This black bean soup is one darn good vegetarian soup that’s humble yet dazzling. It’s layered with savory and spicy flavors, and can be made in about 30 minutes.
The Benefits Of Black Beans
If you’re not quite a black bean lover yet, let me tell you why you should be. They’re great sources of fiber and filling protein, light on the wallet, easy to cook with, and they’re perfect for adding an earthy, robust flavor and meaty texture to your meals. Yeah, they’re pretty great, eh?
You’ll often find me sprinkling black beans on burrito bowls, stuffed peppers, and taco salads – pretty much all my Mexican recipes. But you know I’m all about ingredient versatility. So what better way to make a vegetarian soup than with loads of veggies and black beans?
Black Bean Soup Ingredients
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I’ve tweaked it a bit to my liking!
- Vegetables: Onion, carrots, and celery (the usual mirepoix blend) give this soup a chunky veggie boost.
- Vegetable Broth: You can use vegetable broth or chicken broth in this recipe. It’s up to you, depending on if you’re trying to keep it vegetarian or vegan.
- Black Beans: While dried black beans are an option, you’ll need to cook them first before adding them into the soup. So to keep this recipe quick and easy, I’m opting for canned black beans.
- Spices: A blend of cumin, oregano, coriander, and cayenne pepper adds an earthy, spiced flavor that compliments the beans perfectly. And if you want this to have a bit more kick, add a pinch more cayenne!
Find the printable recipe with measurements below.
How To Make Black Bean Soup
I’m happy to say that this is a one-pot recipe! Those are always my favorites for a quick and easy dinner. Here’s how it goes.
You’ll start by sauteing the veggies in a large pot for 4 to 5 minutes. Then stir in and “toast” all of the spices for another minute, until they’re aromatic.
Next, add the black beans and chicken broth. Bring it to a boil, reduce the heat to low and let the soup simmer for about 15 minutes.
The last step is transforming this black bean soup to the perfect creamy yet chunky consistency. I’m using an immersion blender to blend a few rounds directly in the pot. But if you don’t have one, transfer 1 to 2 cups of the soup into a blender and puree it. Then stir it back into the pot along with fresh lime juice for a pop of bright flavor!
How To Serve Black Bean Soup
- Sprinkle some fresh toppings such as diced avocados, red onions (even pickled red onions), cotija cheese, or chopped cilantro.
- Add a dollop of sour cream for a creamy, fresh, and tangy touch!
- Serve with rice to make this an even heartier meal.
Storage Tips
- To store: Store any leftovers in an airtight container for 4 to 5 days in the fridge.
- To freeze: Pour this into a freezer-safe container and store in the freezer for up to 3 months. I love to use Souper Cubes to freeze individual servings (which can be found on my Shop page).
- For reheating: If frozen, thaw it in the fridge the night before. Then you can warm it up in a bowl in the microwave for 1 to 2 minutes. Or you can warm it up in a pot on the stovetop.
Black Bean Soup Recipe Video
Watch how beautifully this black bean soup comes together in the video below!
More Easy Soup Recipes
Excited to make more soups? Try out some of these personal favorites of mine – along with these other soup recipes!
Whenever you’ve got cans of black beans laying around – don’t forget to make this soup! And when you do, I’d love to hear how it turned out in a comment below!
Black Bean Soup
Don’t look past this easy black bean soup recipe! It’s a delicious vegetarian meal that’s filling and layered with savory and spiced flavors. Be sure to check out the video above for more details!
- 2 tablespoons extra virgin olive oil
- 1 large red onion, chopped
- 1 large carrot, peeled and diced
- 2 celery ribs, diced
- 1 jalapeno pepper, deseeded and diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 3 (15-ounce) cans low-sodium black beans, drained and rinsed
- 3 cups low-sodium vegetable or chicken broth, or more??
- 1 to 2 tablespoons fresh lime juice
- Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
-
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.
-
Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
-
Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
-
Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
-
Ladle the soup into individual bowls and garnish with your favorite toppings.
- Each serving is about 2 cups.
Calories: 201kcal, Carbohydrates: 27g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1006mg, Potassium: 479mg, Fiber: 10g, Sugar: 3g, Vitamin A: 2649IU, Vitamin C: 12mg, Calcium: 77mg, Iron: 3mg
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.