Easy Black Bean Soup
A hearty, budget-friendly soup made from canned black beans, onion, carrot, garlic, and cumin, partly blended so it's creamy without any cream.
Recipe Ingredients
Adjust servings below to scale quantities automaticallyPreparation & Cooking Instructions
Soften the vegetables: Warm the olive oil in a large pot over medium heat. Add the onion and carrots with a pinch of the salt and cook, stirring often, until soft, 8-10 minutes.
Add the aromatics: Stir in the garlic and cumin and cook for 1 minute, until fragrant.
Simmer: Add the beans, water or broth, and the rest of the salt. Bring to a boil, then lower the heat and simmer, partly covered, for 15-20 minutes.
Blend part of it: Blend about half the soup until smooth, with an immersion blender in the pot or in batches in a blender (fill it no more than half full and hold the lid with a towel). Stir it back in.
Finish: Stir in the lime juice, taste, and add more salt if needed. Serve with toppings such as plain yogurt, cilantro, or avocado.
Estimated Nutrition Facts
Per ServingEstimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.
Storing leftovers
Cool quickly in shallow containers and refrigerate within 2 hours. Keeps 3-4 days in the fridge or 2-3 months in the freezer. The soup thickens as it sits; add a splash of water when reheating, and reheat until steaming hot.