Black Bean Soup

Black Bean Soup

Servings 6


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 can diced tomatoes
  • 2 tablespoons white or apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 3-4 bay leaves
  • Salt and pepper to taste
  • 6 cups black beans cooked
  • 2 cups vegetable broth
  • ¼ cup fresh parsley


  • In a large stockpot over medium-high heat, sauté the onion, garlic, and bell pepper in the olive oil until the onion begins to soften, about 5 minutes.
  • Add the tomato, vinegar, cumin, coriander, paprika, bay leaves, salt, and pepper and cook for another 5 minutes.
  • Add the beans and broth and reduce to a simmer. Cook for about 15 minutes, covered.
  • Remove bay leaves and serve garnished with parsley.
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