Sunday Black Bean Soup

Warm up your weekend with this hearty and comforting Sunday Black Bean Soup—a wholesome, flavor-packed dish perfect for cozy family dinners or meal prepping for the week ahead. Made with tender dried black beans, aromatic vegetables, and a blend of smoky cumin, paprika, and oregano, this soup simmers to perfection in a rich vegetable broth. A splash of red wine vinegar adds a bright, tangy finish, while optional garnishes like fresh cilantro, creamy Greek yogurt, and zesty lime wedges elevate every bowl. Whether pureed for a creamy texture or left chunky for a rustic feel, this nourishing black bean soup is an easy-to-make vegan recipe that’s as satisfying as it is versatile. Perfectly paired with crusty bread or rice, it’s a must-try comfort food for any Sunday!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound dried black beans
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 large carrot, diced
• 2 stalks celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons red wine vinegar
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sour cream or Greek yogurt (optional, for garnish)
• 1 lime lime wedges (optional, for serving)

Directions

Step 1

Rinse the dried black beans thoroughly and soak them in water overnight or for at least 6 to 8 hours. Drain and rinse before cooking.

Step 2

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

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic, carrot, and celery. Cook for another 4-5 minutes until the vegetables begin to soften.

Step 5

Add ground cumin, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices, cooking for 1 minute until fragrant.

Step 6

Pour in the vegetable broth, then add the soaked black beans and the bay leaf. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 90–120 minutes, stirring occasionally, until the beans are tender.

Step 8

Remove the bay leaf and discard it. If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some beans intact for texture.

Step 9

Season with salt and black pepper, and stir in the red wine vinegar for brightness.

Step 10

Ladle the soup into bowls and garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, and lime wedges, if desired.

Step 11

Serve warm and enjoy your hearty Sunday Black Bean Soup with a slice of crusty bread or over rice.

Nutrition Facts

Serving size	(845.0g)

Amount per serving	% Daily Value*
Calories	427.3

Total Fat 22.4g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat g
Cholesterol 60mg	0%
Sodium 2793.4mg	0%
Total Carbohydrate 42.9g	0%
Dietary Fiber 13.8g	0%
Total Sugars 20.8g
Protein 11.0g	0%

Vitamin D 0IU	0%
Calcium 405.6mg	0%
Iron 4.9mg	0%
Potassium 1866.3mg	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: 48.3%

Protein: 10.5%

Carbs: 41.1%