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Black Bean Soup

Simple and light soup for fall and winter days
Prep Time5 mins
Cook Time1 hr
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: Mexican
Keyword: Gluten-Free, Vegan
Servings: 4 people
Author: Shelly
Cost: $5


  • 2 cups of black beans, soaked over night
  • 2 bay leaves
  • 1 medium red or yellow onion
  • 4 cloves garlic
  • 2 -3 sprigs fresh thyme or oregano
  • 2 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • cups vegetable stock
  • Olive oil for drizzling
  • Sea salt (about 1½ teaspoons)
  • Freshly ground pepper
  • Chili flakes (optional)
  • Lime wedges (optional)
  • Green rice (optional, recipe below)


  • Rinse the beans and put them into a soup pot filled with water (about 8 cups). Add the bay leaves and cook between 45–90 minutes, or until the beans are soft.
  • Meanwhile, chop the onion, garlic and the oregano leaves. Put the olive oil in a sauce pan and turn the heat on medium. Add the onion, oregano and spices and sauté for 5 minutes, stirring occasionally.
  • Add the sautéed onion, garlic, oregano and spices into the beans with the vegetable stock and continue to cook until the beans are tender, almost falling apart, for about 20 minutes.
  • While the soup is cooking, prepare the rice.
  • Serve in a bowl with the green rice over and a quick drizzle of olive oil, some salt if necessary, chili flakes and lime.