Creamy Black Bean Soup

This hearty creamy soup is made by simmering black beans with vegetables and spices before it is puréed and served garnished with avocado, salsa and lime. The hearty spiced soup is served with plenty of garnish and puts a fresh California-cuisine twist on a familiar recipe. For a white bean version check out this recipe here.

Creamy Black Bean Soup

A Little More About This Recipe

In this business and around the US, food waste is a big problem. As a food blogger I am always buying different ingredients for various recipes that I am writing about and testing. People always ask me what I do with all of the food that I make and post. Most of the things that I make I set aside and reheat for dinner (I am all about natural light for photos during the day) and the rest I package up for Aaron, my fiancé, and myself for lunch the next day or I share my food with my neighbors.

The canned beans are cheap (and don’t go bad) and the recipe uses produce that can be purchased individually, like onions, carrots, avocados and Serrano peppers. Cumin and oregano are spices that I always keep stocked in my kitchen, and luckily they last a long time and can be reused! Not only is it low on waste but it is a great cheaper, easy meal with protein from the beans!

Key Ingredients in This Recipe

• Avocado – The creamy avocado contrasts with the tomato salsa on the top of the soup while both give flavor to this velvety black bean recipe. I opt for locally grown California Hass avocados. I buy avocados when they are still on the firm side so that I am not as rushed to use them.
• Black beans – I use canned black beans rather than dried for this recipe because they can be kept for long periods of time and used to quickly create this soup recipe.
• Carrot – The sautéed carrots and onions give this recipe more depth of flavor and some hidden vegetables!
• Onion – I use yellow onion in this recipe though shallots can also be used.

How to Make Black Bean Soup

Step 1: Sauté the vegetables.

Heat a large heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and heat through. Add the onion and carrot and sauté, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Add the serrano and garlic and sauté for an additional 30 seconds.

Step 2: Simmer soup.

Add the cumin and oregano followed by the black beans, vegetable broth and cilantro. Bring to a boil then lower heat to medium-low and simmer, until the soup has thickened, about 30 minutes.

Step 3: Blend the soup

Season to taste with salt. Let the soup cool then add to a blender and pulse until the mixture is pureed and smooth. Return the mixture to the pot.

Step 4: Make the salsa

In a small bowl stir together the tomatoes, Serrano peppers and olive oil. Season with salt and set aside.

Step 5: Assemble and serve.

Ladle soup into warmed soup bowls and top with sour cream, avocado and tomato salsa.

Tips and Tricks for This Recipe

• To blend this soup I just add the cooled ingredients to a blender and puree. It can also be blended using an immersion blender. This is a great alternative because there is less cleanup.
• I use vegetable stock to keep this recipe vegetarian though chicken broth can easily be used in its place.
• This soup is naturally gluten-free. To make it dairy free you can simply omit the sour cream for serving.
• Try serving the creamy black bean soup with some crushed tortilla chips on top for an added crunchy element.

Other Recipes to Try

If you enjoy this creamy black bean soup recipe, I recommend checking out some of these:

• Chicken Tortilla Soup
• Spiced Cauliflower “Steaks” with Avocado-Tomatillo Salsa
• Fried Cauliflower and Avocado Tacos

Creamy Black Bean Soup

Print Pin

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the soup:

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, chopped
• 1 small Serrano pepper, seeded, deveined and diced
• 2 teaspoons ground cumin
• ½ teaspoon dried oregano
• 3 (15-ounce) cans black beans, rinsed and drained
• 4 cups vegetable broth
• ¼ packed cup cilantro leaves
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 1 tablespoon freshly squeezed lime juice

For serving:

• 1 cup halved cherry tomatoes
• 1 medium Serrano pepper, thinly sliced
• 1 tablespoon extra-virgin olive oil
• Kosher salt, as needed
• ¼ cup sour cream, optional
• 2 medium California Avocados, peeled, pitted and diced

Instructions:

For the soup:

• Heat a large heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and heat through. Add the onion and carrot and sauté, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Add the garlic and sauté for an additional 30 seconds.
• Add the cumin, oregano, and Serrano followed by the black beans, vegetable broth and cilantro. Bring to a boil then lower heat to medium-low and simmer, until the soup has thickened, about 30 minutes.
• Season to taste with salt. Let the soup cool then add to a blender and pulse until the mixture is pureed and smooth. Return the mixture to the pot.

For serving:

• In a small bowl stir together the tomatoes, Serrano peppers and olive oil. Season with salt and set aside.
• Ladle soup into warmed soup bowls and top with sour cream, avocado and tomato salsa.

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