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The Best Black Bean Soup

  • Author: Vicky & Ruth
  • Yield: 6 cups 1x


Our black bean soup is hearty, warm, comforting and bursting with flavor. All you need are a few simple pantry ingredients, some veggies, and done! Bonus: it tastes even better the second day ( if you have leftovers, that is... )


  • 2 tbsp olive oil or vegetable oil
  • 4 celery stalks, diced small
  • 1 small red bell pepper, diced small
  • 2 medium carrots, diced small
  • 1 medium red or yellow onion, diced
  • 3 cloves of garlic, minced or grated
  • 2 tbsp tomato paste
  • 1 tbsp chili powder blend
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 tsp salt or to taste
  • 1/2 tsp red pepper flakes or to taste
  • 2 cans black beans with their liquid
  • 3 cups water or vegetable broth
  • 1/4 cup brown rice (you can also use quinoa, barley or farro)


  1. Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes
  2. Add the chili powder, smoked paprika, cumin, salt and red pepperflakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
  3. Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth and the brown rice. Bring to a boil and simmer for 20 -30 minutes, or until rice is cooked and all the veggies are tender (the longer you cook the soup, the better it will taste)
  4. Add a little more water, if you want the soup to be less thick, but don't add too much or it will water down the flavor
  • Category: soup
  • Method: stovetop
  • Cuisine: American


  • Serving Size: 1 1/2 cups
  • Calories: 351
  • Sugar: 6.7
  • Sodium: 1,477.7
  • Fat: 8.3
  • Saturated Fat: 1.3
  • Unsaturated Fat: 6.5
  • Trans Fat: 0
  • Carbohydrates: 56.1
  • Fiber: 18.6
  • Protein: 15.5
  • Cholesterol: 0

Keywords: black bean soup, soup, vegan, gluten free