Slow-Simmered Tomato and Black Bean Soup
A deeply flavorful vegetable soup simmered with ripe tomatoes, protein-packed black beans, and warming spices for a comforting weeknight meal. This mexican-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, large, finely diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 2 tbsp olive oil
- 1 large, finely diced yellow onion
- 3 cloves, minced garlic
- 1, seeded and finely diced jalapeño
- 2 tbsp tomato paste
- 2 cans (14 oz each) diced tomatoes
- 15 oz can, drained and rinsed black beans
- 3 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh cilantro
- to taste salt
Instructions
- Step 1: Heat olive oil in a large pot over medium heat, then add onion and cook for 5 minutes until translucent.
- Step 2: Stir in garlic and jalapeño, cooking for 1 minute until fragrant, then add tomato paste and cook for 2 minutes, stirring constantly.
- Step 3: Add diced tomatoes (with juice), black beans, vegetable broth, cumin, oregano, and cayenne; bring to a simmer and cook uncovered for 25 minutes, stirring occasionally.
- Step 4: Season with salt to taste, then stir in cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Tomato and Black Bean Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Slow-Simmered Tomato and Black Bean Soup?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Black Bean Soup?
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 Slow-Simmered Tomato and Black Bean Soup 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 Slow-Simmered Tomato and Black Bean Soup 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.
What others are saying
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
