Easy Black Bean Soup


Easy Black Bean Soup

Prep Time: 10 minutes

Total Time: 35 minutes

Serving Size: 4

Easy Black Bean Soup

This black bean recipe combines beans, jalapeños, onions and garlic into a hearty soup that is packed with protein and fiber and perfect year-round.

Originally published on Food & Wine.


  • 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


  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.


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