Smoky Black Bean Soup with Lime, Cumin, and Cilantro

Rated 5.0 stars by 1 users

Cuisine

Latin American-Inspired

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

290

Black beans are an all-star pantry staple — high in fibre, packed with protein, and endlessly versatile. In this smoky black bean soup, they shine in a comforting, one-pot dish that’s layered with flavour and deeply satisfying. Cumin and smoked paprika lend an earthy heat, while lime juice and fresh cilantro brighten everything up. The texture strikes a balance — part silky purée, part chunky for a soup that feels both nourishing and hearty.

Whether you're cooking for a weeknight dinner, prepping lunch for the week, or just in the mood for something warm and bold, this soup delivers. It's naturally vegan and gluten-free, and completely customisable with toppings like avocado, sour cream, or crispy tortilla chips. Best of all, it comes together with minimal effort and ingredients you probably already have on hand. This is black beans done beautifully — no fuss, all flavor.

Image of Smoky Black Bean Soup with Lime, Cumin, and Cilantro

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chilli flakes (optional)
3 cans (15 oz each) black beans, drained and rinsed
4 cups vegetable broth
1 bay leaf
Juice of 1 lime
Salt and pepper to taste
1/4 cup chopped fresh cilantro

Optional toppings:

Sour cream or Greek yogurt
Diced avocado
Crumbled tortilla chips
Lime wedges

Directions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Add garlic, cumin, smoked paprika, and chili flakes. Stir and cook 1 minute.
Stir in black beans, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat and simmer for 25–30 minutes to allow flavours to develop.
Remove bay leaf. Use an immersion blender to purée half the soup for a thicker texture (or blend 2 cups in a blender and return to pot).
Stir in lime juice and season with salt and pepper.
Garnish with cilantro and your choice of toppings. Serve warm.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 8 grams; 10%
Saturated Fat: 1 grams; 5%
Cholesterol: 0 milligrams; 0%
Sodium: 430 milligrams; 19%
Carbs: 40 grams; 15%
Protein: 14 grams
Sugar: 3 grams
Fiber: 12 grams; 43%

Tips for Making the Best Black Bean Soup

Use canned or cooked-from-dry beans — both work well.
Add a splash of vinegar or lime at the end to brighten the flavour.
For extra richness, stir in a tablespoon of olive oil just before serving.
Blend only part of the soup to keep a nice texture balance.
Add chilli flakes or chipotle powder for more heat.
Garnish with avocado or Greek yogurt for creaminess.
Let it rest 10 minutes before serving for deeper flavour.
Store in fridge up to 4 days — it gets even better.
Freeze in portions for an easy grab-and-reheat meal.
Serve with cornbread, rice, or a crusty roll to make it a full meal.

Serve It With Suggestions

Crusty sourdough or corn muffins
Steamed rice or quinoa
Tortilla chips or strips
Avocado slices or guacamole
Pickled red onions or jalapeños
Roasted sweet potatoes
A green side salad
Grated cheddar or vegan cheese
Toasted pepitas (pumpkin seeds)
Fresh lime wedges and hot sauce

FAQ's

Q: Can I use dried black beans?
A: Yes — soak and cook them first before using in the recipe.

Q: Is this soup vegan?
A: Yes — it's fully plant-based and gluten-free.

Q: How do I make it spicier?
A: Add more chilli flakes or a diced chipotle pepper in adobo sauce.

Q: Can I freeze the soup?
A: Absolutely — cool completely, portion, and freeze for up to 3 months.

Q: Do I have to blend the soup?
A: No, but blending part of it gives a creamier texture while keeping chunks.

Q: Can I use chicken or beef broth?
A: Sure, but it won’t be vegetarian or vegan. Use vegetable broth for a meat-free option.

Q: What if I don’t have lime?
A: Lemon juice or a splash of apple cider vinegar will also brighten the flavor.

Q: Can I add other vegetables?
A: Definitely — corn, tomatoes, zucchini, or spinach are great additions.

Q: Is this good for meal prep?
A: Yes — it stores and reheats very well.

Q: What toppings work best?
A: Avocado, cilantro, tortilla chips, sour cream, or pickled onions are all great choices.

Chef's Recommendation

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Smoky Black Bean Soup with Lime, Cumin, and Cilantro