Guatemalan Black Bean Soup

Black bean soup is one of Guatemala’s national dishes. It’s served in two different ways: with whole beans giving it texture, or very smooth and creamy. This is a smooth and creamy version.

Serve with toppings of chopped tomato, cilantro, and onion. Grated cheese and a dollop of sour cream (non-dairy, of course!) are also traditional toppings.

If you don’t want to cook the beans from scratch, use three 15-ounce cans, drained and rinsed.

Black Bean Soup

Course: Soup
Cuisine: Vegan
Servings: 6
Calories: 139kcal
Author: Singing Vegan


  • 1 lb black beans soaked overnight and cooked until tender
  • 1 onion chopped
  • 1 clove garlic
  • teaspoons chili powder
  • teaspoons cumin
  • 3 roma tomatoes chopped
  • 4 cups vegetable broth
  • 1 lime juiced
  • Salt to taste


  • 2 tomatoes chopped
  • 1/2 cup cilantro chopped
  • 1/2 onion chopped


  • In a pot over medium heat, dry sauté onion in for several minutes until translucent and beginning to caramelize.  Add garlic and sauté a couple minutes more. Add black beans, chili powder, cumin, tomatoes, and broth.
  • Bring to a boil, then reduce heat and simmer about 20 minutes.  Process with a stick blender or in small batches in a standard blender until smooth, being careful since hot ingredients expand and have a tendency to splatter out of blender.
  • Return soup to pot and simmer, covered, until ready to serve.  If the soup is too thick, add a bit of water or broth. Adjust seasoning with salt if needed, and add lime juice to taste.
  • Serve with sides of chopped tomato, chopped cilantro, and chopped onion.


Calories: 139kcal | Carbohydrates: 27g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 642mg | Potassium: 516mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1172IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg

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