1-Pot Black Bean Soup

1-Pot Black Bean Soup

This 1-Pot Black Bean Soup is the ultimate weeknight meal that is warm, comforting, and filling! Oh, and did we mention it makes lots of leftovers? We used our Toasted Garlic Olive Oil in this recipe to add rich garlicky flavor, along with all the veggies, herbs, spices, and black beans! Squeeze some lime juice on top, and add some cilantro, avocado, sour cream, and cheese and you’ve got a loaded soup for dinner. 

1-Pot Black Bean Soup Recipe:

  • 2 tbsp Wild Groves Toasted Garlic Olive Oil 
  • 1 cup diced white or yellow onion
  • garlic cloves, minced
  • 3 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped 
  • 2 15-oz cans black beans (slightly drained)
  • 1 14.5 oz can fire-roasted diced tomatoes 
  • 1 cup frozen corn
  • cups chicken or vegetable broth 
  • 2 tsp ground cumin 
  • 1 tsp smoked paprika
  • 1 tsp garlic powder 
  • 1 ½ tsp chili powder
  • 1/4 tsp ground coriander
  • 1/3 cup finely chopped cilantro, plus more to garnish if desired
  • Sea salt and freshly ground black pepper, to taste


Add the onions and garlic to a pot with the olive oil and sauté until the onions are softened. Then add in the cumin, smoked paprika, garlic powder, chili powder, and ground coriander and fry with the onions for a minute. Once the spices are fragrant, add in the chopped carrots and celery and cook until slightly softened. Next, add in the black beans, canned tomatoes, and stock. Bring to a boil, and then reduce heat and add in the frozen corn and fresh cilantro. Taste for salt, pepper, and spices and then let simmer until the soup has thickened and the carrots and celery are cooked. If desired, blend some of the soup with an immersion blender or take out about 2 cups and blend in a regular blender and then add back to the pot. Ideally, you want a thick soup but also want to be able to see individual beans and vegetables. Serve with avocado, extra cilantro, red onion, and sour cream if desired. 

Product Links: 

Toasted Garlic Olive Oil

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