There’s something deeply comforting about a bowl of black bean soup. It’s grounding, nourishing, and when cooked with intention, becomes so much more than a meal.

Why You’ll Love This Black Bean Soup Recipe

Black beans are a powerhouse ingredient that supports hormonal harmony during menopause. Their nutrient profile packs a punch:

• Plant-based protein – supports muscle health and satiety, helping manage weight and energy levels
• Fiber-rich – aids digestion and blood sugar regulation, which can be especially helpful in minimizing menopausal fluctuations
• Magnesium and folate – key minerals that support mood, heart health, and cellular repair

Plus, black beans are affordable and versatile – making them easy to incorporate into daily meals.

A Soup with Intention

This black bean soup recipe is designed to do more than taste good. I layer spices like cumin and paprika for their anti-inflammatory properties, and finish with a splash of lime juice for digestive support. Add a dollop of Greek yogurt or avocado on top for extra creaminess and hormone-friendly fats.

Optional: To create a creamier texture, use an immersion blender to partially blend some of the beans, onions, and tomatoes – being careful not to puree the entire pot. Aim to blend about 1/4 to 1/2 of the soup so it remains thick and slightly chunky. Alternatively, transfer 2-3 cups of the soup to a blender, carefully blend until smooth, and return it to the pot. Be careful, as the soup will be hot.

Grab your ingredients and get that pot simmering! This soup might just become your new favorite comfort food 🍲

Black Bean Soup Recipe

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• Author: Lora Ulrich
• Prep Time: 5 – 10 minutes
• Cook Time: 25 – 30 Minutes
• Total Time: 40 minutes
• Yield: 6 – 8 servings 1x

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Description

This hearty bowl of black bean soup offers a rich and velvety texture that wraps you in warmth. Earthy, slow-simmered black beans with aromatic spices to create a deep flavor profile.

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Ingredients

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• 2 medium onions (or 1 large) diced
• 2 cloves garlic, minced
• 4 cans black beans, drained and rinsed
• 1 can diced tomatoes (Rotel with green chili’s is great)
• 2 carrots, diced
• 4 cups organic chicken broth
• 1 1/2 tablespoons olive oil
• 1 tsp chili powder
• 1/2 teaspoon dried oregano
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp sea salt

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Instructions

1. Prep beans & veggies.
2. In a large pot (or Dutch oven), heat the olive oil over medium heat. Add the onions and garlic, and sauté until soft and fragrant, about 5 minutes.
3. Mix in the chili powder, oregano, paprika, cumin, and sea salt, stirring for about 30 seconds.
4. Add the broth, beans, and tomatoes. Bring to a simmer and cook for approximately 10-12 minutes.

Serve warm, topped with chopped scallions, fresh tomatoes, avocado slices, or a dollop of Greek yogurt.

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