Hearty Black Bean Soup

This smoky, satisfying black bean soup is built for a cool evening: tender beans, sweet peppers, warm spices, tomatoes, and a bright squeeze of lime. Serve it chunky as written, or blend part of the pot for a thicker, creamier texture. Pair it with your favorite Clark Ferrea reds, including Zinfandel (its ripe blueberry fruit, pepper, oak, and warm finish complement the soup’s cumin, smoked paprika, tomatoes, and optional chile heat), Montepulciano (works especially well with earthy black beans, tomatoes, and cumin) and Charbono (if you make the soup especially hearty, with smoked sausage, shredded chicken, bacon, or lots of roasted chiles).

Recipe Information

  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 Minutes
  • Serving Size: 1 bowl
  • Total Servings: 6

Ingredients

Soup

  • 2 tbsp olive oil
  • 1 large yellow onion (finely diced)
  • 1 red bell pepper (finely diced)
  • 1 poblano pepper (finely diced, optional)
  • 3 garlic cloves (minced)
  • 2 tsp ground cumin
  • 1½ tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp chili powder (plus more to taste)
  • ¼ tsp ground coriander
  • 2 tbsp tomato paste
  • 2 cans (15 ounces each) black beans (drained and rinsed)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 tsp kosher salt (plus more to taste)
  • ½ tsp freshly ground black pepper
  • 1 tbsp lime juice (plus wedges for serving)
  • 1 tsp maple syrup or brown sugar (optional, to round out the acidity)
  • ½ cup chopped cilantro (divided)

Toppings

  • Diced avocado
  • Crumbled cotija, queso fresco, or shredded Monterey Jack
  • Sour cream or Mexican crema
  • Thinly sliced scallions
  • Tortilla chips or warm cornbread
  • Pickled jalapeños
  • Extra lime wedges

Directions

Method

  1. Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion, bell pepper, and poblano (if using). Cook, stirring occasionally, until softened and lightly golden, about 8 to 10 minutes.

  2. Add the garlic, cumin, smoked paprika, oregano, chili powder, and coriander. Cook for 30 seconds, just until fragrant.

  3. Stir in the tomato paste and cook for 1 minute, allowing it to darken slightly and coat the vegetables.

  4. Add the black beans, tomatoes and their juices, broth, bay leaf, salt, pepper, and maple syrup or brown sugar, if using. Bring to a boil, then reduce to a gentle simmer.

  5. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the flavors develop and the soup thickens.

  6. For a heartier but creamier texture, use an immersion blender to purée about one-third of the soup directly in the pot, leaving plenty of whole beans and vegetables. Alternatively, remove 2 cups, blend, and return them to the pot.

  7. Remove the bay leaf. Stir in the lime juice and half the cilantro. Taste and adjust salt, pepper, chile, or lime as needed.

  8. Ladle into bowls and finish with avocado, cheese, crema, scallions, cilantro, and crushed tortilla chips. Serve with warm cornbread or flour tortillas.

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