This soup is one of my go-tos when I want something cozy, filling, and packed with flavor.
The sweetness of the ripe plantains blends perfectly with the smoky spices and hearty black beans.
It’s the kind of soup that warms you up from the inside out and tastes even better the next day.
Plus, it’s super simple—one pot, big flavor.
Why I Love This Recipe
I first made this soup on a rainy weekend with ingredients I had lying around—and it turned out to be one of the best things I’ve ever thrown together. It’s now in my regular rotation. Here’s why:
- The ripe plantains caramelize and add a natural sweetness that’s unreal
- Smoky paprika and cumin make the flavor deep and cozy
- Black beans keep it hearty and satisfying
- It only uses one pot—less mess, less stress
- Tastes even better the next day
Servings and Time
Servings: 4
Total Time: About 35 minutes
What You’ll Need
- 2 ripe plantains, peeled and diced
- 1 tablespoon olive oil
- 1 whole onion
- 3 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 cans black beans (15 oz each), drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional toppings: sour cream, chopped cilantro, sliced red onion, plantain chips
Pro Tips
- Use super ripe plantains with lots of black spots—they’re sweeter and softer
- Let the plantains sit in the oil undisturbed for a few minutes so they caramelize
- You can blend all of the soup or just half to keep some texture
- Add toppings for contrast—sour cream and crispy plantains are my go-to
- Taste and adjust the salt and lime at the end—this brings everything to life
Tools You’ll Need
- Cutting board
- Sharp knife
- Wooden spoon
- Deep non-stick frying pan or large pot
- Blender or immersion blender (optional)
- Serving bowls
Substitutions and Variations
- Swap plantains for sweet potatoes if needed
- Use chipotle powder instead of smoked paprika for extra heat
- Add a splash of coconut milk at the end for creaminess
- Toss in some spinach at the end for extra greens
Make Ahead Tips
- Chop the plantains, onion, and garlic ahead of time and store in the fridge
- Cook the full soup, let it cool, and store for up to 4 days
- Reheat with a splash of broth or water if it thickens too much
How to Make Smoky Black Bean & Plantain Soup
Step 1: Sauté the Plantains
Heat 1 tablespoon olive oil in a deep non-stick frying pan over medium heat. Add 2 diced ripe plantains and cook for 6–8 minutes, stirring occasionally, until golden brown and caramelized.
Step 2: Add Onion and Garlic
Add 1 whole diced onion and 3 minced garlic cloves to the pan. Sauté for 3–4 minutes until the onion is soft and turning translucent.
Step 3: Add Spices
Sprinkle in 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Stir for about 1 minute to toast the spices.
Step 4: Add Beans and Broth
Add 2 drained cans of black beans and 4 cups of vegetable broth. Stir everything together and bring to a boil.
Step 5: Simmer
Reduce heat and simmer for 15–20 minutes until everything is soft and flavors are combined.
Step 6: Blend Half (Optional)
For a creamier soup, blend half of it and return to the pan. Leave the rest chunky.
Step 7: Stir in Lime, Salt & Pepper
Add 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and taste to adjust.
Step 8: Serve
Ladle soup into bowls and add your favorite toppings like sour cream, cilantro, red onion, and crispy plantain chips.
Macros Information (Per Serving – Approximate)
- Calories: 340
- Protein: 11g
- Fat: 9g
- Carbs: 52g
- Fiber: 13g
- Sugar: 11g
Why This Recipe Works (Quick Science)
The natural sugars in ripe plantains caramelize when cooked, adding depth and sweetness. Toasting spices like cumin and smoked paprika boosts their oils, making the soup extra flavorful. Partially blending the soup changes the texture, making it thick and velvety without cream.
Common Mistakes
- Using underripe plantains—they’ll be starchy instead of sweet
- Skipping the spice-toasting step—you’ll lose a lot of flavor
- Not tasting and adjusting salt/lime at the end—the soup needs that brightness
- Blending too much—you’ll lose the texture that makes it hearty
What to Serve With
- Warm crusty bread or garlic toast
- White or brown rice on the side
- Simple avocado salad
- A soft-boiled egg on top if you want some extra protein
FAQ
Can I make this in a slow cooker?
Yes. Sauté the plantains, onion, and garlic first, then add everything to the slow cooker and cook on low for 6–7 hours.
Can I freeze this soup?
Absolutely. Let it cool, portion into containers, and freeze for up to 3 months.
Is this soup spicy?
Just mildly. You can skip the cayenne pepper if you want it totally mild.
Can I use fresh black beans?
Yes, just make sure they’re fully cooked and soft before using.
Final Thoughts
This Smoky Black Bean & Plantain Soup is the kind of meal you’ll want to make again and again. It’s easy, hearty, and full of flavor. When you try it, let me know how it went in the comments—I’d love to hear your take or help if anything comes up!