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Best Black Bean Soup for Meal Prep Success

A rich, earthy, protein-packed black bean soup that delivers exceptional flavor, impressive nutrition, and incredible versatility—all in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Latin American
Calories: 186
Ingredients Method Notes

Ingredients
  

  • 2 cups black beans soaked overnight or rinsed canned beans
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 bell pepper diced
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish optional

Method
 

  1. Soak beans overnight or rinse canned beans thoroughly. Drain well.
  2. Heat olive oil in a large pot. Add onion, garlic, carrot, celery, and bell pepper. Sauté 5–7 minutes until softened.
  3. Add beans, tomatoes, broth, cumin, chili powder, salt, and pepper. Stir to combine.
  4. Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes.
  5. Blend one-third of the soup with an immersion blender for creaminess (optional).
  6. Ladle into bowls and garnish with cilantro or favorite toppings.

Notes

Blend only part of the soup—never the entire batch—to maintain the ideal hearty, rustic texture.