Spiced Guatemalan Black Bean Soup with Tomato and Onion
A hearty, warming black bean soup infused with sautéed onions, garlic, and tomato, accented by cumin and smoky paprika. This latin american-inspired soups (vegetarian) ready in about 100 minutes pairs black beans, dried, water, large 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 cloves 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
Instructions
- Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight or for at least 6 hours. Drain and rinse again.
- 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.
- 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.
- 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.
- 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.
- Step 6: Use an immersion blender to puree about half the soup in the pot, leaving the rest chunky for texture.
- Step 7: Serve hot garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Guatemalan Black Bean Soup with Tomato and Onion take to make?
Total time is about 100 minutes (10 min prep + 90 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 Spiced Guatemalan Black Bean Soup with Tomato and Onion?
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 black beans, dried from drying out.
Can I substitute ingredients in Spiced Guatemalan Black Bean Soup with Tomato and Onion?
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 Spiced Guatemalan Black Bean Soup with Tomato and Onion for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Guatemalan Black Bean Soup with Tomato and Onion 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.
