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black bean soup

smoky black bean soup

  • Author: zenbelly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4-6 servings
  • Category: soup


simple, smoky, hearty black bean soup is a great budget-friendly cozy meal. 


  • 2 14-ounce cans black beans drained and rinsed (or about 3 cups cooked beans) 
  • 2 roasted bell peppers
  • 1 14-ounce can fire roasted diced tomatoes
  • 1 tablespoon avocado oil
  • 1 medium red or yellow onion, cut into small dice
  • 2 carrots, cut into small dice
  • 1 large jalapeño, seeds and membrane removed, cut into small dice
  • 45 cloves garlic, cut into small dice
  • 1 teaspoon salt
  • 1 1/2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground chipotle
  • 3 cups chicken or vegetable stock
  • 1 tablespoon lime juice

for serving:

  • fresh cilantro
  • sliced avocado
  • pickled red onions (or raw if you’re into that type of thing)
  • sour cream or plain yogurt
  • lime wedges


  1. In a blender, puree half the beans (about 1 1/2 cups), the roasted peppers, and the diced tomatoes.
  2. In a large, heavy bottomed pot over medium-high heat, heat the oil. Once shimmering, add the onions and carrots. Sauté for 5-6 minutes, until softened.
  3. Add the jalapeño, garlic, and salt, and sauté for another 2-3 minutes, or until very fragrant. Stir in the smoked paprika, cumin, and chipotle powder.
  4. Add the pureed bean mixture, the remaining beans, and the stock. Bring to a boil and then adjust the heat so it’s at a strong simmer.
  5. Simmer for 30 minutes, uncovered, to allow the flavors to meld and the soup to thicken.
  6. Stir in the lime juice and season to taste; it could need a bit more salt depending on the stock and beans you used. If you like it spicy, add more chipotle. 
  7. Serve with cilantro, avocado, picked onions, sour cream, and lime wedges

Keywords: black bean soup