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Black Bean Soup

This easy and delicious soup is a one pot wonder—loaded with protein, it will keep you going all day long! 6 staple ingredients and just 30 minutes of cooking—couldn't be easier.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Latin
Servings: 6 -8
Author: Sarah De la Cruz


  • 1 teaspoon neutral oil
  • 1 onion, diced
  • 6 big cloves of garlic, minced
  • 1 jalapeño (optional)
  • 3 cans of black beans (about 4 cups after cooking if using dried beans)
  • 1 teaspoon cumin
  • 2 teaspoon salt
  • 2 bay leaves
  • 2 teaspoons worcestershire sauce (choose a vegan one)
  • 4 cup water

Serve with:

  • avocados
  • cilantro
  • mangoes
  • rice


  • Heat the oil over medium-low heat in a large pot.
  • Add the onion and let it brown about 5 minutes.
  • Add the jalapeño and let it continue to brown for a couple of minutes
  • Add the garlic and stir it in well.
  • Add the beans, cumin, salt, bay leaves, and worcestershire sauce and mix well.
  • Add the water and bring to a boil.
  • Reduce to a simmer and allow to simmer for about 15 minutes to let the flavors meld.
  • Blend completely using an immersion blender. Alternately, carefully transfer in batches to a blender and blend until smooth.
  • Serve and enjoy!


Start cooking a pot of rice when you begin to brown your onions. The whole meal will be ready at the same time!