Spiced Guatemalan Black Bean Soup with Tomato and Onion

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A hearty, warming black bean soup infused with sautéed onions, garlic, and tomato, accented by cumin and smoky paprika. This Latin American-inspired soup recipe (vegetarian), ready in about 100 minutes, pairs black beans, dried, water, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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

• 1 cup black beans, dried
• 6 cups water
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 3/4 cup tomato sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight or for at least 6 hours. Drain and rinse again.
2. Step 2: In a large pot, add soaked beans and 6 cups fresh water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 1 hour until beans are tender.
3. Step 3: While beans cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 large chopped yellow onion and 4 minced garlic cloves. Sauté for 5-7 minutes until onions are soft and fragrant.
4. Step 4: Stir in 3/4 cup tomato sauce, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 4 minutes, stirring occasionally, until sauce thickens slightly.
5. Step 5: Once beans are tender, add the tomato-onion mixture to the pot along with 1 1/2 tsp salt and 3/4 tsp black pepper. Stir well and simmer for an additional 20 minutes to blend flavors.
6. Step 6: Use an immersion blender to puree about half the soup in the pot, leaving the rest chunky for texture.
7. Step 7: Serve hot garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.