Black Bean Soup

Vegetarian Black Bean Soup recipe. This soup is hearty and spicy and great for cold weather. Also budget friendly! Learn the trick to cooking dried beans like a BOSS.


Dried black beans 1/2 Pound (1 cup)
Oil 1 Tablespoon
Diced onion 1 Cup (16 tbs) (about 1 medium onion)
Diced jalapeno/Bell pepper 1/4 Cup (4 tbs)
Minced garlic 2 Tablespoon
Ground cumin 1 Teaspoon
Dried oregano 2 Teaspoon
Ground coriander 1 Teaspoon
Ground allspice 1/4 Teaspoon
Fresh chopped cilantro 1/4 Cup (4 tbs) (leaves and stems , plus more for garnish)
Salt 1 1/2 Teaspoon (to taste)
Diced carrot 1 Cup (16 tbs) (about 1 large carrot)
Fresh orange juice 2 Tablespoon
Fresh lime juice 2 Tablespoon
Garnishes 2 Tablespoon (sour cream, diced onion, cilantro, lime wedges)



Clean beans and soak in 3 cups of water overnight.


Drain and rinse beans. Keep it ready.

Heat oil in a large pot and sauté onions and jalapenos for 5 minutes or until softened.

Add garlic, cumin, oregano, coriander, allspice and fry for 30 seconds.

Add drained beans, 4 cups of water, cilantro and bring to boil.

Cover with a lid and allow to simmer for 1 hour.

Once beans are cooked well, add salt.

Using an immersion blender, blend the soup until creamy.

Add carrots and simmer again (uncovered) for another 20-30 minutes or until soft.

Garnish as desired.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 5