Black Bean Soup

Name: Black Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 tbsp ground cumin; 1 tsp smoked paprika; 3 cans (15 oz each) black beans, drained and rinsed; 4 cups vegetable broth; 2 tbsp lime juice; Salt and pepper, to taste; Chopped cilantro, for serving

6 servings10 min prep35 min cookEasy

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The Story Behind It

The Tale of Black Bean Soup

Story updated September 18, 2026

Black beans have been a dietary staple in Latin America and the Caribbean since pre-Columbian times, and black bean soup is especially associated with Cuban cuisine, where it's often served with rice. It became popular in the U.S. through Cuban and broader Latin American immigrant communities.

Ingredients

Scale:· 6 servings

2 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp ground cumin
1 tsp smoked paprika
3 cans (15 oz each) black beans, drained and rinsed
4 cups vegetable broth
2 tbsp lime juice
Salt and pepper, to taste
Chopped cilantro, for serving

Instructions

1Heat the olive oil in a large pot over medium heat and cook the onion and bell pepper for 5 to 6 minutes until softened.
2Stir in the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
3Add the black beans and vegetable broth, and bring to a boil.
4Reduce the heat and simmer for 15 to 20 minutes to let the flavors meld.
5Puree about half of the soup with an immersion blender, leaving the rest chunky, for a creamy but textured consistency.
6Stir in the lime juice, season with salt and pepper to taste, and serve topped with chopped cilantro.

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