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Black Bean Soup
Ash Tyrrell

Black Bean Soup Recipe

I made this black bean soup on a chilly evening, and wow—it really hit the spot. It’s warm, comforting, and super flavorful with just the right amount of spice.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – gives richness and helps soften the aromatics
  • 1 medium onion finely chopped – adds depth and sweetness
  • 3 cloves garlic minced – for that bold, savory flavor
  • 1 teaspoon ground cumin – gives the soup a warm earthy taste
  • 1/2 teaspoon smoked paprika – brings a delicious smoky kick
  • 1/4 teaspoon chili powder – optional but perfect for some heat
  • 3 cups cooked black beans or two 15-oz cans, rinsed and drained – the hearty base of the soup
  • 4 cups vegetable broth or chicken broth if you’re not vegan – helps everything simmer together beautifully
  • 1 cup diced tomatoes – adds acidity and brightness
  • 1/2 cup corn – optional but adds sweetness and texture
  • Juice of one lime – brightens everything up right at the end
  • Salt and pepper – season to taste
  • Optional toppings: sour cream diced avocado, fresh cilantro, tortilla strips – for texture and flavor bursts

Method
 

  1. I started by heating olive oil in a large soup pot over medium heat. Then, I added the chopped onion and cooked it until soft and slightly golden—about 5 minutes. Once that was ready, I stirred in the minced garlic, cumin, smoked paprika, and chili powder. Letting the spices bloom this way really deepens their flavor.
  2. Next, I poured in the black beans, diced tomatoes, and broth. I gave everything a good stir, scraping up the bottom to catch all that flavorful spice mix. Once combined, I brought the mixture to a gentle boil over medium-high heat.
  3. I reduced the heat to low and let the soup simmer with the lid slightly ajar for about 20–25 minutes. During the last 10 minutes, I added the corn. This step helps all the ingredients blend and get rich in flavor.
  4. Once the soup was cooked, I used a ladle to transfer about half of it to a blender and puréed it until smooth. You could also use an immersion blender right in the pot. Then, I poured the blended soup back into the pot, giving it the perfect balance of creamy and chunky.
  5. To wrap it up, I squeezed in fresh lime juice and seasoned the soup with salt and pepper. For serving, I ladled it into bowls and topped each one with diced avocado, a spoonful of sour cream, and a few crunchy tortilla strips.

Notes

  • Use homemade broth if possible—it adds way more flavor.
  • Don’t skip the lime—it lifts and brightens the whole dish.
  • Blend only part of the soup so you get both creaminess and chunky texture.
  • Let it rest for 10 minutes before serving—the flavors deepen as it sits.
  • Freeze leftovers in single portions for easy lunches or dinners later.