Cumin-Spiced Black Bean Soup with Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky soup featuring slow-simmered black beans, cumin, and a bright lime finish, perfect for chilly days. This mexican-inspired soups (vegetarian) ready in about 40 minutes pairs (15 oz) black beans, chicken broth, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat olive oil in a large pot over medium heat. Dice onion and mince garlic, then sauté for 4-5 minutes until softened but not browned.
  2. Step 2: Add 1 tsp cumin to the pot and stir for 30 seconds until fragrant. Pour in diced tomatoes with their juice and 1 cup broth, scraping any stuck bits.
  3. Step 3: Add rinsed black beans, remaining 1 cup broth, and 1/2 tsp salt. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
  4. Step 4: Remove 1 cup of soup to a blender, add lime zest, and blend until smooth. Return to pot and stir to combine.
  5. Step 5: Simmer for 5 more minutes until heated through. Stir in chopped cilantro, squeeze lime juice over soup, and serve hot.

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Frequently asked questions

How long does Cumin-Spiced Black Bean Soup with Lime take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Black Bean Soup with Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) black beans from drying out.

Can I substitute ingredients in Cumin-Spiced Black Bean Soup with Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Black Bean Soup with Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cumin-Spiced Black Bean Soup with Lime vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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