Ayurvedic Black Bean Soup


This filling, simple, and nutritious black bean soup dish is comforting, filling, and nourishing. It’s vegan, gluten-free, fiber-rich, and made from pantry basics. This soup is ideal for busy weeknights or lunches.

Great for Pitta and Kapha doshas

Prep Time: 15 Min
Total Time: 45 Min
Serves: 4 Persons


  • 3-4 cups of canned black beans
  • 1 ½ Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 3 cups vegetable broth
  • ¾ cup diced onions,
  • 2 tsp ground cumin
  • Pinch black pepper
  • Salt to taste
  • 1 sliced lime (for garnish)
  • 1 diced avocado (for garnish)


  1. Heat 1 ½ Tbsp olive oil in a large pot over medium-high heat and add onions. Reduce heat to low, stir occasionally, and simmer for 4-6 minutes, or until soft.
  2. Add garlic Cook for 1-2 minutes, or until garlic is aromatic.
  3. Now add the black beans, cumin, salt, black pepper, and vegetable broth to the pot and mix well.
  4. Bring it to boil. Reduce heat to low, cover, and let it simmer for 30 minutes.
  5. Once done, you can blend the soup as needed. You add extra water or veggie broth if you prefer a thinner consistency.
  6. Serve with chopped avocado and a squeeze of lime as a garnish. And enjoy!

Serving Suggestions

Serve with chips and salsa or any other Mexican-inspired starter with sour cream, lime, and cheese on the side.

Check out the Ayurvedic benefits of ingredients used in this recipe

Saumya Singh

Saumya is a writing enthusiast & a lover of literature who enjoys to write and tell stories. She holds a Master’s degree in English and has a keen interest in the world of Ayurveda.

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