Ultra Tasty Black Bean Soup

This is a very hearty soup that’s sure to win even the hearts of picky eaters at your home. Although everyone is sad summer is over, kitchen lovers can’t wait to make homemade soups and stews. So inexpensive to make and super high in fiber, this black bean soup is a great option in winter.

It will taste even better when topped with freshly chopped herbs such as scallions, cilantro, and chives.

We recommend you to cook the veggies separately before adding to the soup to bring out more flavor in this soup.

The black bean soup is a great low-fat meal option ideal for those who are on Weight Watchers. Black beans are great for adding fiber to the diet, protein, and did you know they can even help with hot flashes? Interesting, isn’t it?!?

Serving and Saving Black Bean Soup

If you have leftover soup, store it in an airtight container in the refrigerator for up to two days. It does not tend to freeze very well, as the beans get mushy.

I like to serve black bean soup with salads and sandwiches. For example, this Panera Bread Mediterranean Veggie Sandwich Copycat Recipe is a really good  sandwich that you can easily vary in terms of the veggies in it, and it pairs nicely with soup.

Below is a recipe card for the soup. 

Continue to Content

How to Make a Tasty Black Bean Soup

Yield: 8

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

A healthy and tasty black bean soup recipe

Print

Ingredients

• 1 cup black beans, soaked in water for 12 hours
• 1/2 tablespoon lime juice
• 3/4 cups orange juice
• 4 cloves garlic, chopped
• 2 carrots, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/8 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Sour cream or Yogurt, for serving

Instructions

1. Drain the soaked black beans and place them in a medium-sized stockpot; cover with cold water.
2. Cover and bring to boil for about 2 hours, or until tender.
3. Drain and set aside.
4. Heat oil in a shallow pot of large frying pan and the sauté carrots and onions for about 5 minutes, or until softened.
5. Reduce heat to low, add garlic and cumin; cook, stirring occasionally, for about 10 minutes.
6. Add orange juice to the pot or pan, uncover and cook over medium-low heat for another 15 minutes.
7. Pour the carrot mixture into the cooked beans.
8. Add about three cups of water to cover the beans; add cayenne and salt.
9. Simmer the soup and cook on low for about 30 minutes, adding more water if necessary.
10. Remove the soup from heat. Blend the soup with food processor or an immersion blender until smooth.
11. Keep it warm over low heat if necessary.
12. Stir in lime juice.
13. Serve immediately while still hot with sour cream or yogurt.

Nutrition Information:

Amount Per Serving: Calories: 140Total Fat: 0.5gCholesterol: 0mgSodium: 670mgCarbohydrates: 27gFiber: 8gSugar: 4gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Last Updated on July 27, 2023 by Carleen