Simple One-Pot Black Bean Soup

This simple one-pot black bean soup is a flavorful, filling soup. This is a great vegan option that offers loads of protein and nutrients. Flavored with cumin, chili powder, paprika, and more. Blend or leave chunky, top with you favorite toppings like avocados, cilantro, crumbled cheese, and more! This soup can be made with canned or dried black beans.

Highlights of this easy one-pot recipe:

• One-pot recipe makes clean up a breeze
• Vegan recipe
• Customizable toppings can be fun for family night
• Freezer friendly
• Done in under an hour
• Budget friendly recipe
• Good way to incorporate nutrients

Grocery Store List and Substitutions:

• Dry black beans or canned black beans
• Red onion (or substitute white or yellow onion)
• Jalapeno
• Garlic
• Tomatoes
• Kosher salt
• Cumin
• Olive oil
• Red pepper flakes
• Smoked paprika
• Dried Mexican oregano
• Bay leaves
• Vegetable stock (could substitute chicken stock or broth)
• Avocado, green onion, cilantro, for garnish

How do I use dried beans in this black bean soup?

Since this is a soup and you will be cooking the beans in a liquid, there is no need to soak the beans prior to cooking. Which is great, that way you don’t have to plan ahead! Simply give the beans a good rinse and toss into your liquid. After about 45-60 minutes you will have perfectly cooked beans.

Tools I used for this one-pot recipe:

• Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over
• Wooden Spoons – perfect for sautéing and mixing
• Can opener – a good can opener is a must, this one has stayed sharp for me for a while

Topping ideas:

• Chopped cilantro
• Chives or green onion
• Sour cream or Greek yogurt
• Shredded cheese or cheese crumbles
• Sliced avocado
• Tortilla chips or Fritos

If you like this simple one-pot black bean soup, you’ll love these other easy soup recipe…

Roasted Red Pepper & Tomato Soup

One Pot Lasagna Soup

Hearty One-Pot Lentil Chili

Roasted Tomato Soup with Basil Oil and Herb Croutons

Instructions for this simple soup recipe:

• In a large Dutch oven or stock pot heat oil over medium-high heat. Once warm, add in the diced onion and jalapeno. Sauté 2-3 minutes until slightly tender. Add in the tomatoes and minced garlic, sauté for another 1-2 minutes.
• Add in the cumin, red pepper flakes, paprika, oregano, salt, and bay leaf. Stir to combine. Add in the vegetable stock and rinsed black beans. Mix well to combine. Bring to a heavy simmer and cover. Simmer, stirring often for 40-45 minutes. At this point, give the soup a taste and adjust seasonings as needed. Test your beans, if they are soft and tender, the soup is done. If the beans are still a bit chewy, allow to simmer for 5-15 more minutes.
• Once the soup is done, remove from the heat. Using an immersion blender, blend the soup until it reaches desired consistency. You can transfer to a regular blender to blend if you do not have an immersion blender, careful not to fill the blender to full of the hot soup.
• Serve topped with desired toppings such as, sliced jalapeños, red onion, avocado, cilantro, queso fresco, and a squeeze of lime. This soup will keep in the fridge for 3-4 days!

Notes:

**You can sub half of the vegetable stock for water if desired, just adjust seasonings as needed.

**This recipe works with either dry or canned black beans, if using canned beans reduce the cooking time down to 10-15 minutes, as the beans don’t need to be cooked.

**You do not have to blend the soup at all if you prefer a chunkier texture, or you can blend the soup completely until smooth.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.