Name: Creamy Black Bean Soup: A Hearty, Flavorful Bowl of Comfort
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cans of canned black beans (drained and rinsed); 1 tablespoon olive oil; 1 onion (diced); 2 garlic cloves (minced); 1 can of diced tomatoes (or fresh tomatoes); 4 cups vegetable broth (or chicken broth); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika (optional, for extra smokiness); Juice of 1 fresh lime; ½ cup sour cream or Greek yogurt (for creaminess); Fresh cilantro (for garnish); Salt and pepper (to taste)

Jump to Recipe·Print Recipe

If you’re looking for a soup that’s both comforting and packed with flavor, look no further than this Creamy Black Bean Soup. It’s velvety smooth, satisfying, and perfect for chilly evenings or when you need something quick and hearty. Black beans are the star of this dish, making it both nutritious and filling. The addition of spices, fresh lime, and a dollop of sour cream (or Greek yogurt) really takes this soup to the next level. Whether you’re looking for a cozy meal or a delicious option for meal prep, this soup will surely become one of your favorites.

Why You’ll Love This Recipe?

Creamy Black Bean Soup is a deliciously rich dish that’s both healthy and satisfying. It’s packed with fiber and protein from the black beans, and the creamy texture (without any actual cream) makes it feel indulgent. The combination of cumin, garlic, and lime adds layers of flavor that’ll have you coming back for seconds. It’s naturally vegetarian, and you can easily make it vegan by swapping sour cream for a dairy-free alternative. Plus, it’s ready in about 30 minutes, so it’s a perfect go-to meal for busy weeknights.

Ingredients

(Full list of ingredients is available at the end of this post)

Canned black beans (2 cans, drained and rinsed)
Olive oil
Onion (diced)
Garlic (minced)
Canned diced tomatoes (or fresh tomatoes)
Vegetable broth (or chicken broth)
Ground cumin
Chili powder
Smoked paprika (optional, for extra smokiness)
Fresh lime (for a zesty finish)
Sour cream or Greek yogurt (for creaminess)
Fresh cilantro (for garnish)
Salt and pepper

Directions

1. Sauté the Onions and Garlic

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, just until fragrant.

2. Add the Spices and Tomatoes

Next, stir in the ground cumin, chili powder, and smoked paprika (if using). These spices will bring a warm, aromatic depth to the soup. Cook for another 1 minute to let the spices bloom and release their fragrance. Afterward, add the canned diced tomatoes (with juice) and let everything simmer together for 5 minutes. This will help build the base of the soup and add extra flavor.

3. Add the Black Beans and Broth

Now it’s time to add the black beans and vegetable broth to the pot. Stir everything together, then bring the mixture to a gentle simmer. Let the soup simmer for about 10-15 minutes so the flavors can meld together. If you like a chunkier soup, you can keep it as-is, or if you prefer a smoother texture, you can blend part or all of the soup (more on that in the next step).

4. Blend the Soup

Once the soup has simmered and the beans are tender, you can blend it to your desired consistency. If you have an immersion blender, you can use it directly in the pot, blending until smooth and creamy. If you’re using a regular blender, let the soup cool slightly before blending it in batches. To keep it creamy but not too thick, you can add a bit more broth or water if necessary.

5. Add the Lime and Final Seasoning

After blending, return the soup to the heat (if needed), and stir in the juice of half a lime. This will add a lovely citrusy brightness to the soup and help balance the rich, earthy flavors. Taste and adjust the seasoning with more salt, pepper, or chili powder as needed.

6. Serve and Garnish

Ladle the soup into bowls and top with a dollop of sour cream or Greek yogurt. Garnish with fresh cilantro and an extra squeeze of lime if desired. For a little crunch, you can even add some tortilla chips on top for texture.

Expert Tips and Tricks

For a Smooth Texture: Use an immersion blender to blend the soup right in the pot, or transfer the soup to a blender. If you like your soup extra creamy, you can blend it all. For a chunkier soup, just blend half of it.
Smoky Flavor: If you want to add more smokiness to the soup, smoked paprika is your best friend. You can also add a few drops of liquid smoke for an even deeper flavor.
More Veggies: If you want to sneak in more veggies, consider adding carrots or bell peppers to the onion and garlic sauté. You could also add some spinach or kale in the final simmer stage for added nutrients.
Spicy Kick: If you like a little heat, throw in a diced jalapeño along with the onions and garlic, or add a pinch of cayenne pepper when stirring in the spices.

Recipe Variations and Possible Substitutions

Vegan Version: To keep this soup vegan, swap the sour cream for coconut yogurt or another dairy-free option. You can also add a splash of coconut milk instead of the sour cream for a creamy texture.
Beans: If you don’t have black beans, you can use other beans such as pinto beans or kidney beans for a slightly different flavor, though black beans are the best for this recipe.
Add Meat: If you’re not vegetarian, you can add shredded chicken or ground turkey for extra protein. Simply cook it with the onions and garlic before adding the spices and beans.
Broth Substitution: While vegetable broth is great for this soup, you can substitute chicken broth or even water if you prefer.

Serving and Pairing Suggestions

This Creamy Black Bean Soup is perfect on its own, but it pairs well with a few side dishes to make it a complete meal:

Cornbread: A slice of warm cornbread with a drizzle of honey would complement the smoky flavors of the soup perfectly.
Tortilla Chips: For a little crunch, serve the soup with crispy tortilla chips or even crumbled up on top of the soup.
Avocado Toast: Pair it with a slice of avocado toast, which can help balance the richness of the soup with its creamy, fresh flavor.
Fresh Salad: A crisp, fresh salad with a zesty vinaigrette helps cut through the creamy texture of the soup, providing a nice balance.

Storage and Reheating Tips

This soup stores beautifully in the fridge for 3-4 days. Let it cool completely before transferring it to an airtight container. To reheat, simply warm it up on the stovetop over low heat. If the soup thickens too much in the fridge, just add a bit more broth or water when reheating to get it back to your desired consistency.

You can also freeze the soup for up to 3 months. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop.

4 FAQs

1. Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day once the flavors have had time to meld together. Make it ahead and store it in the fridge for an easy, ready-to-serve meal.

2. Can I use dried black beans instead of canned?
Absolutely! If you’re using dried black beans, make sure to soak them overnight and cook them until tender before starting the soup. Then you can follow the rest of the steps as usual.

3. Can I make this soup in a slow cooker?
Yes! To make it in a slow cooker, add all the ingredients (except the lime and garnishes) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Then blend the soup and stir in the lime juice at the end.

4. How can I make this soup spicier?
Add more chili powder, cayenne pepper, or even a chopped jalapeño pepper when cooking the onions and garlic. You can also drizzle some hot sauce on top before serving for an extra kick.

Conclusion

Creamy Black Bean Soup is a bowl of warmth and comfort, packed with flavor and nutrients. Whether you’re making it for a cozy dinner or prepping for the week, this soup is sure to satisfy your taste buds. The combination of earthy black beans, aromatic spices, and creamy texture makes it the perfect comfort food. Plus, it’s versatile, easy to make, and perfect for customizing to suit your tastes.

Creamy Black Bean Soup: A Hearty, Flavorful Bowl of Comfort

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

A rich and velvety smooth soup made with black beans, aromatic spices, and fresh lime, perfect for chilly evenings or meal prep. This hearty soup is nutritious, comforting, and easy to make in 30 minutes.

Instructions

Sauté the Onions and Garlic:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Spices and Tomatoes:
Stir in cumin, chili powder, and smoked paprika. Cook for another minute until fragrant. Add the diced tomatoes and simmer for 5 minutes.
Add Black Beans and Broth:
Add black beans and vegetable broth to the pot. Stir and bring to a gentle simmer for 10-15 minutes.
Blend the Soup:
Use an immersion blender or a regular blender to blend the soup to your desired consistency. Add more broth or water if needed.
Add Lime and Final Seasoning:
Stir in lime juice. Taste and adjust the seasoning with salt, pepper, or chili powder as needed.
Serve and Garnish:
Ladle into bowls and top with a dollop of sour cream or Greek yogurt, fresh cilantro, and an extra squeeze of lime. Optional: top with tortilla chips for added crunch.

Notes

Smooth Texture: Use an immersion blender for a creamy texture, or blend part of the soup for a chunkier version.
Spice it Up: Add cayenne pepper or a chopped jalapeño for more heat.
Vegan Version: Use coconut yogurt or a dairy-free alternative for sour cream.
Storage: Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.