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Black Bean Soup - Karyl's Kulinary Krusade
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5 from 8 votes

Black Bean Soup

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Servings: 4


  • 3 15-ounce cans black beans
  • 1/2 15-ounce can fire-roasted diced tomatoes
  • 1 cup vegetable broth
  • 2 Tablespoons avocado oil or canola oil
  • 1/2 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup carrots, finely diced
  • 1/4 cup celery, finely diced
  • 2 teaspoons sea salt
  • 2 teaspoons fresh cracked black pepper
  • 1 teaspoon cumin


  • 1 avocado, peeled, seeded and diced
  • Crema Mexicana or sour cream, to taste
  • cilantro, to taste


  • In large saucepan, heat oil over medium heat. Add onions and sweat for 2-3 minutes. Add garlic, and cook for 1 minute. Stir in celery and carrots, and cook for 5 minutes.
  • Add black beans, tomatoes, broth, salt, pepper and cumin. Stir to fully combine. Bring to a low boil, lower to simmer, and cook for about 15 minutes
  • Portion into bowls, garnish with avocado, Crema/sour cream, and cilantro. Serve hot