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Prepare time: 5 min
Cook: 25 min
Ready in: 30 min

A quick and easy Black Bean Soup perfect for a weeknight meal. It is also oil free and packed with protein, fiber, folate, B vitamins, vitamin C and iron. That’s a lot of nutrition in an under 30 minute meal!


  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 red bell pepper (diced)
  • 4 cups cooked black beans (or about 3 cans, rinsed and drained)
  • 14.5 oz can diced tomatoes
  • 3-4 cups vegetable broth
Garnish/Toppings, use what you like:
  • Diced avocado
  • Sliced green onion
  • Chopped tomato
  • Fresh lime juice
  • Hot sauce
  • Crushed tortilla chips
  • Vegan sour cream
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  1. In a soup pot over medium heat, sauté the onion, garlic and red bell pepper in 1/4 cup water until softened, about 5-6 minutes. Add water as necessary to prevent sticking.

  2. Add the cumin, oregano, smoked paprika, and salt and sauté another minute or two until the spices are fragrant.

  3. Add black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Bring to a boil. Reduce heat to medium-low and simmer 15-20 minutes.

  4. Using an immersion blender, puree as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.

  5. Serve hot with the toppings of your choice.
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