This black bean vegetable soup is everything I want in a meatless dinner. It is cozy, hearty, packed with flavor, and surprisingly satisfying. I used dry black beans and simmered them low and slow. Then I blended half the beans to make the broth extra creamy while still keeping some whole for texture. It is the best of both worlds.
If you’re short on time, you can absolutely use canned beans instead. It still turns out incredibly delicious, and you’ll have dinner on the table way faster.
What I love about this soup is how much flavor you get from simple ingredients. It’s loaded with fresh veggies like carrots, bell peppers, onion, and jalapeño, plus lots of garlic and a good blend of spices. The smoked paprika and cumin give it a warm, earthy flavor, and the red wine vinegar at the end brightens everything up in the best way.
This soup is also super flexible. You can leave it chunky or blend more if you want it smoother. And while I like to keep it meatless, you could easily add a little cooked chorizo or bacon if you wanted to change it up.
It’s a great way to use up pantry staples and feel good about what you’re eating. It’s also budget-friendly and makes a big batch that reheats beautifully. A handful of fresh parsley stirred in at the end adds a nice pop of color and freshness.
Serve it with warm tortillas or crusty bread, and you’ve got a bowl of pure comfort.
Black Bean Vegetable Soup
This hearty black bean and veggie soup is cozy, flavorful, and perfect for a meatless meal. Use dry or canned beans and enjoy a comforting bowl packed with fresh vegetables and spices.
Ingredients
- 2 cups dry black beans
- 8 cups water
- 3 carrots peeled and chopped
- 1 yellow bell pepper chopped
- 1 orange bell pepper chopped
- 1 jalapeno chopped
- 1 onion diced
- 6 cloves garlic minced
- 1 bunch parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 tbs olive oil
- 2 tbs red wine vinegar
- 6 tsp chicken bouillon
Instructions
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Add the black beans to a large pot with 6 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 2 hours.
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Once the beans are tender, transfer half of them (without broth) to a blender. Add 2 cups of fresh water and blend until smooth. Set aside.
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In a separate pot, heat the olive oil over medium heat. Add the onion and jalapeño and sauté for about 5 minutes.
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Add the chopped bell peppers and continue to sauté for another 5 minutes. Stir in the garlic and cook for 2 more minutes, then add the carrots and cook for a few more minutes.
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Season with salt, pepper, garlic powder, onion powder, smoked paprika, cumin, and oregano. Stir well and let cook for a couple of minutes to bloom the flavor.
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Now pour in the blended beans, the remaining whole beans, and the leftover broth. Add the chicken bouillon and stir.
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Bring to a boil, cover, and simmer on medium-low for 15–20 minutes, or until the carrots are tender.
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Once done, stir in the red wine vinegar and chopped parsley. Taste and adjust seasoning if needed. Enjoy!