Black Bean Recipe: Easy, Healthy, Vegan Mexican Comfort Soup
This Black Bean Recipe is a protein-packed, vegan Mexican-style soup that simmers in a slow cooker all day, delivering zesty cilantro-lime flavor with just the right spicy kick.
Ingredients
- 2 cups dried black beans, sorted and rinsed (or two 15-oz cans, drained)
- 1 tbsp olive oil (or avocado oil)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 jalapeño, seeded and chopped (sub: ¼ tsp red pepper flakes)
- 1 (14.5-oz) can diced tomatoes (no salt added)
- 4 cups low-sodium vegetable broth (or homemade stock)
- 1 tsp ground cumin
- 2 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp sea salt (plus more to taste)
- ½ tsp freshly ground black pepper
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Optional toppings: sliced avocado, tortilla chips, cilantro sprigs, vegan sour cream
Instructions
- If you have time, soak dried black beans in cold water overnight—this cuts cooking time and reduces gas. For a quick soak, cover beans with water in a pot, bring to a boil for 2 minutes, then turn off heat and let sit for 1 hour.
- In a skillet over medium heat, warm olive oil. Add diced onion, bell pepper, and jalapeño; cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant—don’t let it brown too much.
- Transfer sautéed veggies to your slow cooker. Add soaked (or canned) beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Give it a quick stir.
- Cover and cook on low for 6 hours (or high for 2 hours). You’ll know it’s done when beans are tender but still hold shape—nobody likes mushy soup unless that’s your jam.
- Stir in lime juice and cilantro about 5 minutes before serving. Taste and adjust seasoning—sometimes a pinch more salt or a squeeze more lime really ties it all together.
- Ladle into bowls and top with your favorite garnishes—avocado, tortilla strips, a dollop of vegan sour cream, or an extra sprinkle of cilantro for that fresh pop.
Notes
I learned that adding salt too early can toughen bean skins, so I wait until the final 30 minutes of cooking. Also, smashing about ½ cup of beans against the slow-cooker wall creates natural thickening—no need for cornstarch. And if you like extra zing, a bit of lime zest sprinkled on top right before serving works wonders.
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