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–+ servings
Black bean soup topped with limes, avocados, and feta cheese in an offwhite bowl with a silver spoon.

Black Bean Soup

This delicious black bean soup is one of our favorite weeknight recipes!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 carrots peeled and diced
  • 1 jalapeño pepper deseeded and diced
  • 1 chipotle chili in adobo minced
  • 1 tablespoon oregano
  • 2 teaspoons cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 4 cups vegetable stock
  • 1 cup red wine
  • 3 (14.5 ounces each) cans black beans drained and rinsed
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the onion, carrots, and jalapeño. Sauté for 4 to 5 minutes or until translucent, stirring occasionally. Add the garlic and sauté for 30 seconds. 
    Carrots, onions, and jalapeno cooking in a pot.
  • Add the chipotle chili, oregano, cumin, kosher salt, and black pepper. Stir continuously for 30 seconds. 
    Cooked onions, carrots, and jalapeno with spices in a pot.
  • Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, wine, and black beans. Stir to combine. 
    Black bean soup simmering in a pot.
  • Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 20 minutes. 
    Black bean soup simmering in a pot.
  • Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup. 
    A pot of black bean soup with a ladle.
  • Remove the soup from the heat and stir in the lime juice. 
    Black bean soup topped with limes, avocados, and feta cheese in an offwhite bowl with a silver spoon.

Video

Notes

  • Storage - leftover soup will keep for up to 5 days in the refrigerator in an airtight container.
  • Freeze - soup can be frozen for up to 3 months in a freezer-safe bag or container.
  • Spice Level - This soup is well-seasoned (lightly spicy) but not super-spicy. If you like a spicier soup, add a second or third chipotle chili.
  • Recipe Tip - If you want a creamier soup, remove half the soup after it's cooked and blend it in a blender or food processor. Then, return it to the pot and stir to combine.
  • Dietary Considerations - If you're not plant-based, add some feta or cheddar cheese to this soup—cheese tastes great with this recipe.

Nutrition

Serving: 1g | Calories: 366kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3754mg | Potassium: 1061mg | Fiber: 20g | Sugar: 5g | Vitamin A: 5712IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 7mg