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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 was outstanding! The only thing I did different from the recipe was to add a cup of chopped carrots because I had some that needed to be used and after all ingredients were added to the pot and started to simmer I transferred the soup to my crock pot and cooked on low for 3 hours. Then used the immersion blender. I often transfer spaghetti sauce and chili to the crock pot like this. The flavor and texture of the sauce and chili are so good after simmering for 3 hours.
I’m so glad you enjoyed it, Trina!
I made this soup today. It was absolutely delicious. Very easy. I will be putting this in my lineup of regular soups that I make. For some reason I was out of fire roasted diced tomatoes so I used two cans of Rotel. I blended about half of it with my immersion blender. It was the perfect consistency. Thanks so much for this recipe.
You’re very welcome, Helen!
I was SO excited for this…Unfortunately, I found it to be an epic fail. It WAS tasteless. My fam jam disliked! I’ll stick to my main recipe. Thought I’d try yours 😊
Did you add enough salt? This is a popular recipe, so I am not sure what could have gone wrong?
Omg! It’s addicting. Everyone in the house was in love with this soup. Including my meat and potato husband that pouts when I feed him beans.
Love that!!!! 😀
Love this hearty simple soup!
Thank you so much, Corine! 😀 Appreciate your 5-star review!
This soup was delicious and easy to make. I loved everything about how it tasted, from the fire-roasted tomatoes and diced green chilies to the bit of sweetness from the red bell pepper. The seasonings were also spot on. My favorite part was the lime juice at the end, which elevated an already delicious soup to another level, and was the perfect finishing touch. I just did a review of this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. I wouldn’t change anything about this soup, it’s a winner!
Thank you, Daryl!
This soup is DELICIOUS!!! I had surgery and can only eat soup right now and this one made my day.
I’m so happy you enjoyed it!! I hope you feel better soon, Tess!
This was such a perfect dinner on a cold and rainy night, and was so easy to make after work. My husband and I each had two servings, it was that delicious. Will definitely make this again! Thank you as always Natasha, for another wonderful recipe ❤️
You are very welcome, Jenny!! 😀 I always appreciate your reviews!
Absolutely delicious. I had 2 bowls the night I made it.
Yay!! Thanks, Ellie! 😀
Sooooo good! I was expecting it to be a little bland (as bean soups sometimes are) but it was FULL of flavor. Going in the rotation. Thanks for the yummy recipe!
You’re very welcome!