Black bean soup

JanaBy Jana  ,     

February 9, 2015

Black bean soup 0 5 0

I am big fan of beans and lentil. This is another lovely option of thick and filling soup.

  • Prep: 5 mins
  • Cook: 30 mins
  • 5 mins

    30 mins

    35 mins

  • Yields: 4 Servings


1Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent.

2Add the black beans, veg/chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.

3Purée the soup using a hand blender until smooth. It is optional and you can leave the soup as it is with the chunks.

4Stir in the lime juice and season with salt and pepper to taste.

5As a topping you can use chopped tomato with onion and cilantro leafs or you can add sour cream.


2 tbsp olive oil

2 medium onions, roughly chopped

3 garlic cloves, crushed and peeled

2 carrots, peeled and roughly chopped

2 cans black beans, drained and rinsed

1l veg/chicken broth

3/4 tsp oregano

1 tsp ground coriander

1 tsp ground cumin

1 teaspoon cayenne pepper


1-2 tbsp lime juice

sour cream optional

chopped tomato optional

chopped onion optional

cilantro leaf


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