Easy Black Bean Soup

To dress up this simple soup, serve it alongside diced avocado, tomatoes, tortilla chips, and sour cream as toppings.

Slideshow: More Fast Soups
  • Active:
  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 1 jalapeño pepper, ribs and seeds removed, minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Sea salt
  • Two 15-ounce cans black beans, rinsed and drained
  • 1 quart vegetable stock
  • 1 tablespoon lime juice

How to make this recipe

  1. In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, paprika and 1 teaspoon salt. Cook until fragrant, 2 minutes.

  2. Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.

Contributed By Photo © Phoebe Lapine Published November 2012

456613 recipes/easy-black-bean-soup 2014-01-27T23:54:30+00:00 Phoebe Lapine fall|winter|game-day|american|southwestern-tex-mex|beans-grains-and-legumes|soups-and-stews|4|basic-easy|fast|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch november-2012 recipes,easy-black-bean-soup 456613

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5