Black Bean Soup Recipe

A quick and easy flavor-packed Black Bean Soup with onions, carrot, celery, garlic, tomatoes, green chiles, and black beans, all in a vegetable broth seasoned with cumin, marjoram, and cilantro.

Course Soup

Cuisine American

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Prep Time 10

Cook Time 25

Servings bowls

Calories 73kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
1 large yellow onion chopped
2 carrots peeled and chopped
2 ribs celery chopped
3 cloves garlic minced
¼ teaspoon red pepper flakes
¼ teaspoon fresh ground black pepper
1 teaspoon marjoram or oregano
2 teaspoons ground cumin
4 cups vegetable broth or chicken broth
1 (15-ounce) can fire-roasted diced tomatoes
1 (7-ounce) can diced green chiles
3 (15-ounce) cans low-sodium black beans drained and rinsed
1 tablespoons chopped fresh cilantro

Instructions

Heat oil in a Dutch oven or heavy stockpot over medium-high heat. Add the onions, carrots, and celery, cooking until the onions and celery are tender.
Reduce the heat and add the garlic, red pepper flakes, ground black pepper, marjoram, and cumin. Cook for 1 minute, stirring constantly.
Increase the heat to medium-high. Add the vegetable broth, fire-roasted tomatoes, diced green chiles, and black beans. Bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes or until the carrots are tender.
If desired, purée a little of the soup with an immersion blender. Garnish with cilantro or red pepper flakes and a splash of fresh lime juice, and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months by ladling fully cooled soup into quart freezer bags. Then lay on baking sheets in the freezer until fully frozen. This allows for easier storage in the freezer. Be sure to mark the contents and the date it was frozen on the bag.

Nutrition