Black Bean Soup

Soup bursting with flavour and great with fresh bread to dunk
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Soup
Cuisine: Mexican
Keyword: Dairy Free, Gluten Free, Soup, Vegetarian
Servings: 6 Servings
Calories: 393kcal


  • 1 tbsp Olive Oil
  • 1 Large Onion (Chopped)
  • 4 Carrots (Chopped)
  • 4 Cloves of Garlic (Finely Chopped)
  • 2 Cans (400 grams) Black Beans (Drained)
  • 1 tbsp Ground Cumin
  • 1 tbsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Dried Basil
  • 2 tsp Dried Oregano
  • 1 Bay Leaf
  • Pinch Cinnamon
  • 1.8 Litres Vegetable Stock
  • 2 Avocados (Cubed)
  • Coriander (Chopped)
  • Lime Wedges (To Serve)


  • In a large pot, heat oil over medium heat.
  • Add the chopped onion, carrots and garlic. Season with salt and cook, often stirring, until onion is translucent and starting to brown, about 10 minutes.
  • Add all the other ingredients to the pot, stir well and bring to a boil. Reduce the medium and simmer for about 20 minutes.
  • Remove the bay leaf. Then using a hand blender, blitz the soup to your desired texture, either fully creamy or leave some pieces of the beans in the soup for texture.
  • Taste the soup and season with salt and pepper, if desired. Spoon soup into bowls, top with avocado, coriander and serve with lime wedges.


Calories: 393kcal | Carbohydrates: 42g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 541mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7110IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg