Easy Black Bean Soup
Updated May 30, 2020
Easy Black Bean Soup-A simple and healthy soup made with canned black beans and everyday ingredients! This flavorful black bean soup is vegan, gluten-free, and vegetarian.
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Pin ItBlack beans are my favorite beans and I especially love them in this Easy Black Bean Soup. It is filled with healthy ingredients and seasoned to perfection. And the best part? This recipe is made with everyday basic ingredients, that I bet you already have on hand.
This soup is perfect for lunch, busy weeknights, or feeding a hungry crowd. Our entire family loves this soup and we all get excited when it’s on the menu! It hits the spot every time.
Canned Black Beans
This Black Bean Soup is EASY because I use canned black beans! You don’t have to go through all the hassle of cooking your own beans to have a delicious homemade soup. Canned black beans are a quick and affordable way to get a really yummy soup on the table in no time!
How to Make Black Bean Soup
This is a really easy soup recipe that comes together in no time at all. Let’s make some soup!
- In a large pot, heat the olive oil over medium-high heat. Start with the veggies that will need the most time: onion, carrot, celery, and red pepper. So many beautiful colors right off the bat!
- Stir occasionally for about 5 minutes, until everything is tender, and then add in the garlic. Cook for 2 more minutes.
- Now liquid! Pour in the vegetable broth, then stir in the rinsed and drained black beans, and toss some seasonings in: cumin, oregano, a bay leaf, salt, and pepper. Turn the heat way down and let it simmer for 25 minutes. I told you it was easy!
Tips for Thickening the Soup
You can enjoy the black bean soup as is, but I like to thicken it up a little.
Remove the bay leaf and use an immersion blender to puree a little bit of the soup. This gives it a thicker consistency, but don’t blend it completely smooth! You want to still have whole black beans throughout.
If you don’t have an immersion blender you can transfer some of the soup into your blender, pulse it, and pour it back into the pot with the rest of the soup.
Toppings
Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! You could put out:
- Homemade Tortilla Chips
- Pico de Gallo
- Sliced avocado or Guacamole
- Shredded cheese
- Plain Greek yogurt or sour cream
- Chives
Serving Suggestions
If you are looking for side dishes to go with your big pot of black bean soup, here are a few of our favorites!
- Easy Cornbread
- Easy Green Salad
- Fresh Corn Salad
- Buttermilk Drop Biscuits
- Mexican Rice
- Mango Black Bean Quesadillas
How to Store
You can keep leftover black bean soup in a container in the refrigerator for up to 5 days. Black bean soup also freezes beautifully. Pour room temperature soup into a freezer container or freezer bag and freeze for up to 2 months. Make sure you label and date your soup so you know what it is!
More Soup Recipes:
- Vegetable Soup
- Pasta Fagioli
- Ribollita
- Smoky Tomato Soup
- Easy Butternut Squash Soup
- Easy Minestrone Soup
Easy Black Bean Soup
Equipment
- Large Pot (I love using my Staub Dutch oven for this!)
- Immersion Blender (this is my favorite one!)
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 cloves garlic, minced
- 60 oz (4 cans) black beans, rinsed and drained
- 32 oz vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
Nutrition
Have you tried this recipe?
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Thanks for Sharing!
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absolutely delicious
Thanks!
Made this for dinner this evening and it was delicious! Thanks!
So glad you loved it!
Best black bean soup ever! I made 1/2 the 1x recipe and it was enough for four servings. I reduced the oil to 1 tsp, added the corn from one cob, pureed about 1/2 of the second can of beans and added a sprinkle of hot red pepper flakes. I forgot to add the lime juice and didn’t miss it, though I’ll try to remember it next time. Thanks for a great recipe.
It is such a great soup and easy too!
Easy to make – Very good flavor – A keeper! Thanks Maria
I am glad you love the soup!
Loved this recipe although I did add a can of Southwest corn and my family liked it.
Thanks for sharing! Glad you loved it!
Delicious recipe! I’m not vegan so I started with cunecha sausage and used the grease from that to cook my veggies. Because I used meat, I reserved one can of beans and about half cup of broth and used the immersion blender then stirred it in. Came out amazing! Thanks for sharing.
You are welcome!
Delish & easy! I added a bunch of greens (spinach, etc.), the lime really brightens it!
Nice!
My tip for thickening this delicious soup, try adding some red lentils. They will break down completely and add soluble fiber. Yummy
Thanks for sharing!
I added 2 tsp cumin instead of tablespoon. Still too much.
Soup sounds good, but where is the recipe?
Lists what goes in it, but not how much of each.
Thanks
See the recipe in the recipe card at the bottom of the post:)
Found this on Pinterest while searching for a black bean soup, looking for a quick soup to make for dinner. Made it exactly as written (except cilantro) and it was delicious!
So glad you found our recipe and loved it.
Excellent flavor. Well balanced seasonings with the cilantro and lime added last. Good recipe, one that I will keep and use over again.
My only suggestion would be to check the recipe when the servings are reduced. The quantity of bean cans does not change.
Easy and yummy!
So glad you loved the soup!
Restaurant quality yum. So easy.
I am making this for the second time. My husband and I love it!
I am so glad! It’s such a good soup!
There seems to be an oddity in the calculations between the 1x 2x 3x recipes, although the amount of black beans needed increases, it always says “(4 cans) black beans, rinsed and drained”.
I want to try this recipe. I’ve got a lot of canned black beans. Since I’ve gone low sodium I am planning to rinse, soak the beans for 30 minutes, rinse again to reduce sodium. I will also be using home made beef stock I made myself with no added salt. I have a chicken roaster in the freezer with intent to make home made chicken stock. I just may wait until that is done before I try this recipe. But it looks good. I’ve been doing the Homemade BBQ Sauce from this site for a few years and love it. Check it out 🙂