My Mamma's Black Bean Soup

Comforting, hearty, and packed with wholesome ingredients, My Mamma's Black Bean Soup is the ultimate homemade comfort food with a vibrant twist. This flavorful recipe features tender black beans simmered with aromatic vegetables like onions, garlic, carrots, and red bell peppers, all infused with smoky paprika, earthy cumin, and a touch of dried oregano. A squeeze of fresh lime juice and a sprinkle of cilantro bring bright, zesty notes that perfectly balance the warm, creamy texture created by partially blending the soup. Ready in just over an hour with simple steps, this recipe is perfect for meal prepping or feeding a crowd. Serve it steaming hot, topped with creamy avocado slices, sour cream, or extra cilantro for an irresistible meal that's naturally vegan (without garnishes!) and gluten-free. Make this your go-to recipe for cozy weeknight dinners or special family gatherings.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 pound (dried) black beans
• 2 tablespoons olive oil
• 1 large (diced) yellow onion
• 4 minced garlic cloves
• 2 medium (diced) carrots
• 2 medium (diced) celery stalks
• 1 diced red bell pepper
• 6 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons lime juice
• 0.25 cup (chopped) fresh cilantro
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 1 sliced (optional, for garnish) avocado
• 0.5 cup (optional, for garnish) sour cream

Directions

Step 1

1. Rinse the dried black beans under cold water. Place them in a large bowl, cover with water, and soak overnight (or at least 8 hours). Drain and rinse before cooking.

Step 2

2. In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 3

3. Add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables soften and the onion becomes translucent.

Step 4

4. Stir in the ground cumin, smoked paprika, and oregano, and cook for an additional 1-2 minutes until fragrant.

Step 5

5. Add the soaked black beans, vegetable broth, and bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 75-90 minutes, or until the beans are tender.

Step 6

6. Remove the bay leaf. Using an immersion blender, partially blend the soup to thicken it while leaving some beans and vegetables whole. Alternatively, carefully transfer about 2 cups of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

7. Stir in lime juice, fresh cilantro, salt, and black pepper. Taste and adjust the seasoning as needed.

Step 8

8. Serve hot in bowls, garnished with sliced avocado, a dollop of sour cream, and additional cilantro if desired.

Nutrition Facts

Serving size	(2983.3g)

Amount per serving	% Daily Value*
Calories	1715.3

Total Fat 72.2g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 7.4g
Cholesterol 57.5mg	0%
Sodium 7684.4mg	0%
Total Carbohydrate 224.3g	0%
Dietary Fiber 61.5g	0%
Total Sugars 59.0g
Protein 63.4g	0%

Vitamin D 0IU	0%
Calcium 930.1mg	0%
Iron 20.1mg	0%
Potassium 5027.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 14.1%

Carbs: 49.8%