meal Prep Friendly

A hearty, nutritious black bean soup packed with plant-based protein, vegetables, and bold spices—ready in just 45 minutes for a satisfying meal anytime.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Latin American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups black beans soaked overnight or 3 cans (15 oz each), drained and rinsed
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 large carrot diced
  • 1 celery stalk diced
  • 1 bell pepper diced
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onions and sauté 3–4 minutes until translucent.
  3. Stir in garlic, carrots, celery, and bell pepper; cook 5–7 minutes until softened.
  4. Add black beans, diced tomatoes, broth, cumin, and chili powder. Ensure beans are covered by 2 inches of liquid.
  5. Bring to a boil, then reduce to a gentle simmer and cook 25–30 minutes, stirring occasionally.
  6. Blend part of the soup with an immersion blender if creamier texture is desired.
  7. Season with salt and pepper to taste, garnish with cilantro, and serve warm.

Notes

Use canned beans for quicker cooking. Blend 1–2 cups of soup for a naturally creamy consistency without dairy.