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This vegetarian black bean soup balances the earthiness of all those protein-rich black beans with fresh orange juice and orange zest. A nice dose of cumin, oregano, and garlic amp up the flavor nicely. My son Charlie loves nothing more than a dinner of black beans and rice, and this soup is another very well-received iteration of one of his favorite foods.
This black bean soup is a flavorful reminder of how great food doesn’t have to cost a lot of money. Beans are kind of a perfect food. A great vegetarian protein, easily accessible, flexible, really cheap, and with a long shelf life.
I love to top this soup with salsa, be it a classic Pico de Gallo or a salsa with a little more flair, like Tropical Fruit Salsa, along with sour cream, avocado, scallions, and a squeeze of lime. This soup also serves as a main dish alongside Grilled Mexican Street Corn or a fresh Avocado, Tomato, and Cucumber Salad.
Table of Contents
Vegetarian Black Bean Soup: This robust and immensely satisfying soup balances the earthiness of protein-rich black beans with fresh orange juice and orange zest.
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Ingredients
- Black beans – Canned black beans are perfect here. Give them a quick rinse in a strainer, and you’re good to go.
- Olive oil
- Onion – Sautéing onion in oil allows it to soften, lending a sweet vibrancy to the soup.
- Minced garlic – I like to use fresh garlic here, minced with a knife or grated over a microplane.
- Ground cumin – Cumin adds a deep, smoky flavor to this soup.
- Dried oregano – This herb is earthy and fragrant, helping to create a depth of flavor.
- Fresh orange juice – I really recommend using fresh here. The natural sweetness and acidity are unparalleled! Plus…
- Orange zest – …it’s a twofer! With that one orange, you can get your fresh zest along with juice. I recommend grating the zest using a microplane.
- Vegetable broth – Storebought broth is just fine (I like less-sodium), as it lends more flavor than water. Using veggie rather than chicken stock keeps this soup vegetarian.
- Bay leaves – Don’t forget to take these out at the end…but don’t forget to put them in either! Bay leaves add a subtle, earthy note that helps to perk up the flavor of this rich soup.
To Serve (Pick and Choose)
- Sour cream – I love using this for a light tang. Plain Greek yogurt works here, too!
- Lime wedges – The light, sweet acidity of lime juice balances out this rich soup.
- Fresh cilantro leaves – For a green herbaceousness.
- Scallions – I love scallions as a topping for everything with a slightly Mexican or Tex-Mex bent (and more!).
- Crushed tortilla chips – Who doesn’t love a little crunch in their soup?
- Diced avocados – Another delicious, creamy option for topping off your soup.
How to Make Vegetarian Black Bean Soup
- Saute the aromatics: Cook the onions for 5 minutes, until golden and tender. Add the garlic, cumin, and oregano and stir for 1 minute until you can smell the garlic.
- Make the soup: Stir in the black beans, orange juice, orange zest, and chicken broth. Bring to a simmer and cook for about 15 minutes.
- Blend half of the beans: Remove half of the bean mixture and puree in a food processor or blender. Return the pureed beans to the pot. Taste and adjust seasonings as needed. If the soup seems too thick, you can add a bit more broth.
- Serve with toppings.
Variations and Substitutions
- The recipe calls for canned beans, but if you prefer to cook your own dried beans, that’s another — even cheaper! — option. Think of ½ cup of dried black beans equaling 1 can of drained beans. So, 2 cups of dried black beans, cooked, would equal 4 (15-ounce) cans of beans.
- If you don’t want a vegetarian soup, you could add some diced ham or bacon with the onions when you are sautéing them. You could also bolster the soup with shredded cooked chicken (all hail the rotisserie chicken!) or perhaps cooked crumbled or sliced sausage, again if a vegetarian or vegan black bean soup isn’t what you’re after.
- I have also made this soup with the addition of tomatoes, with a 28-ounce can of crushed or diced tomatoes, and once with about two cups of roasted cherry tomatoes (leftover from a burrata and roasted tomatoes festival). The tomatoes aren’t necessary, but they add another layer of flavor and some nice acidity.
- Omit the sour cream as a topping (or use vegan soup cream) to make this soup entirely vegan.
FAQ
Black beans are native to South, Central, and North America. They’ve been cultivated in the Americas for over 7000 years!
Black beans, shockingly, are so dark blue that they look to be black. Black beans are laden with anthocyanins, a group of flavonoids that give blueberries, purple cabbage, and red onions their dark color (and their nutritious value)!
Storage and Leftovers
You can keep the black bean soup in the fridge for up to 5 days. This soup freezes well for up to 6 months. Make sure to leave enough headroom in the container for the soup to expand slightly, and not pop open the container.
What to Serve With Vegetarian Black Bean Soup
Vegetarian Collard Greens
Easy Homemade Guacamole
Salsa Verde Garlic Bread
More Vegetarian Soup Recipes
- Moroccan Carrot and Cauliflower Soup
- Vegetarian Split Pea Soup
- Creamy Roasted Beet Soup
- Mushroom Barley Soup
- Vegan Butternut Squash and Apple Soup
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Vegetarian Black Bean Soup
Equipment
Ingredients
- ¼ cup olive oil
- 2 onions (chopped)
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 4 (15-ounce) black beans (rinsed and drained)
- ½ cup fresh orange juice
- 1 teaspoon grated orange zest
- 2 cups less-sodium vegetable broth or more as desired)
- 2 bay leaves
- Kosher salt and freshly ground pepper (to taste)
To Serve (Pick and Choose):
- Sour cream
- Lime wedges
- Fresh cilantro leaves
- Sliced scallions (white and green parts)
- Crushed tortilla chips
- Diced avocados
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and saute for 5 minutes, until golden and tender. Add the garlic, cumin, and oregano and stir for 1 minute until you can smell the garlic. Stir in the black beans, orange juice, orange zest, and chicken broth. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, for about 15 minutes until the flavor melds a bit.
- Remove half of the bean mixture and puree in a food processor or blender. Return the pureed beans to the pot. Taste and adjust seasonings as needed. If the soup seems too thick, you can add a bit more broth.
- Serve hot in bowl with the desired toppings.
Notes
- The recipe calls for canned beans, but if you prefer to cook your own dried beans, that’s another — even cheaper! — option. Think of ½ cup of dried black beans equaling 1 can of drained beans. So, 2 cups of dried black beans, cooked, would equal 4 (15-ounce) cans of beans.
- If you don’t want a vegetarian soup, you could add some diced ham or bacon with the onions when you are sautéing them. You could also bolster the soup with shredded cooked chicken (all hail the rotisserie chicken!) or perhaps cooked crumbled or sliced sausage, again if a vegetarian or vegan black bean soup isn’t what you’re after.
- I have also made this soup with the addition of tomatoes, with a 28-ounce can of crushed or diced tomatoes, and once with about two cups of roasted cherry tomatoes (leftover from a burrata and roasted tomatoes festival). The tomatoes aren’t necessary, but they add another layer of flavor and some nice acidity.
- Omit the sour cream as a topping (or use vegan soup cream) to make this soup entirely vegan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
