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A close-up photo of a cup of black bean soup topped with diced fresh vegetables including jalapeno and red bell peppers, red onion, scallions, and cilantro on a rattan placemat.
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4.67 from 3 votes

Easy Black Bean Soup

A simple, speedy version of Cuban black bean soup flavored with onion, garlic, red bell pepper, jalapeño, cumin, coriander and lime juice.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soups
Cuisine: Caribbean
Servings: 6 servings
Author: Lynne Webb

Ingredients

  • 3 cans (15 ounces) unsalted black beans drained and rinsed
  • 2 tablespoons chopped fresh cilantro chopped
  • 2 scallions chopped
  • 1 cup diced red onion
  • 1 red bell pepper cored, seeded, and diced
  • 3 jalapeño peppers seeded and diced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 cups low-sodium chicken broth
  • Juice of 2 limes about 3 tablespoons
  • 6 tablespoons sour cream

Instructions

  • In a small bowl, combine the cilantro, scallions, 2 tablespoons each of the red onion and red bell pepper, and 1 tablespoon of the jalapeño peppers. Cover and refrigerate for later use as garnish.
  • Heat the olive oil in a soup pot over medium heat. Add the remaining red onion, red bell pepper, and jalapeño and sauté until the onion is softened, 2 minutes. Add the garlic and continue cooking for 2 minutes longer, stirring often.
  • Sprinkle the veggie mixture with the cumin, coriander, and oregano. Add a few grinds of black pepper and combine well. Continue cooking until the spices are fragrant, 1 to 2 minutes, then stir in the chicken broth and black beans. Cover and simmer for 30 minutes.
  • Using a slotted spoon, transfer 1 cup of the beans from the soup to a small bowl and set aside. Purée the remaining soup either with a hand-held immersion blender or a conventional blender (if using a conventional blender, it might be best to purée in two batches).
  • Return the reserved beans to the soup, stir in the lime juice, taste, and adjust the seasoning as needed. To serve, ladle soup into serving bowls and garnish with a dollop of sour cream and the reserved cilantro mixture.

Notes

Nutrition note: The sodium values in our nutrition information were calculated using no-salt added, canned black beans.

Nutrition

Calories: 299 | Total Fat: 8g | Cholesterol: 4mg | Sodium: 174mg | Carbohydrates: 44g | Fiber: 16g | Sugar: 3g | Protein: 17g