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A quick and healthy spicy black bean soup made with canned beans and fresh aromatics, featuring a Cuban-inspired flavor. Naturally vegan, vegetarian, and gluten-free, this comforting soup has a creamy texture achieved by pureeing part of it, without using any cream.

  • Total Time: 1 hour
  • Yield: 6 to 8 servings 1x

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 3 celery ribs, finely chopped
  • 1 large carrot, peeled and sliced into thin rounds
  • 6 garlic cloves, pressed or minced
  • 4 ½ teaspoons ground cumin
  • ½ teaspoon red pepper flakes (use ¼ teaspoon if sensitive to spice)
  • 4 cans (15 ounces each) black beans, rinsed and drained
  • 4 cups (32 ounces) low-sodium vegetable broth
  • ¼ cup chopped fresh cilantro (optional)
  • 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
  • Sea salt and freshly ground black pepper, to taste
  • Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips

Instructions

  1. Warm the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
  2. Add the chopped onions, celery, and carrot along with a pinch of salt; cook, stirring occasionally, until the vegetables are softened and fragrant, about 10 to 15 minutes.
  3. Stir in the garlic, ground cumin, and red pepper flakes; cook for about 30 seconds until spices become fragrant.
  4. Add the rinsed and drained black beans and vegetable broth to the pot.
  5. Bring to a simmer over medium-high heat, then reduce to maintain a gentle simmer. Cook until the broth is flavorful and beans are tender, about 30 minutes.
  6. Carefully ladle about 4 cups of the soup into a blender and puree until smooth (do not fill above max line; be cautious with hot liquid). Alternatively, use an immersion blender to puree a portion directly in the pot until creamy.
  7. Pour the pureed soup back into the pot and stir in chopped cilantro (if using), sherry vinegar or lime juice, and season with salt and freshly ground black pepper to taste.
  8. Serve warm with optional garnishes such as diced avocado, extra cilantro, thinly sliced radishes, or tortilla chips.

Notes

Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook., Perfect sides: creamy avocado salsa, crisp green salad, cheesy quesadillas, or a classic grilled cheese sandwich., Soup keeps well refrigerated for 4-5 days and freezes beautifully—freeze in pint-sized jars leaving room for expansion before sealing.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Cuisine: Vegan

Nutrition

  • Serving Size: about 1 cup
  • Calories: Approx. 250-300 calories per serving (depending on garnishes)
  • Fat: Approximately 5 grams per serving
  • Carbohydrates: Approximately 40 grams per serving
  • Protein: Approximately 12 grams per serving