Soups & Stews > Vegetarian Soups & Stews > Bean & Lentil Soups > Black Bean Soup Recipe (Vegetarian)

Smoky Vegetarian Black Bean Soup

A hearty and flavorful vegetarian black bean soup featuring smoky chipotle peppers, aromatic vegetables, and a touch of lime. This soup is packed with protein and fiber, making it a satisfying and healthy meal. Enjoy it as is or topped with your favorite garnishes like avocado, cilantro, or a dollop of sour cream (or vegan alternative).

Prep Time
20 minutes (plus soaking time for beans)
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 1 lb Dried black beans
  • 8 cups Vegetable broth
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrots
  • 2 , chopped Celery stalks
  • 4 cloves, minced Garlic
  • 2 , minced (or more, to taste) Chipotle peppers in adobo sauce
  • 1 tablespoon (from the can of chipotle peppers) Adobo sauce
  • 1 teaspoon Cumin
  • 1/2 teaspoon, dried Oregano
  • 1 Bay leaf
  • 2 tablespoons, fresh Lime juice
  • 2 tablespoons Olive oil
  • To taste Salt
  • To taste Pepper

Soak the Beans

Rinse the black beans thoroughly. Place them in a large bowl and cover with plenty of cold water. Soak for at least 4 hours, or preferably overnight. This helps reduce cooking time and improves digestibility. Drain and rinse the soaked beans before cooking.

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.

Add Spices and Chipotle

Stir in the cumin, oregano, minced chipotle peppers, and adobo sauce. Cook for 1 minute more, allowing the spices to bloom and release their flavors.

Simmer the Soup

Add the drained and rinsed black beans and the vegetable broth to the pot. Add the bay leaf. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 30 minutes, or until the beans are tender. Stir occasionally to prevent sticking.

Blend (Optional)

If you prefer a creamier soup, use an immersion blender to partially blend the soup. Alternatively, you can carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.

Finish and Serve

Remove the bay leaf. Stir in the lime juice. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as avocado slices, chopped cilantro, a dollop of sour cream (or vegan alternative), or a sprinkle of crumbled cotija cheese (or vegan alternative).

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: Approximately 90-120
Protein: 5-7g
Fiber: 4-6g

Other Considerations for Nutrition

To reduce sodium, use low-sodium vegetable broth and adjust salt to taste. For a lower-fat version, omit the olive oil or use a smaller amount. Adding toppings like avocado or sour cream will increase the calorie and fat content.

← Simple Vegetarian Lentil Soup Spicy White Bean and Kale Stew →

FAQ

  • Can I use canned black beans?

    Yes, you can substitute canned black beans for dried beans. Use about 4-5 cans (15 ounces each), drained and rinsed. Reduce the cooking time to about 30 minutes, or until the flavors have melded.
  • Can I make this soup in a slow cooker?

    Yes, combine all ingredients (except lime juice) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the lime juice before serving.
  • How long does this soup last?

    The soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Is this soup vegan?

    Yes, this soup is vegan, provided you use vegetable broth and vegan-friendly garnishes.