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Black bean vegetable soup in a white bowl.

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.

Course Main Course
Cuisine American
Keyword black bean vegetable soup
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Servings 8
Calories 247 kcal
Author Carissa

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

  1. 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.

  2. 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.

  3. In a separate pot, heat the olive oil over medium heat. Add the onion and jalapeño and sauté for about 5 minutes.

  4. 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.

  5. 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.

  6. Now pour in the blended beans, the remaining whole beans, and the leftover broth. Add the chicken bouillon and stir.

  7. Bring to a boil, cover, and simmer on medium-low for 15–20 minutes, or until the carrots are tender.

  8. Once done, stir in the red wine vinegar and chopped parsley. Taste and adjust seasoning if needed. Enjoy!