Vegan Classic Black Bean Soup

Total time10 hr 20 min

Prep time20 min

Cook time2 hr

Dried black beans simmered low and slow with onion, bell pepper, and garlic form the soul of this soup, while smoked paprika, cumin, and a pinch of cayenne build layers of warm, smoky flavor in every spoonful. A partial blend gives the pot that irresistible thick, creamy texture while still leaving plenty of whole beans for bite. A finishing splash of fresh lime juice brightens the whole pot right before serving, cutting through the richness and waking up all those toasted spices. It's a hearty, satisfying bowl that ladles up beautifully for a weeknight dinner or a big batch to freeze, and it's a great pick for a plant-based table. Scatter on some fresh cilantro and it's ready to go.

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Ingredients

6 servings

1 lb dried black beans
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz La Preferida Black Beans Wild Harvest Organic Black Beans Jyoti Black Beans 10 oz
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3 tbsp olive oil
1 large yellow onion, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
2 tsp ground cumin
1 ½ tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 bay leaf
1 ½ tsp salt, plus more to taste
½ tsp black pepper
2 tbsp fresh lime juice

For serving

½ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Place the dried black beans in a large pot and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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