Michael Matthews (adapted by JojoM)

A wholesome black bean soup infused with cumin, jalapeño, and fresh cilantro. Packed with fiber and plant-based protein for a filling, flavorful meal ready in just over an hour.
Looking for a comforting, fiber-rich soup that’s both nutritious and flavorful? 🌿 This Cumin-Spiked Black Bean Soup delivers just that — a warming bowl loaded with black beans, aromatic cumin, and fresh vegetables. It’s a hearty meal that satisfies hunger while keeping things light and wholesome.
This soup balances earthy cumin with the subtle heat of jalapeño and the freshness of cilantro. The black beans add depth and creaminess, while a splash of red wine vinegar brightens every spoonful. Perfect for a cozy night in or a healthy lunch prep!
Using low-sodium chicken broth (or vegetable broth for a fully vegetarian version) helps control salt without sacrificing taste. The cumin and garlic build aromatic layers, while the carrot and celery lend sweetness and texture. A touch of olive oil enhances the natural flavors without making it heavy.
Each bowl offers a healthy balance of protein and fiber — with only 5g of fat and a whopping 12g of fiber per serving! Ideal for anyone following a low-fat or heart-healthy diet, and an excellent post-workout recovery meal thanks to its 20g of protein.
Serve it with a side of whole-grain bread, a dollop of Greek yogurt, or a squeeze of lime for extra brightness. 🥖🍋
For meal prep, store in airtight containers — it tastes even better the next day!
“Delicious soup! Perfect for a cold day.” — Maria ⭐⭐⭐⭐⭐
A steaming bowl of Cumin-Spiked Black Bean Soup is more than just a meal — it’s comfort, nutrition, and flavor in one pot. Whether you’re aiming for a vegetarian-friendly dish or simply a quick weeknight dinner, this recipe checks every box. ✅
A wholesome black bean soup infused with cumin, jalapeño, and fresh cilantro. Packed with fiber and plant-based protein for a filling, flavorful meal ready in just over an hour.

For a creamier texture, blend half the soup before serving.
Add a squeeze of lime juice for extra brightness.
Garnish with avocado slices or Greek yogurt for a protein boost.
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Heat olive oil in a pot over medium-high heat. Add onion and sauté for about 3 minutes until translucent.
Add carrot, celery, and jalapeño. Cook for another 5 minutes, stirring occasionally.
Stir in garlic, cumin, and bay leaf. Cook for 30 seconds until fragrant.
Pour in broth and add black beans. Bring to a gentle simmer, then reduce heat to low and cook for 30–45 minutes.
Remove bay leaf. Stir in red wine vinegar and chopped cilantro. Adjust seasoning with salt and pepper.
Serve hot, garnished with extra cilantro or a squeeze of lime.
9/12/2025
Simple, budget-friendly, and so satisfying. Definitely making again!
6/15/2025
Blended half the soup for a creamy texture—amazing flavor and healthy!
5/4/2025
Such a comforting bowl! I used veggie broth and it turned out perfect.
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Serving Size: 1 bowl
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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