Black Bean Soup

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.

Black bean soup in a bowl next to a napkin
Photo by: Gayle McLeod

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?

Ingredients for black bean soup on a table

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.

Cooking veggies in a pot for black bean soup

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.

Cooking beans and veggies in a pot for black bean soup

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!

A white bowl of black bean soup next to limes

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!

A white bowl of black bean soup

Black Bean Soup

4.95 from 19 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Author: Lisa Bryan
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!

Ingredients

  • 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
  • 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.

Instructions 

  • 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.
    Sauteing vegetables in a pot for black bean soup
  • Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
    A pot with veggies for black bean soup
  • 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.
    Cooking a black bean soup in a white pot
  • 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.
    Blended black bean soup in a pot
  • Ladle the soup into individual bowls and garnish with your favorite toppings.
    A bowl of black bean soup topped with avocado and sour cream

Lisa’s Tips

  • Each serving is about 2 cups.

Nutrition

Calories: 394kcal, Carbohydrates: 62g, Protein: 21g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1822mg, Potassium: 1134mg, Fiber: 24g, Sugar: 3g, Vitamin A: 2657IU, Vitamin C: 18mg, Calcium: 152mg, Iron: 7mg
Course: Soup
Cuisine: Mexican
Keyword: Black Bean Soup, Black Bean Soup Recipe
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42 comments on “Black Bean Soup”

  1. This was delicious! I had some leftovers of your carnitas in the freezer so I added that too, worked out fab. 5 stars

  2. Ever since I had black bean soup at one of Jose Andres’ restaurants, no other could compare. Then I found Cuban black beans from Trader Joe’s but supply chain issues ensued and led me to figure out how to create the flavors I was craving for myself. Enter Lisa’s recipe. SO. GOOD. I only had poblano and crushed red pepper but followed the rest of the recipe and am hooked. Definitely adding to the rotation. It’s the perfect blend of southwest flavors I love. Thanks so much for sharing!!!5 stars

  3. I made this tonight. Really a keeper! Black bean soup is usually pretty boring but as your YouTube video said, the flavors just roll off your tongue with this one. I used no substitutions – everything was perfect. You can really dress this up any way you want with the toppings – cheese, green onions, sour cream. I made it with Veggie stock and it’s fantastic. Thank you!5 stars

  4. Thank you for sharing this recipe! So easy and delicious. I only had two cans of beans so I also added corn and a chopped red pepper. I toped with homemade salsa and it was the perfect autumn supper!5 stars

  5. We eat a lot of black bean dishes so I thought I knew how this would turn out, but oh my gosh, it was even better than expected. I thought we’d have it for dinner then freeze the leftovers but it was too good and couldn’t wait to have it again the next day. 5 stars

  6. This was super easy to make and delicious! I used only two cans instead of three because three felt like a lot and loved it. 5 stars

  7. I made this recipe and it was fantastic. I didn’t have any coriander and I used chicken stock instead of vegetable stock but everything else including the suggested toppings. This will be one of go to soups from now on.5 stars

  8. I’ve made this recipe twice now and it’s awesome. So hearty and tasty, high in protein and low in fat. I didn’t have any toppings (sour cream, avocado) and it was still super delicious as is. Love it! 5 stars

  9. Perfect! It was delicious made exactly by your recipe. Thanks! 

  10. this is the best black bean soup I have had in years. I doubled the recipe and it was gone in a day. It’s a keeper for me. I put seriously sharp cheddar shreds and cilantro with crushed nacho almond chips on it. Yummy!!5 stars

  11. Turned out well. I halved the recipe as I only had 8oz of dried beans that I prepared in the slow cooker. The only ingredient I had to sub was coriander because I didn’t have any. I used a little Garam masala. I enjoyed it served with white rice. Comforting and tasty!4 stars

  12. This was wonderful! So healthy and full of flavor!
    Lisa, thank you for another great recipe :-)5 stars

  13. I made this tonight. It was loved by all!5 stars

  14. This was so good! I ate one serving tonight and froze the rest of it. Can’t wait to enjoy it again in the future.5 stars

  15. Is the calories correct?  The recipe has 3 cans of beans each with 385 calories.  How the the recipe yield 4 servings of 200 calories?

  16. Delicious! Thanks for the recipe.5 stars

  17. Just made this soup, and your mother is right . It is delicious … and really easy!
    Thanks for another wonderful recipe!5 stars

  18. This soup is delicious!! 😋 I’m not gonna lie – it’s not very pretty but it’s packed full of flavour and was the perfect dish for a cool Fall night. I topped mine with some avocado and Greek yogurt. So tasty!! Thanks, Lisa – another great recipe to add to my stash.5 stars

  19. Made for my sister while she was recovering from surgery. The most food she has eaten in
    several days and she went back for more! So delicious and healing :-)5 stars

  20. Definitely not the most appetizing looking soup when it comes off the stove but it is absolutely delicious even without any toppings!5 stars

  21. Wow, thank you so much for this recipe! Delicious ☺️

  22. I guess I couldn’t wait to make this recipe since it was calling my name. Truly delicious. The lime juice at the end really makes it pop and I love the coriander. Thanks again, Lisa.5 stars

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