Dinner

Black Bean Soup Recipe

ByMaya Quinn February 5, 2026February 5, 2026

Introduction

This black bean soup is a comforting, flavorful dish that’s perfect for any season. Rich with spices and a hint of smoky chipotle, it brings warmth and depth to your bowl. Whether served with fresh toppings or on its own, it’s a satisfying meal for vegetarians and meat-eaters alike.

Two white bowls filled with dark brown black bean soup are placed on a white marbled surface. Each bowl has a layer of creamy white sour cream on top, decorated with three light green avocado slices on one side, several small green jalapeño slices, a few pink pickled onion spirals, orange chili powder sprinkled around, some green cilantro leaves, and scattered pale green pumpkin seeds. One bowl has a spoon with a dark reddish-brown handle inside. Around the bowls, there are small white plates holding bright green cilantro and pumpkin seeds, a wooden bowl with more jalapeño slices, lime wedges scattered on the white marbled surface, and a blue pot filled with black bean soup with a wooden spoon inside. Two silver spoons rest on a beige cloth napkin with blue stripes nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 celery ribs, diced
1 medium carrot, diced
1 teaspoon sea salt
Freshly ground black pepper, to taste
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
2 (15-ounce) cans black beans, including the liquid
2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce
1½ cups vegetable broth
1 tablespoon fresh lime juice, plus wedges for serving
Optional toppings: avocado, cilantro, sour cream or vegan sour cream, pickled onions, serrano peppers, pepitas

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of black pepper. Cook, stirring occasionally, for 10 to 15 minutes until the vegetables are soft.
Step 2: Add the garlic, cumin, coriander, and chili powder. Stir for about 30 seconds to release their aromas.
Step 3: Stir in the black beans with their liquid, chopped chipotle peppers, adobo sauce, and vegetable broth. Bring to a simmer and cook uncovered for 30 minutes to let the flavors meld.
Step 4: Remove the pot from heat and let the soup cool slightly. Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot and stir to combine with the remaining soup. Alternatively, use an immersion blender directly in the pot to puree half the soup.
Step 5: Stir in the fresh lime juice. Adjust seasoning with salt and pepper as needed.
Step 6: Serve warm with lime wedges and your choice of toppings such as avocado, cilantro, or sour cream for extra creaminess and flavor.

Tips & Variations

For a creamier texture, add a splash of coconut milk or blend in half an avocado along with the soup.
If you prefer less heat, reduce the chipotle peppers or omit the adobo sauce.
Add a smoked paprika pinch instead of chipotle for a milder smoky flavor.
Feel free to garnish with crunchy pepitas or pickled onions to add texture and tang.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.