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Healthy & Hearty Black Bean Soup

This soup is a comforting and filling meal that's perfect for chilly nights at home, and even better leftovers for lunch. The black beans, vegetables, and spices create a flavorful and satisfying dish.

Tasty Team
98% would make again


for 6 servings

  • 2 tablespoons olive oil
  • 2 cups diced yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 red bell pepper, seeded and diced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 2 tablespoons ground cumin
  • 60 oz black beans (1.75 kg), drained and rinsed
  • 4 cups vegetable stock (960 mL)
  • 1 dried bay leaf

For Serving

  • diced avocado
  • crumbled queso fresco
  • chopped fresh cilantro

Nutrition Info

  • Calories 361
  • Fat 6g
  • Carbs 60g
  • Fiber 29g
  • Sugar 6g
  • Protein 20g

Estimated values based on one serving size.


  1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until the oil begins to shimmer. Add the onion, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add salt, pepper, garlic, and jalapeño and continue to cook for an additional 10 minutes, until the vegetables are tender and the onion is translucent.
  3. Add the cumin, black beans, vegetable stock, and bay leaf. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, until the beans are very tender.
  4. Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and carefully purée until smooth, leaving the top vent of the blender open and covering with a kitchen towel to prevent the soup from splattering.
  5. Pour the blended soup back into the pot and stir to incorporate. Keep warm over low heat until ready to serve.
  6. Ladle the soup into bowls and garnish with avocado, queso fresco, and cilantro.
  7. Enjoy!
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