Some days just need soup. Not dainty little bowls, but proper, big-pot, deep-flavoured soup — the kind you ladle into chipped mugs and eat curled up under a blanket with no plans for later. That’s exactly what this black bean soup is. Warm, punchy, and deeply satisfying, with just enough heat to nudge your sinuses and make your cheeks glow a bit.
I first whipped this up on a random Tuesday, midweek slump in full swing, nothing in the fridge except onions, a few cans, and a rogue carrot I nearly tossed the day before. I threw it all in a pot with a whisper of cumin and thought, “Eh, we’ll see.” Thirty minutes later, the whole flat smelled like a Havana café, and I had a bowl of magic. I’m not saying it’ll change your life… but it might change your mood.
Why You’ll Love It
- Made with pantry staples – no weird ingredients, just the usual suspects.
- Surprisingly rich – thanks to blended beans and a slow simmer.
- Naturally vegan and gluten-free – and nobody misses the meat.
- Heats up like a dream – leftovers actually taste better (seriously).
- Perfect base – top it however you fancy: avocado, radish, chips, even cheese if you’re not plant-based.
- One pot, low fuss – just chop, stir, and let it do its thing.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced
- 6 garlic cloves, minced or pressed
- 4½ tsp ground cumin
- ½ tsp red pepper flakes (adjust to taste)
- 4 cans (15 oz each) black beans, rinsed and drained
- 4 cups vegetable broth (low-sodium)
- ¼ cup fresh cilantro, chopped (optional)
- 1–2 tsp sherry vinegar or 2 tbsp lime juice
- Salt and black pepper, to taste
- Optional toppings: avocado, extra cilantro, radishes, tortilla chips
How to Make It
Sauté the soul of the soup:
Heat olive oil in a big pot over medium. Toss in the onions, celery, carrot, and a pinch of salt. Let them soften for 10 to 15 minutes, stirring occasionally. You want them tender and just starting to caramelise — like they’re melting into each other.
Add the fire and fragrance:
Stir in the garlic, cumin, and red pepper flakes. Only about 30 seconds here — just until it smells amazing and makes you sneeze a little (in a good way).
Beans in, broth in, simmer away:
Pour in the black beans and broth. Give it a stir, bring it to a gentle boil, then drop the heat to a soft simmer. Let it bubble away for about 30 minutes — the flavours get bold and deep.
Blend for creaminess, keep some bite:
Scoop about 4 cups of the soup into a blender (careful — it’s hot!) and blend until smooth. Pour it back into the pot. Or use an immersion blender and blend just a bit for a chunky-creamy combo. Totally up to your vibe.
Finish with brightness:
Stir in the cilantro (if using), vinegar or lime juice, and taste for salt and pepper. That acid at the end? Game-changer. Don’t skip it.
Serve with flair:
Ladle into bowls and let everyone top their own. Avocado chunks, radish slices, a sprinkle of extra herbs, maybe a few crunched-up tortilla chips — go wild.
Common Mistakes and How to Dodge Them
Why is my soup bland?
You probably forgot to add acid at the end. Lime or vinegar wakes the whole thing up. Also, check your salt — beans need seasoning.
Too thick? Too thin?
Easy fix. If it’s too thick, splash in more broth or water. Too thin? Simmer a bit longer uncovered or blend a bit more.
Too spicy?
Use less red pepper flakes next time. You can also stir in a bit of plain yogurt (if you’re not vegan) or serve with creamy toppings to balance it.
Soup tastes “flat”?
That’s usually a missing layer — add more cumin, another splash of lime, or a pinch more salt. Taste, tweak, repeat.
Storage and Reheating
Fridge: Keeps well for 4–5 days in a sealed container. The flavour actually gets better overnight.
Freezer: Freeze in single portions. Thaw overnight in the fridge or warm straight from frozen over low heat.
Microwave: Reheat in bursts, stirring halfway through. Add a splash of water if it thickened in the fridge.
Stovetop: Gently warm in a pot over medium-low, stirring often. Add broth if it’s too thick.
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, just soak and cook them beforehand. About 6 cups cooked beans equals the 4 cans.
Can I make it in a slow cooker?
Sure — sauté the aromatics first, then toss everything into the slow cooker and let it go for 6–8 hours on low.
What if I hate cilantro?
Leave it out! Or swap for parsley or a tiny bit of oregano.
Can I add meat?
Totally. Cooked shredded chicken or crumbled chorizo would be fab if you’re not keeping it vegan.
Nutrition Facts (Per Serving)
- Calories: ~320
- Fat: 8g
- Carbs: 45g
- Protein: 14g
- Sodium: ~500mg
- Sugar: 5g
Jamie Oliver Black Bean Soup
Description
A bold, warming black bean soup with smoky cumin, soft veggies, and a creamy blended finish — all made from pantry staples.
Ingredients
Instructions
- Sauté onion, celery, carrot, and salt in olive oil until soft.
- Add garlic, cumin, pepper flakes — cook until fragrant.
- Stir in beans and broth. Simmer 30 minutes.
- Blend part of the soup until smooth. Return to pot.
- Stir in cilantro, vinegar or lime, and season to taste.
- Serve hot with toppings of choice.
Notes
- Don’t skip the acid — lime or vinegar brings it all together.
- Blend more for creamy texture, less for chunkiness.
- Freeze in portions for easy weekday meals.
- Adjust spice level to suit your mood or your guests.