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Black bean soup topped with chips and chopped avocado in a black bowl.
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Black Bean Soup

This black bean soup is a hearty, comforting Mexican soup loaded with flavors. Made with simple ingredients this irresistibly delicious bean and corn soup is vegan and gluten-free. It's filling enough to be enjoyed as a meal too.
Course Soup
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 219kcal
Author Vandana Chauhan

Equipment

  • Cooking pot
  • Blender
  • Knife and chopping board

Ingredients

  • 3 cups cooked black beans around 525 grams of cooked beans
  • 1 cup sweet corn kernels around 100 grams
  • 1 large red onion finely chopped
  • 1 celery stalk roughly chopped
  • 1 medium carrot peeled and finely chopped
  • ½ medium red bell pepper finely chopped
  • 4-5 large garlic cloves minced
  • Juice of a large lime around 3 tablespoons, adjust to taste
  • ¼ cup roughly chopped cilantro
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili flakes adjust to taste
  • Ground black pepper to taste
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 4.5 cups vegetable stock or water adjust the quantity to get the desired consistency.

Garnish suggestions (Optional)

    Instructions

    • Heat oil in a large cooking pot. Add chopped onions, celery, and carrot. Cook until the onion turns translucent.
    • Add minced garlic and saute for a few seconds i.e. until the raw smell of garlic goes away.
    • Add chopped bell pepper and corn kernels. Saute for 3-4 minutes.
    • Add red chili flakes and cumin powder. Saute for around 30 seconds.
    • Next, add tomato paste and cook for another 30 seconds.
    • Add cooked black beans and mix. Cook for 1-2 minutes without liquid.
    • Add vegetable stock, salt, black pepper, and bay leaf. Mix.
    • Cook covered for around 20 minutes.
    • Remove the bay leaf.
    • Transfer around 1.5 cups of beans and vegetables along with some liquid to a blending jar. Allow it to get slightly colder then blend to make a paste. Transfer the paste back to the cooking pot and cook for another 5 minutes on medium heat then turn off the heat.
    • Finally, add lime juice and cilantro. Mix.
    • Serve hot with toppings of choice.

    Video

    Notes

    • Both homecooked and canned beans are fine to be used in this bean soup.
    • You can skip adding corn kernels and bell pepper to enjoy a simpler black bean soup.
    • A similar bean soup can be made using any other bean of choice too.
    • Don't miss to remove the bay leaf before blending the soup.
    • You can also blend a portion of the soup using an immersion blender (hand blender).
    • The steam of hot soup may explode the stand blender so it's better to allow the soup to become slightly colder before blending. You may add a few tablespoons of water to the soup or transfer it to a wide bowl before putting it in the blending jar to speed up the cooling process.
    • I blended around 1.5 cups of the soup. If you prefer thicker soup blend more or add less liquid to the soup. If you prefer a thinner soup, blend less or skip blending.
    • More vegetables can be added to this Mexican bean soup like sweet potato, potato, broccoli, green beans, etc.
    • You can use readymade Mexican seasonings of your choice to flavor this spicy black bean soup like Fajita seasoning, taco seasoning, enchilada seasoning, etc.
    • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

    Nutrition

    Calories: 219kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 955mg | Potassium: 565mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3055IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg