Black Bean Soup

Ingredients

• 1 can (200 g) black beans, drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 can (400 g) crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth (or water)
• 1 bay leaf

For serving:

• Sour cream or Greek yogurt
• Fresh cilantro
• Lime wedges
• Tortilla chips
• Diced avocado
• A drizzle of olive oil

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Instructions

1. Sauté the aromatics

1. Heat 2 tbsp olive oil in a pot over medium heat.
2. Add the diced onion, carrot, and celery.
3. Cook for 5–6 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.

2. Add spices

1. Add cumin, smoked paprika, chili powder, and oregano.
2. Stir well and cook for 1 minute to toast the spices.

3. Add beans, tomatoes, and broth

1. Add half the black beans to the pot.
2. Pour in the crushed tomatoes and vegetable broth.
3. Add the bay leaf, salt, and pepper.
4. Stir everything together.

4. Simmer

1. Bring to a boil, then reduce heat to low.
2. Cover partially and simmer for 20–25 minutes, stirring occasionally.
3. The vegetables should be tender and the flavors melded.

5. Blend partially

1. Remove the bay leaf.
2. Use an immersion blender to blend about half the soup directly in the pot. Leave plenty of chunks — you want a mix of creamy and textured.
3. Alternatively, scoop out about half the soup into a blender, blend until smooth, and return to the pot.
4. Add the remaining half of the black beans (whole) and stir.
5. Simmer for another 5 minutes to heat through.

6. Serve

1. Ladle into bowls.
2. Top with a dollop of sour cream, fresh cilantro, a squeeze of lime, diced avocado, and tortilla chips on the side.

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Tips

• Don’t blend it all. The mix of creamy purée and whole beans is what makes this soup great.
• Heat level: The chili powder gives a gentle warmth. Add more or a diced fresh jalapeño if you like it spicy.
• Even better the next day. The flavors deepen overnight. Add a splash of water or broth when reheating.
• Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

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Variations

Variation	Change	Notes
With chorizo	Add 100 g sliced chorizo in step 1, cook until lightly browned before adding veg	Smoky and rich
Coconut black bean soup	Replace broth with 1 cup water + 1 can coconut milk, add 1 tbsp lime juice at the end	Creamy and slightly sweet
Fully blended	Blend the whole soup until smooth	More like a velvety bisque

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Result

A thick, velvety black bean soup with smoky cumin and paprika, chunks of tender beans, and a rich tomato base. Topped with cool sour cream and bright lime — warming, satisfying, and deeply comforting.