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Easy 30-Minute Black Bean Soup

A quick, healthy, and flavorful black bean soup ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Vegetarian
Calories: 210

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder optional
Main Ingredients
  • 3 cups black beans cooked or 2 cans drained
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp lime juice

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Immersion blender (optional)
  • Measuring spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, 3–4 minutes.
  2. Add garlic and red bell pepper. Cook 2 minutes until fragrant.
  3. Stir in cumin, smoked paprika, and chili powder.
  4. Add diced tomatoes and vegetable broth. Stir to combine.
  5. Add black beans, salt, and pepper. Bring to a gentle boil.
  6. Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
  7. Optional: Use an immersion blender to partially puree the soup for a creamier texture.
  8. Stir in lime juice. Adjust seasoning to taste.
  9. Serve hot, garnished with cilantro, avocado, sour cream, and tortilla strips.

Notes

For a spicier version, add jalapeño or cayenne pepper. Soup keeps in fridge for 4 days and freezes well.