Zesty Black Bean Soup
This is not your average black bean soup! I’ve been making variations of black bean soup for years and this recipe is finally the perfect zesty and super flavorful version that I know you are craving! It combines all the flavors we love about black bean soup and more – zesty lime, warm spices, bright veggies, hearty black beans, and a little hot jalopeño. And don’t forget those yummy toppings! 😉
What you’ll love about this:
Not going to lie, I think I’ve been eating black bean soup since I was like 5. My mom is a huge fan – so she’s made this soup every winter for years and it’s definitely become one of my faves.
So I have to thank my mom for this inspiration to officially make this recipe for my website. While I have not officially served her this recipe (I wish she lived a little closer!) I know she would approve of these incredible flavors!
As I said, I’ve sampled black bean soup annually for like 20+ years…so I know what I like… and don’t. This recipe finally has the perfect balance of flavors I’ve been looking for. And I am obsessed with the topping options for black bean soup – so make sure you pick out some of your favorites. I personally love a creamy, cooling sour cream and some crunchy, salty tortilla chips – YUM! I’m hungry again!
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of spices do I need for black bean soup?
All you need is cumin, oregano, smoked paprika and salt. Feel free to add other spices you enjoy such as turmeric or chili powder to extra heat.
Is this soup spicy?
The addition of jalopeño gives this soup the potential to be spicy – but this also depends on how you cut the jalopeño. The hottest part is the white membrane inside, also called the “pith“. The seeds can also be spicy if they are in contact with this part. If you add more of the white membrane, you will have a spicier soup.
How to Make Black Bean Soup
Cook Veggies
In a large pot or dutch oven, add your olive oil and begin heating over medium heat. Add the onions, celery and carrot. Cook for about 6-10 minutes, stirring occasionally, until the veggies begin to soften.
Add jalopeño, garlic, and spices
Stir in your diced jalopeño and garlic cloves. Cook for another 1-2 minutes. Sprinkle in the cumin, oregano, and salt. Stir well and cook until fragrant 30 seconds – 1 minute.
Add black beans & veggie broth
Next, add the black beans and vegetable broth. Bring it to a simmer over medium-high heat. Then turn down heat to a gentle simmer, cover, and cook for 25-30 minutes, or until the beans are nice and tender.
Blend
Finally, blend your soup using either an immersion blender or high speed blender. Transfer half the soup to a blender, fasten the lid tightly, and blend until smooth (Be careful during this step – the soup is going to be very warm). Alternatively, grab your immersion blender and blend half the soup to your desired consistency.
Add lime, cilantro, & enjoy!
Return the blended soup back to the pot. Add your lime zest and juice and cilantro. Taste and add more salt as desired.Ladle the soup into bowls and add some fun toppings (diced tomatoes, tortilla chips, sour cream/yogurt, a few diced jalopeños, diced avocado, and more!)
Black Bean Soup Storage Tips
You may have some leftovers as this recipe makes a pretty big batch! Store it in the fridge in an airtight container for about 4-5 days. It’s great as leftovers and can be enjoyed over rice/quinoa or even as a dip. It may thicken up in the fridge so feel free to add a touch of water or veggie broth to get it to a “soupier” consistency.
This soup is extremely freezer friendly. I used glass containers to freeze my soup for up to 3 months and defrost in the fridge overnight before enjoying.
Favorite Black Bean Soup Toppings
- Tortilla Chips
- Diced tomatoes or salsa
- Sliced avocado
- Shredded cheese (such as cheddar- I love Violife because it melts great!)
- Plain yogurt or sour cream
- Diced jalopeños if you like extra spice
- Fresh lime wedges
And whatever else your heart desires!
Can I make this black bean soup in the slow cooker?
While I have not personally made this recipe in the slow cooker, it would be fairly easy to convert this recipe to a slow cooker version.
Simply add all the ingredients (except lime juice, zest, and cilantro) and cook on low setting for around 4-5 hours.
Allie’s Tips
- Blending your soup at the end with create a velvety, thicker consistency. If you prefer a thinner soup, skip the blending step.
- If you love sides with your soup, consider serving this with some cornbread or crusty bread (I’m always a sucker for some yummy carbs on the side!)
- You can add other spices or flavors to this soup such as bay leaves, roasted tomatillos, smoked paprika, and more!
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Zesty Black Bean Soup
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Ingredients
- 1 tbsp olive oil
- 1 large yellow or white onion chopped
- 1 large carrot peeled and chopped
- 1 celery rib chopped
- 1 small jalopeno finely diced* See note below
- 5 cloves minced garlic
- 3 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 4 cans black beans (15 oz eat) drained and rinsed
- 4 cups low sodium vegetable broth
- 1/2 tsp lime zest
- juice of one lime (approx 2 tbsp)* See note below
- 1/4 cup chopped fresh cilantro
Topping ideas
- diced tomatoes, tortilla chips, sour cream/yogurt, a few diced jalopeños, diced avocado, cheddar cheese
Instructions
- In a large pot or dutch oven, add your olive oil and begin heating over medium heat. Add the onions, celery and carrot. Cook for about 6-10 minutes, stirring occasionally, until the veggies begin to soften. Tip: If the pot gets too dry, add in a splash of water or veggie broth.1 tbsp olive oil, 1 large yellow or white onion, 1 large carrot, 1 celery rib
- Stir in your diced jalopeño and garlic cloves. Cook for another 1-2 minutes. Sprinkle in the cumin, oregano, paprika and salt. Stir well and cook until fragrant 30 seconds – 1 minute.1 small jalopeno, 5 cloves minced garlic, 3 tsp cumin, 1 tsp oregano, 1/2 tsp salt, 1/2 tsp smoked paprika
- Next, add the black beans and vegetable broth. Bring it to a simmer over medium-high heat. Then turn down heat to a gentle simmer, cover, and cook for 25-30 minutes, or until the beans are nice and tender.4 cans black beans, 4 cups low sodium vegetable broth
- Finally, blend your soup using either an immersion blender or high speed blender. Transfer half the soup to a blender, fasten the lid tightly, and blend until smooth (Be careful during this step – the soup is going to be very warm). Alternatively, grab your immersion blender and blend half the soup to your desired consistency.
- Return the blended soup back to the pot. Add your lime zest and juice and cilantro. Taste and add more salt as desired. Ladle the soup into bowls and add some fun toppings (diced tomatoes, tortilla chips, sour cream/yogurt, a few diced jalopeños, diced avocado, and more!)1/2 tsp lime zest, juice of one lime, 1/4 cup chopped fresh cilantro
