Quick Vegetarian Black Bean Soup

Black Bean Soup

Very occasionally I make it out of the office before the sun’s completely down. That is a true sign that spring is on its way. Pretty soon, dandelions will be awakening and spinach will be sprouting. Those will be the days. Praise spring.

I’m still cooking up soups though to hold me through this winter. Soups are my cool-weather savior. I grew up slurping a lot of black beans in particular, so in this variety I find an extra sense of comfort. Hopefully it will bring comfort for you too.

The recipe below is deemed “quick” because the soup draws upon already cooked beans. Dried beans yield great results, but this is a fantastic time-saver for a warming week-night meal. Building its flavor from cumin, oregano and fresh cilantro, this soup serves as the perfect compliment to a slightly sweet side of cornbread. Spring is officially only a few weeks away (March 20), so make sure this one slips in their before then. Though really, that’s just an incentive to get your kitchen working. Black bean soup is of course worthy of a spoon far beyond March.

Black Bean Soup

Quick Vegetarian Black Bean Soup

Yield: Serves 4-5


  • -2 Tbsp. extra virgin olive oil
  • -1 onion, diced
  • -3 stalks of celery, diced
  • -1 red bell pepper, finely diced
  • -2 large cloves garlic, minced
  • -1 1/2 tsp. dried oregano
  • -3/4 tsp. cumin
  • -1/4-1/2 tsp. cayenne
  • -1 quart of vegetable broth
  • -2 (15 oz. cans) black beans (do not drain)
  • -Salt, to taste
  • -1/4 cup cilantro
  • -1 avocado, diced and sprinkled with salt
  • -Yogurt/sour cream


  1. In large pot, heat olive oil over medium-high. Add onion, celery and bell pepper to pan. Cook until vegetables, are tender 6-8 minutes, adding garlic halfway through and stirring occasionally. Add oregano, cumin and cayenne, and stir for one minute. Add vegetable broth.
  2. Bring broth to a medium simmer. Let cook, uncovered, for 8 minutes. Add entire contents of both cans of beans, and season with salt, to taste. Return to a simmer, and cook uncovered for 10-12 minutes, or until broth reduces to desired consistency.
  3. Transfer half of the contents in pan to a blender/food processor. Puree until smooth. Return to pan.
  4. Stir in cilantro and then remove from heat. Serve topped with avocado and a dollop of yogurt/sour cream.

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  • Reply
    Simply Life (@SimplyLifeBlog)
    March 5, 2013 at 8:10 am

    oh this looks fabulous! I love black bean soup!

  • Reply
    The candid RD
    March 5, 2013 at 8:34 am

    Sounds wonderful Grace.
    I’m loving how the sun is now rising earlier and setting later. It’s amazing, and helps me wake up in the morning. Too bad we’re still getting 6 inches of snow tonight. Ugh.

    • Reply
      Grace Dickinson
      March 5, 2013 at 10:10 am

      6 inches! Whew. We have yet to get more than a couple of inches in Philly this winter. I’m still dying for spring though…

  • Reply
    Kim @ Cook with 2 Chicks
    March 8, 2013 at 2:42 pm

    I love a quick black bean soup. Add a little canned pumpkin, it’s a nice change.

    • Reply
      Grace Dickinson
      March 8, 2013 at 3:32 pm

      I bet that adds a nice creaminess. Good boost of nutrition too.

  • Reply
    March 8, 2013 at 5:36 pm

    What a recipe for this weekend! We thought that spring is almost here when we were hit with the snowstorm yesterday. Thanks for sharing!

    • Reply
      Grace Dickinson
      March 8, 2013 at 5:40 pm

      I know, strange weather! Despite its beauty, I’m hoping we don’t get hit with any more snow this year…

  • Reply
    24 Blogs Full of Recipes that Use Beans that Can Save You Money « Au Pair Care
    April 9, 2013 at 11:19 am

    […] Quick Vegetarian Black Bean Soup You can use dried beans in this recipe, but it’s considered “quick” because it calls for canned beans. […]

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