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Zesty Black Bean Soup - easy, healthy, vegan

Zesty Black Bean Soup

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 6 Servings 1x


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 bell pepper, diced (any color)
  • 1 jalapeno, finely diced (remove seeds and membranes for less heat)
  • 34 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ΒΌ teaspoon ground allspice
  • 1(15-ounce) can fire-roasted diced tomatoes
  • 2 (15-ounce) cans black beans, NOT rinsed or drained (about 3 cups cooked beans)
  • 2 cups chicken broth (use vegetable broth for vegan)
  • 1 large bay leaf
  • 1 teaspoon honey (omit for vegan)
  • Juice of 1 lime
  • Salt and pepper
  • Fresh cilantro, coarsely chopped (optional)


  1. In a heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and jalapeno, and saute for 8-9 minutes, or until vegetables are soft and lightly golden.
  2. Stir in the garlic, cumin, smoked paprika, oregano, and allspice, and cook for 1 additional minute.
  3. Add tomatoes, black beans, broth, bay leaf and honey to pot. Bring to a gentle boil, then reduce to a simmer. Place lid on pot, with lid slightly ajar to allow steam to escape. Simmer for 20 minutes.
  4. Remove bay leaf, allow to cool for 5 minutes, and then puree about half of the soup using a stick blender or countertop blender. (Do this carefully if soup is still hot!)
  5. If using a countertop blender, return pureed soup to pot, stirring to combine. .
  6. Add juice squeezed from 1 lime. Season generously with kosher salt and freshly ground black pepper.
  7. Garnish with fresh cilantro, if desired.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours