Creamy Black Bean Soup

I mentioned black bean soup in my last post, and had a few requests for the recipe! This is one of my absolute favorite soups. It’s simple, creamy, and has great flavor from the combo of cumin, cilantro, and lime.

Okay, enough talk, let’s dive in to the recipe!

Black bean soup with cilantro

2 tablespoons olive oil
1 medium onion
4 large celery stalks
4 large carrots
1 small zucchini
1 teaspoon minced garlic
1/2 tablespoon cumin
1/4 teaspoon red pepper flakes
salt and pepper to taste
2 15-oz cans black beans, drained and rinsed
4 cups chicken broth
1 lime (optional)
Freshly chopped cilantro (optional)

1. Heat olive oil in a large pot over medium heat. Chop onion, celery, carrots, and zucchini and add to pot. Sauté until soft, about 10-15 minutes, stirring occasionally.
2. Add garlic, cumin, red pepper, salt and pepper to vegetable mixture and stir. Sauté for another few minutes until all ingredients are combined.
3. Add black beans to pot and stir. Let the beans cook with the vegetables for about five minutes, stirring occasionally.
4. Add broth and bring to a boil. Reduce heat to a simmer and simmer for 30 minutes.
5. Using an immersion blender, blender, or food processor, blend the soup until it’s creamy and there are little to no lumps.
6. If using the lime and cilantro, cut lime into wedges and chop a handful of cilantro after removing stems. Serve each bowl of soup with a lime wedge and sprinkling of cilantro and enjoy!



  1. This sounds absolutely delightful! And it will help give me an excuse to finally get an immersion blender, because I’ve heard those are amazing, haha. Thanks for sharing, Allie! I will definitely be trying this as the weather cools down!

    1. Thank you, Courtney! You should totally get an immersion blender! They are so useful for pureeing! I use ours probably once or twice a week and it’s 1000x easier than lugging out a big blender or food processor to puree and blend things! I hope the weather cools down soon for you 🙂

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