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This deliciously flavorful black bean soup recipe is simple to make in just 30 minutes! It uses canned beans and other inexpensive everyday ingredients.
Try my Easy Black Bean Chili or this Black Bean Corn Avocado Salad with Rice next.
Why you’ll love it
This black bean soup has a combination of incredible flavors, a wonderfully rustic texture, and it’s really easy to make. It’s healthy and light and will be your new favorite way to use canned black beans. Does it get any better than making a budget-friendly meal that actually tastes good?
I think it’s the fragrant spices that take my version of this beloved soup to the next level. It’s earthy, smoky, and bright all at the same time, making it really special. You’ll be surprised at just how delicious a quick 30-minute soup can be. Oh, and the leftovers are just as tasty!
What you’ll need
- Olive oil, onion, garlic – to make the tasty aromatic base. I like sweet (Vidalia) onion, but yellow works too.
- Chicken broth – for more depth of flavor. Use vegetable broth if you prefer.
- Tomatoes – I love the flavor boost that a can of fire-roasted diced tomatoes brings, but in a pinch you can use the regular kind
- Black beans – they’re a great source of protein and very filling, and I always have plenty of cans of beans as a pantry staple
- Green chilies – these come chopped in small cans in the Mexican or international section of the grocery store. I chose mild for this recipe.
- Red bell pepper – for color and a hint of sweetness
- Chili powder, smoked paprika, ground cumin – my irresistible signature seasoning mix for this soup
- Lime juice – a little bit of acidity brings a burst of freshness and complements all the flavors. Don’t skip it, and always use fresh!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use an immersion blender to blend it right in the pot. I don’t make it completely smooth because it gives it texture and contrast.
- This is the Dutch oven I use.
- I love this can opener. It’s lasted me for years! And I store the rest of my limes in this cute lime saver for freshness.
How to make black bean soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion in a soup pot. Stir in the garlic, broth, diced tomatoes, beans, green chilies, red bell pepper, and seasoning. Simmer the soup until the vegetables are softened.
Blend the soup so that it’s mostly a purée. I like to leave some of it unblended. Add the lime juice, season generously with salt & pepper, and enjoy!
Black bean soup toppings
- I highly recommend chopped cilantro (or fresh parsley if you can’t have cilantro) to top this soup off! Scallions and red onions would be a good option as well.
- Avocado slices or Guacamole bring creaminess to this soup, as would sour cream.
- For even more freshness, garnish with some chopped tomatoes or salsa and a lime wedge.
- Try sprinkling shredded Mexican cheese on each bowl for some cheesy goodness.
- Tortilla strips give it an extra crunch.
Substitutions and variations
- It can be made into a vegetarian black bean soup (vegan, in fact) no problem if you substitute the chicken broth for vegetable broth. Everything else is vegan friendly as written.
- For a spicy kick, add in a 1/2 teaspoon of cayenne pepper or use spicy green chilies instead of mild.
- This recipe is easily doubled. Simply straight double all of the ingredients.
What to serve with this soup
- I like the simplicity of pairing it with a slice of crusty bread.
- You can also serve it with a side salad. Try mixed greens with this Chipotle Cilantro Lime Ranch Dressing or my Creamy Pesto Dressing. Or this tasty Avocado Corn Salad.
- I’ve been known to eat this with a grilled cheese sandwich.
Leftovers and storage
- This soup makes fantastic leftovers. Store in an airtight container in the fridge for 4-5 days.
- Reheat in a small saucepan over a low heat, stirring occasionally. You can also microwave it in small increments until warmed through.
- You can absolutely freeze this soup! It’ll be good for up to 3 months. I’d thaw it in the fridge overnight before reheating for best results.
More cozy soup recipes
If you made this quick black bean soup, please leave a star rating and comment below! Don’t forget to tag me #saltandlavender on Instagram if you make any of my recipes.
Easy Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes with juices
- 3 (14 ounce) cans black beans drained & rinsed
- 1 (4 ounce) can diced green chilies with juices
- 1/2 red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt & pepper to taste
- Toppings (optional): chopped cilantro (recommended), sour cream, tortilla strips, avocado, etc. to taste
Instructions
- Add the oil and onion to a soup pot and sauté it over medium heat for 5-7 minutes (it's ok if it lightly browns – more flavor!).
- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices.
- Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly open, reduce the heat, and simmer for 8-10 minutes.
- Using either an immersion blender or a regular blender, blend most of the soup (use caution – you may want to let it cool a bit first). You can blend it all, but I like to leave it a bit chunky.
- Stir in the lime juice, and season with salt & pepper as needed (I found that I needed to add a fair amount of salt).
- Serve as-is or with desired toppings.
Notes
- This recipe serves 4, but it’s easy to double all the ingredients if you need extras (just make sure to use a decent size pot).
- Want to make this a spicy black bean soup? Add in 1/2 teaspoon cayenne pepper or use spicy green chilies (I used mild ones).
- Nutrition info doesn’t include any soup toppings.
- You can also find this recipe in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on October 24, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
This is seriously delicious and so simple to make. This will definitely be a staple in our home!!
Wonderful! 😀 Thanks, Kara!
I love love this soup! Highly recommend 💕😋
Thank you, Kathryn!
Excellent soup!
Thanks for the great recipe!
You are very welcome, Lezlie!! 😀 Thanks for your 5-star review!
A quick, easy and delicious soup. We love
it thanks
You’re very welcome, Maggie!
Excellent! I tend to shy away from “easy” and “fast”; been burned a few times. But what drew me to this recipe was the picture; that was what I was looking for. Later that day, I made a second batch of this wonderful soup. I like to make a bunch ahead of time and freeze in containers for my lunch at work.
I’m so glad it was a hit!! Thank you!
So delicious and easy! Only added a jalapeño for a little extra kick
So happy you liked it!! 😀
OMG, This Quick Black Bean Soup was so good! And cooked up so fast. Full of flavor.
Thanks for this recipe, my husband loved it, it could become a staple for us. Quick and easy and really good.
Thank you so much!! I’m glad it was a hit, Linda! 😀
Another winner from you, Natasha. So much flavor. I topped with some tortilla strips, the kind from the salad topping section. I’ll be making this as a meal prep for lunches. I had bariatric surgery four months ago and soups are my go to. Thank you!
That’s wonderful to hear, Denise!! 😀 You’re very welcome. Appreciate your review!
Natasha – I just finished making this very tasty and oh so easy one pot soup. Can’t wait for hubby to try it tonight but I know he’ll Love It. I added just a tad more garlic as the cloves were small, and a small amount to cayenne pepper which gave it a bit of heat in my throat.
Next time I’ll at LEAST double the recipe, so we’ll always have some on hand for an easy prep dinner, company, or football Sundays.
I esp love that I had all the ingredients – no red bell pepper, but I had a jar of roasted red peppers on hand, so I used some of these and chopped them up.
This is restaurant quality soup. Thank you❤️
Wonderful!! 😀 Thank you so much for your detailed review, Susan – I very much appreciate it! Hope you husband loves it too.
I made exactly as written except added one chipotle pepper from a can of peppers for a little more heat. Delicious!
I’m thrilled you enjoyed it, Kathleen!! Thank you!!