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Black Bean Soup

Black Bean Soup

This black bean soup is so tasty and nutritious. It is warming on a cold fall or winter day. It is easy to make and filled with nutritious superfood ingredients. Black beans are my favourite bean.
Course Soup
Cuisine gluten-free, vegan, vegetarian
Keyword black bean, soup
Author Diana Herrington


  • 1 onion medium
  • 2 celery stalks
  • 3 carrots
  • 1 cup fresh peas or frozen
  • 1 cup cooked black beans, keep the water they are cooked in
  • 1 1/2 Tbsp cumin
  • 1 Tbsp coriander
  • 1/2 tsp cardamom seeds
  • 1 tsp Himalayan salt
  • 2 Tbsp coconut oil


  • Cook black beans for 2 - 3 hours, the time is dependent on the age of the beans. (cook according to this recipe)
  • Chop the onion into small pieces
  • Saute the onions in the coconut oil.
  • Chop the celery and slice the carrots.
  • When the onions are golden brown, add the cumin and coriander and stir/saute for a couple of minutes.
  • When the beans are soft (use the water they are cooked in to make this stew), add the celery and carrots and cook for another few minutes.
  • Simmer for 1/2 hour or till vegetables are tender.
  • Crush the cardamom seeds.
  • Mix in the peas, cardamon and add salt to taste.
  • Now enjoy your delicious black bean soup.