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Guatemalan Black Bean Soup

A rich, flavorful dish brimming with tender black beans, savory spices, and a hint of smoky warmth, offering a comforting taste in every spoonful.
Total Time1 hour
Course: Main Course
Cuisine: Guatemalan, Latin
Keyword: Black Bean Soup, Guatemalan Black Bean Soup, Guatemalan Black Bean Soup Recipe, Latin
Servings: 4 servings
Author: Dey | Touching Tables

Ingredients

  • 2 cups dried black beans or 4 cups canned black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 green bell pepper diced
  • 2 tomatoes diced; or 1 can of diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • salt to taste
  • 1-2 teaspoons lime juice for serving
  • fresh cilantro chopped, for garnish
  • sour cream optional, for garnish
  • tortillas or rice optional, for serving

Instructions

Prepare the Beans:

  • If using dried black beans, rinse them under cold water and remove any debris. Soak the beans in water overnight, or use the quick-soak method by boiling them for 5 minutes, then letting them sit for 1 hour before draining.
  • If using canned beans, simply drain and rinse them.

Cook the Vegetables:

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion, garlic, and bell pepper.
  • Sauté for about 5-7 minutes, or until the onion is soft.

Add the Spices and Tomatoes:

  • Stir in the cumin and paprika, allowing them to toast in the oil for 1 minute.
  • Then, add the diced tomatoes to the pot and cook for 2-3 minutes, stirring occasionally.

Add Broth and Beans:

  • Pour in the broth and bring to a simmer.
  • Add the black beans.
  • Stir to combine, and season with salt to taste.

Simmer and Blend:

  • Let the soup simmer for 30-40 minutes on low heat, stirring occasionally.
  • For a creamier texture (optional), transfer it to a regular blender and return it to the pot. You can leave some beans whole for texture.

Taste and Adjust:

  • After the soup has simmered and thickened, taste and adjust the seasoning, if needed.

Serve:

  • Ladle the soup into bowls.
  • Garnish with a squeeze of fresh lime juice, a dollop of sour cream, and a sprinkle of chopped cilantro.
  • Serve with warm tortillas, tortilla chips, or a side of rice for a complete meal.

Notes

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