Black Bean Soup


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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.

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

4.94 from 89 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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!



  • 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
  • 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.
    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.


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. ANOTHER winner! The soup came together so quickly yet I was pleasantly surprised at the depth of flavor. My fav black bean soup to date.

  2. I have made this so many times. I love it and so do my guests! My daughter is a vegetarian and her husband is gluten-free so this fits into their weekend visit perfectly. The only thing I changed was to leave out the jalapeño.

    You won’t be disappointed by this recipe. So good!5 stars

  3. What is driving up the sodium in this recipe? You are using low sodium in both the beans and broth. 1822 mg sodium seems like a lot for this.

  4. I’ve been searching for a really good black bean soup recipe and this has become my “go to” recipe! It’s the best I’ve ever made and always receives raves from friends. Thank you!5 stars

      1. I enjoyed the soup but it was quite salty for me. I will halve the salt next time. Used a chopped red chile pepper instead of jalapeño and had a nice heat without being too much. Wasn’t sure what the avocado added to the soup. Thought it was delicious as is.4 stars

      2. Hi Mindy – it sounds like you may not have used low-sodium broth. That could have made it extra salty. :)

  5. I had a few cans of black beans and decided to try this black bean soup. Yum! Followed recipe ingredients as instructed; no changes. Do not skip toppings — they’re everything! 😋5 stars

  6. How would I convert the canned black beans into dried black beans? Is 15 ounces canned equivalent to 15 oz soaked beans? I am anxious to try your recipe.

    1. Hi Chris – you can reference this measurement: 1 (15 ounce) can black beans = 1 ½ cups cooked beans, drained.

    2. This soup is perfect as written, but can also be played with. The toppings are non-negotiable for me though. Thanks!5 stars

  7. This is by far my favorite recipe!!!!! I make this every week. It is so easy to put together and you have a homemade warm meal in less than an hour. You can’t mess this one up. I do use a bit less cumin in mine and I make sure I have a good amount of onion carrot celery and of course garlic. You need to put this recipe in your next cookbook😉5 stars

  8. Hi, Lisa! This is definitely a great recipe. Delicious! I was wondering though, can you tell me the size of the Weck glass jar you used as demonstrated at the end of the video? That size seems perfect. Thanks!5 stars

  9. I love this recipe. Easy to make and very warming on this rainy day. I used a sample spice packet I had on hand (Penzy’s Southwest Seasoning) and added some extra cumin. Turned out perfectly!5 stars

  10. This is a delicious recipe for Black Bean soup. A little spicy only because I didn’t have my glasses on when I read the ingredients and added 1/2 teas. of cayenne pepper instead of an 1/8th! Lol Really made me stand up straight!
    Next time I’ll put my glasses on and buy a lime before I make this. Thank you Lisa!5 stars

    1. Oh no!! Though I have to admit I’ve done the same myself a time or two, haha. Enjoy your extra spicy black bean soup! ;)

  11. Yummy. I used dried black beans that I soaked overnight. Recipe is easy and delicious. Just the right amount of spice for me.5 stars

  12. Very nice, thanks for the recipe, love all your vegetarian recipes, especially the potato salad, please consider adding some raw food recipes! many thanks5 stars

    1. Thanks so much, Sandra! I’m happy you’re loving all my vegetarian recipes. I’ll keep that in mind for the future. :)

    1. Absolutely DELICIOUS!!! I added red bell pepper to sautée with the other veggies, and I didn’t need the lime or cilantro.. that’s how great the soup was by itself!!5 stars

  13. Delicious 😋 recipe Lisa. I love it. Specifically I’m only eating plants based meals. Lisa can you tell me where to get those glass containers. 

  14. Absolutely delicious and healthy option. I did not have a carrot on hand I thought about using canned carrots but I just opt them out completely and i added a serrano/jalepeno pepper, red chili flakes because I like the spice and it was absolutely delicious oh and also used bone broth instead of vegetable broth. Well definitely be a top favorite of mine thanks for sharing5 stars

  15. Omitted the celery and added some frozen corn. The flavor is surprisingly complex and delicious for simple ingredients!5 stars

  16. This soup is so delicious, especially with all the toppings! I make it frequently, even in the summer. The recipe is perfect. 5 stars

  17. I just made this and it’s delicious! Had it with cornbread like others suggested and it’s the perfect pair.5 stars

  18. I made this black bean soup for lunch today. It was so deliscious! I replaced the cayenne with 2 teaspoons of chipotle Tobasco sauce which gave the soup a nice smoky flavor. 

      1. Excellent and easy to make.
        I use my own homemade chicken stock and topped with sour cream and lime juice.
        This recipe is a keeper5 stars