There’s nothing like a steaming bowl of black bean soup with tomato broth to warm you up on a chilly evening. It’s the kind of meal that feels like a hug from the inside, hearty, comforting, and packed with flavor. I first fell in love with this recipe during a busy week when I needed something quick but didn’t want to sacrifice nutrition. One bite of that rich, tomato-infused broth and tender black beans, and I was hooked. Now, it’s my go-to when I crave something satisfying without spending hours in the kitchen. Trust me, this soup is as good for your soul as it is for your body!
Why You’ll Love This Black Bean Soup with Tomato Broth
This isn’t just any black bean soup, it’s the kind of recipe that becomes a weeknight hero in your kitchen. Let me tell you why I’m completely obsessed with it:
Hearty and Nutritious
Between the protein-packed black beans and fiber-rich veggies, this soup keeps you full for hours. The tomato broth adds a vitamin C boost too! I love how one bowl gives me energy without weighing me down, perfect for those days when you need wholesome comfort food.
Easy to Make
You probably have most ingredients already! Just sauté, simmer, and serve, that’s it. From chopping to serving takes under 40 minutes (most of which is hands-off simmering time). Even on my busiest days, I can whip this up without breaking a sweat.
Bonus? The flavors get even better the next day, making leftovers something to look forward to!
PrintBest Black Bean Soup with Tomato Broth in 30 Minutes
A hearty and flavorful black bean soup with a rich tomato broth. Perfect for a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups black beans, soaked overnight
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 slices turkey bacon, chopped (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and turkey bacon if using. Cook for 3 minutes.
- Stir in red bell pepper and cook for another 2 minutes.
- Add black beans, diced tomatoes, vegetable broth, cumin, and paprika.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker soup, blend half of it before serving.
- Soak beans overnight for best texture.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for Black Bean Soup with Tomato Broth
Gathering these simple ingredients is the first step to soup magic! I always start with 2 cups of black beans (soaked overnight, trust me, it makes all the difference in texture). Here’s what else you’ll need:
- 1 medium onion, diced small (about 1 cup, it melts into the broth so nicely)
- 2 cloves garlic, minced (or 1 tablespoon if you’re using pre-minced)
- 1 red bell pepper, diced (that pop of color makes me happy!)
- 1 can (14 oz) diced tomatoes with their juices (don’t drain, that liquid gold adds so much flavor)
- 4 cups vegetable broth (I use low-sodium so I can control the salt)
- 1 tsp cumin (that warm, earthy note is everything)
- 1 tsp paprika (smoked or sweet, your choice!)
- 1 tbsp olive oil (for sautéing all those yummy aromatics)
- Salt and pepper to taste (I’m generous with the pepper)
- 2 slices turkey bacon, chopped (optional but adds a nice savory depth)
- Fresh cilantro for garnish (that bright green finish makes it restaurant-worthy)
See? Nothing fussy, just good, honest ingredients that come together beautifully. Now let’s make some soup!
How to Make Black Bean Soup with Tomato Broth
Alright, let’s get cooking! This soup comes together in just a few simple steps, and the smell alone will have your stomach growling. I love how the flavors build layer by layer, it’s like watching magic happen in my favorite pot!
Sauté the Aromatics
First, heat that olive oil in a large pot over medium heat. When it shimmers (that’s when you know it’s ready!), toss in your onion, garlic, and turkey bacon if you’re using it. Oh, that sizzle! Cook for about 3 minutes, stirring occasionally, until the onions turn translucent and the whole kitchen smells amazing. The turkey bacon will crisp up a bit, that’s exactly what we want for maximum flavor!
Simmer the Soup
Now the fun part! Stir in your red bell pepper and cook for another 2 minutes just to soften it slightly. Then add everything else, the black beans, diced tomatoes with their juices, vegetable broth, cumin, and paprika. Give it a good stir, bring it to a lively boil (those bubbles mean business!), then immediately reduce the heat to a gentle simmer. Let it bubble away uncovered for 25 minutes, this is when all those flavors really get to know each other!
Adjust Seasoning and Serve
Time for the taste test! Dip a spoon in (careful, it’s hot!) and check the seasoning. I usually add a generous pinch of salt and pepper at this point. Ladle into bowls and top with a handful of fresh cilantro, those bright green leaves make it look so pretty! Sometimes I’ll squeeze a little lime over mine if I’m feeling fancy. Now dig in and enjoy your masterpiece!
Tips for the Best Black Bean Soup with Tomato Broth
Want to take your black bean soup from good to “can I have thirds?” good? Here are my tried-and-true tricks:
Blend half for creaminess, After simmering, I take out about 2 cups of soup, blend it smooth, then stir it back in. This gives the most luxurious texture without losing those hearty bean chunks! Just be careful, hot soup expands in blenders (I learned that the messy way).
Soak those beans overnight, I know it’s tempting to skip this step, but soaked beans cook evenly and stay tender instead of turning grainy. If you’re in a pinch, do a quick soak: boil for 2 minutes, then let sit for 1 hour before cooking.
Toast your spices, Sometimes I’ll add the cumin and paprika to the sautéing onions for 30 seconds before adding liquids. It wakes up their flavors beautifully! Just don’t walk away, spices burn fast.
Ingredient Substitutions and Variations
Don’t sweat it if you’re missing something, this soup is super flexible! Here’s how I mix it up:
For extra smokiness, I swap regular paprika for smoked paprika (just a 1/2 teaspoon at first, it’s powerful stuff!). Want to make it vegan? Skip the turkey bacon entirely, the soup still has tons of flavor. No fresh cilantro? A sprinkle of dried oregano works beautifully too.
Sometimes I’ll toss in a diced jalapeño with the bell peppers when I want a little kick. The best part? This recipe loves your personal touch, so don’t be afraid to make it yours! If you enjoy variations on bean dishes, you might like this smoky vegetarian bean soup recipe.
Serving Suggestions for Black Bean Soup with Tomato Broth
Oh, the fun part, dressing up your bowl! I love serving this soup with thick slices of crusty bread for dunking (that first bite soaked in broth? Pure heaven). When I’m feeling extra, I’ll add avocado slices, their creaminess plays so nicely with the rich tomato broth. A dollop of Greek yogurt or sour cream makes it feel extra special, and don’t forget extra cilantro for that fresh pop! It’s amazing how a few simple toppings can turn weeknight soup into something celebration-worthy. For more ideas on serving bean soup, check out this guide from Family Tastes.
Storing and Reheating
This soup gets even better as leftovers, the flavors really settle in! Store it in an airtight container in the fridge for up to 3 days. When reheating, I always do it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, just splash in a little broth or water to loosen it up. Pro tip: Freeze individual portions for those “I need soup now” emergencies, it thaws beautifully!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl! (Remember, estimates vary based on your exact ingredients.) One serving of this black bean soup with tomato broth packs about:
- 250 calories, light enough for lunch but filling enough for dinner
- 12g protein, thanks to those mighty black beans!
- 10g fiber, nearly half your daily needs in one bowl
- 6g fat (mostly the good kind from olive oil)
The sodium will depend on your broth choice, I always go for low-sodium to keep it heart-healthy. Such a tasty way to fuel your body! If you are looking for other ways to incorporate beans into your diet, perhaps try this black bean soup with rice and lime.
Frequently Asked Questions
Can I use canned black beans instead of dried?
Absolutely! I use canned beans when I’m in a hurry, just drain and rinse them well first. You’ll need about 3 cans (15 oz each) to replace the 2 cups dried. The texture will be slightly softer, but it still tastes delicious!
How can I make this soup spicier?
Oh, I love this question! Try adding a diced jalapeño with the bell peppers, or stir in 1/4 teaspoon of cayenne pepper with the other spices. My favorite trick? A few dashes of hot sauce at the end, it gives the perfect fiery kick! For a recipe specifically focused on heat, check out this black bean soup with jalapeno heat.
Is this soup freezer-friendly?
You bet! This soup freezes like a dream. Just cool it completely first, then portion into freezer-safe containers (leave some space for expansion). It keeps beautifully for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Can I make this in a slow cooker?
Yes! Sauté the aromatics first (trust me, it makes a difference), then dump everything in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The beans will be so tender they practically melt!
Did you make this black bean soup? I’d love to hear how it turned out! Leave a comment below with your favorite tweaks or toppings, your ideas might inspire someone else’s next cozy meal. And if you snapped a photo, tag me on social media so I can see your beautiful bowls of soup! If you enjoy hearty meals, you might also enjoy this hearty mixed bean soup recipe.