Black Bean Soup Easy Black Bean Soup brings onions, carrots, celery, tomatoes, green chiles, black beans, and cilantro together in a perfectly seasoned vegetable broth. The end result is a hearty soup with tons of flavor and plenty of healthy nutrition. This soup is a filling meal on its own but for an over top meal I like to serve it with Mexican coleslaw and cornbread.


  • 2 Tbspolive oil
  • 1 largeyellow onion chopped
  • 2carrots peeled and chopped
  • 2ribs celery chopped
  • 3 clovegarlic minced
  • 1/4 tspcrushed red pepper
  • 1/4 tspfresh ground black pepper
  • 1 tspmarjoram (or oregano)
  • 2 tspground cumin
  • 4 cvegetable broth
  • 1 can(s)fire roasted tomatoes
  • 1 can(s)diced green chiles
  • 3 can(s)low sodium black beans drained and rinsed
  • 1 Tbspchopped fresh cilantro

How to Make Black Bean Soup

  1. Heat oil in a Dutch oven or heavy stockpot over medium heat. Add the onions, carrots, and celery cooking until the onions and celery are tender.
  2. Add the garlic, crushed red pepper, ground black pepper, marjoram, and cumin. Cook for 1 minute stirring constantly.
  3. Add the vegetable broth, fire roasted tomatoes, diced green chiles, and black beans. Simmer for 15-20 minutes.
  4. Top with cilantro and serve.


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