October 8, 2025 27 Comments Go to recipe
This Vegetarian Black Bean Soup recipe should be printed out and placed in your favorite recipe spot.
I love black beans. I put them in black bean brownie mix and I make a Chipotle Copycat Black Beans.
The reason they’re so fun to work with is because they’re pretty bland. Obviously, if they had too much bean flavor, they wouldn’t work in a brownie mix.
Canned black beans are inexpensive and if you can find the low sodium version, use it. Draining and rinsing the beans will help remove the salt they are stored in. I don’t know why manufacturers do this (maybe to give them some flavor).
If you have time to cook your beans, do it! I never seem to have time to make a batch.
But when you’re making soup, blandness can be a bad thing. This soup uses a layering of flavors to make it delicious so you don’t have to use this concoction to grout your tiles.
Yes, it’s more work than just throwing a can in a blender, but my whole family ate it without complaint (and everyone likes it even though it looks like sludge).
The first step is to chop some onions, celery and slice a carrot. I made this very quickly in my food processor (please buy one) and it took me no time.
The layers of flavors are built on this first set of ingredients slowly releasing their juices. You add garlic and cumin, then the beans and vegetable broth.
Finally, you let it simmer for 30 minutes. The flavors will mix and you will get a delicious soup! It doesn’t turn out too thick or gummy (but if it does, feel free to add more vegetable broth).
I eat this with a tiny bit of sour cream because I’m not vegan and a few slices of avocado. I spice it up with hot sauce because I can never get enough of hot sauce.
Do you make black bean soup? What do you add?
Vegetarian Black Bean Soup Recipe
Makes 10 cups
Ingredients
2 tablespoons of extra virgin olive oil
2 medium onions, sliced
3 celery ribs, chopped
1 large carrot, peeled and thinly sliced
6 cloves of garlic, chopped
4 teaspoons ground cumin
4 (15 ounce) cans black beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
½ lime, juice
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions, celery and carrot and cook for 10 minutes until softened. Add the garlic and cumin and sauté for 1 minute. Add the beans and vegetable stock and bring to a boil. Reduce the heat and cook for 30 minutes to blend the flavors. Take out 4 cups of soup and puree them in a blender. Return it to the pan, add the lime juice and adjust the flavors. Serve immediately or store in the refrigerator for up to seven days.
Nutrition Facts
For a cup = 177 calories, 5.4g fat, 0.7g saturated fats, 22.4. g carbohydrates, 2.2g sugar, 9.8g protein, 6.8g fiber, 400mg sodium, 2 green, 1 purple, 1 blue WW SmartPt
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
