Smoky black bean soup is a classic comforting dish that’s high in protein and fiber-rich thanks to all the delicious, veggies. I am a fiend for smoky flavors so this version showcases some of those complex smoky vibes and lots of fresh vegetables to amp up the nutritional components. It’s hearty, and filling, and works great for freezing and meal prep! Plus, it’s dairy-free, gluten-free, and can be made without oil.

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Step-by-Step Instructions

1. Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
2. Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
3. Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
4. Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
5. Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
6. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

Pairing Suggestions

This soup is incredible on its own, but also pairs really well with:

• Crusty Bread: Try this recipe, or switch it up with cornbread for a hint of sweetness and density
• Tortilla Chips: Crunchy tortilla chips add texture and are perfect for dipping.
• Rice: A side of steamed white or brown rice can make the meal. Pour the soup over the type in a Cajun-vibe.
• Salad: A fresh green salad with a citrus vinaigrette can lighten up the meal and add a refreshing element.
• Avocado Toast: Creamy avocado on crusty bread is a delicious and nutritious side that pairs well with the flavors of the soup.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

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Smoky Black Bean Soup

A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Keyword black beans, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Instructions

• Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
• Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
• Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
• Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
• Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

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