Smoky Black Bean Soup with Lime and Cilantro

This black bean soup is thick, smoky and deeply savory, made from pantry staples in about forty minutes. Onions, carrots, peppers and garlic are softened with cumin and smoked paprika, then simmered with canned black beans and broth. Part of the soup is blended for body, and the rest is left chunky, so every bowl has both creaminess and texture.

A squeeze of lime and a handful of fresh toppings at the end turn a humble soup into something you look forward to. It is also one of the best soups to pack for lunches, since it reheats well and actually thickens and improves after a day.

Smoky Black Bean Soup with Lime and Cilantro

This black bean soup is thick, smoky and deeply savory, made from pantry staples in about forty minutes. Onions, carrots, peppers and garlic are softened with cumin and smoked paprika, then simmered with canned black beans and broth. Part of the soup is blended for body, and the rest is left chunky, so every bowl has both creaminess and texture.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion diced
• 2 medium carrots diced
• 1 red bell pepper diced
• 4 cloves garlic minced
• 1 jalapeño seeded and minced, optional
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 3 cans (15 oz each) black beans rinsed and drained
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt plus more to taste
• 2 tbsp lime juice
• toppings cilantro, sliced avocado, plain yogurt or sour cream, tortilla strips, lime wedges

Method

 

1. Heat the oil in a large pot over medium heat. Add the onion, carrots and bell pepper with a pinch of salt and cook, stirring occasionally, until softened, about 8 minutes.
2. Add the garlic, jalapeño, cumin, smoked paprika and oregano and stir for 1 minute until fragrant.
3. Add the beans, broth, tomatoes and salt. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
4. Ladle about half the soup into a blender and blend until smooth (vent the lid and cover with a towel), or use an immersion blender directly in the pot for a few pulses. Return to the pot.
5. Simmer 5 more minutes to thicken. Stir in the lime juice and adjust the salt.
6. Serve hot with your choice of toppings.

Notes

• Blend more or less of the soup depending on how thick you like it.
• A teaspoon of chopped chipotle in adobo adds extra smoke and heat.

Canned or dried beans

Canned beans make this a weeknight soup. If you prefer to cook your own, soak 1 pound of dried black beans overnight, then simmer them in fresh water until creamy, 60–90 minutes, and use about 5 cups of cooked beans plus some of their cooking liquid in place of part of the broth. Home-cooked beans give a slightly richer, silkier soup.

Building smoky flavor without meat

Many traditional black bean soups get their smokiness from a ham hock or bacon. This version relies on smoked paprika, which is made from peppers dried over oak fires. Blooming it in the hot oil with the cumin for a minute releases its aroma. Chipotle peppers, which are smoked jalapeños, are another good option.

Topping bar

Set out bowls of toppings and let everyone build their own: crumbled queso fresco or feta, pickled red onion, diced avocado, chopped cilantro, a dollop of yogurt, roasted pumpkin seeds or crushed tortilla chips. A little of something creamy and something crunchy makes the soup feel complete.

Variations and swaps

• Use pinto beans for part or all of the black beans.
• Add a diced sweet potato with the carrots for a sweeter, heartier soup.
• Swap smoked paprika for regular paprika plus a chipotle pepper.
• Use chicken broth if you do not need it vegetarian.

Storage

Refrigerate in sealed containers for up to 5 days or freeze for up to 3 months. The soup thickens as it sits; thin it with broth or water when reheating.

Questions readers ask

Is this soup spicy?

It is mild as written. Add the jalapeño seeds or a chipotle for more heat.

Can I make it in a slow cooker?

Yes. Sauté the vegetables and spices first, then cook everything on low for 6 hours and blend part of it at the end.

How do I make it thicker?

Blend more of it, or simmer uncovered for an extra 10 minutes.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.