A hearty, healthy bowl of black bean soup is exactly what the soul calls for on a chilly fall afternoon. Rich in fiber and protein, this soup is bursting with flavorful elements and feel-good ingredients.
Why this recipe works
This black bean soup recipe is made easy with the use of canned black beans which are not only affordable but are a much quicker alternative to cooking your own beans. In fact, this soup only takes 40 minutes total to come together, prep included.
Loaded with onion, celery, carrots, garlic, and heaps of spices and seasonings – you truly can’t go wrong with creamy black bean soup. Pile it high with your choice of toppings such as avocado, sour cream, cilantro, and tortilla strips much like you would top chili or even taco soup.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEANS – This recipe calls for canned black beans. Drain and rinse them before beginning.
VEGGIES – Yellow onion, carrots, celery, and garlic lend this soup plenty of texture and earthy flavor, plus some additional vitamins and nutrients.
How to Make Black Bean Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat a large soup pot over medium and add the olive oil. Then add onions, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally.
- Add in ground cumin, sea salt, dried oregano, red pepper flakes, and ground pepper then mix to combine.
- Pour in black beans and vegetable broth and cook for about 20-25 minutes on low heat.
- Remove about 3-4 cups and place in a blender or food processor along with ¼ cup cilantro and 1 tablespoon fresh lime juice, and puree.
- Add back to the pot and cook for another 5 minutes, then serve hot with your choice of garnishes.
Frequently Asked Questions & Expert Tips
Store any cooled leftover black bean soup in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over medium-low heat.
Yes, this soup will freeze well. Transfer the cooled soup to an air-tight container, leaving space at the top so it can expand, and freeze for up to 2 months.
You can definitely puree the entire soup if that’s the consistency that you prefer! Otherwise, you can puree only a portion, or skip pureeing altogether. The choice is completely up to you and boils down to individual preference.
Serving Suggestions
Serve black bean soup with a garnish of sour cream, sliced avocado, tortilla strips, chopped cilantro, and a wedge of lime. Though this soup is hearty and filling all on its own, you can easily serve it up with chunks of bread for dunking. Enjoy warm from the stovetop.
More Soup Recipes
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Black Bean Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion chopped
- 1 large carrot peeled and thinly sliced – about 1 cup
- 2 ribs of celery finely chopped – about 1/2 cup
- 4 cloves garlic minced – 2 tablespoons
- 1 Tablespoon ground cumin
- ½ Tablespoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- 60 ounces canned black beans no salt added, drained and rinsed
- 4 cups low sodium vegetable broth
- ¼ cup fresh cilantro
- 1 Tablespoon fresh lime juice
Optional Garnish
- sour cream
- avocado slices
- chopped cilantro
- lime wedge
- tortilla strips or chips
Things You’ll Need
- Food processor or blender
Before You Begin
- Store any cooled leftover black bean soup in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over medium-low heat.
- To freeze – transfer the cooled soup to an air-tight container, leaving space at the top so it can expand, and freeze for up to 2 months.
- You can puree the entire soup if that’s the consistency that you prefer. Otherwise, you can puree only a portion, or skip pureeing altogether. The choice is completely up to you and boils down to preference.
Instructions
- Heat a large soup pot over medium and add the olive oil. Then add the onions, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally.
- Add the ground cumin, sea salt, dried oregano, red pepper flakes, and ground pepper then mix to combine.
- Pour in black beans and vegetable broth and cook for about 20-25 minutes on low heat.
- Remove about 3-4 cups of the soup and place in a blender or food processor along with ¼ cup cilantro and 1 tablespoon fresh lime juice, and puree.
- Add the pureed mixture back to the pot and cook for another 5 minutes, then serve hot with your choice of garnishes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Lindsay Formaro
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Bree says
why drain and rinse the canned beans? thats removing much of the nutrients and flavor!
Amanda Davis says
It reduces the sodium as well. You can leave it if you want!
Mary says
Can the bean mix just be mashed if no blender or food processor is available ? Would this make a big difference in the resulting dish ?
I’m vegetarian and eat lots of beans for protein. I’m excited to try this recipe. TY
Amanda Formaro says
Yes you can do that, it just won’t be as creamy. :)
BRUCE W. says
I LOVE BLACK BEANS. WE SAUTE ONION AND ADD LARGE CAN OF BLACK BEANS AND ONE HALF CUP OF WATER, BUT WE DON’T RINSE BEANS. SAUTE ABOUT A HALF HOUR. SERVE ON RICE.