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 perfect for adding an earthy, robust flavor and meaty texture to your meals (including this black bean dip!). 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.
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!
Description
Video
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
- ⅛ 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.
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.
- 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.
Lisa’s Tips
- Each serving is about 2 cups.
Nutrition
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I absolutely love this recipe. I make it at least 2 times a month in the colder weather. We eat it over vegan cornbread. Everyone loves it!!
Glad this has been a hit for the cold weather season, Deanna!
Fantastic, I made a few tweaks for personal taste.Definitely a 5 star!
Thanks so much, Valerie! I’m happy to hear it gets your rave reviews.
Just made this and it will definitely be a go to for me in the future! I used Bone broth instead of veggie broth for some extra protein, really love all the hidden veggies. Thank you for sharing!
Happy to hear you’re loving this black bean soup, Ashley!
I made this tonight and it’s quick easy and delicious! I didn’t have cayenne pepper so I added pepper and some smoked paprika. I served it with crusty bread with herbed butter. My family loved this and asked if we could have it again next week. Great recipe, thank you!
Sounds like the perfect meal. Enjoy, Wendy!
Yes delicious! I added more black beans and 1 tablespoon of tomato paste to the veggies and garlic to add more flavor along with more black beans n chicken broth
Definitely added 2 tb lemon juice
I served it over brown rice
Sounds great with that extra layer of flavor! Enjoy :)
This recipe demonstrates that even simple ingredients can yield a tasty result. I just made this easy to follow recipe. The flavor is slightly savory and delicious, this is my new go to black bean soup recipe.
I couldn’t agree with you more, Greg! Glad you loved this soup.
How is chicken broth vegetarian?
Hi Elmer – I’m using vegetable broth, but you can use chicken broth if you’re not vegetarian.
I do not see it written anywhere How Many cans of black beans or any measurements for the spices . In the veggie mix , I see garlic Im the picture, but no where is it mentioned in the recipe. Does everyone just make up their own measurements for this recipe and hoping you put enough of every spice , and not too much of any spice ?
You can find all of the exact measurements at the bottom of the post in the recipe card. Make sure to scroll down to that.
Excellent recipe. Your blend of spices is wonderful. I replaced one can of black beans with pinto beans to act as a thickener and simmered it with a ham bone. This will be a go-to recipe for me.
Thrilled to hear you loved this black bean soup, Gerard!
Hi Lisa
Can I use the black bean soup recipe with other types of beans?
We enjoyed this Black Bean Soup last night and it will be a go-to this winter. The added kick of lime at the end was a welcome surprise. More limes along with all the other toppings on the table as well.
So glad you enjoyed it, Teri!
Fabulous black bean soup, the flavour were a touch aromatic that complimented the creaminess of blitzing some for thickening. Easy and quick. Will make again cutting down on stock and blend half to serve with rice as mains.
So happy you enjoyed the flavor of this black bean soup, Judy!
I just made this soup and thought it was delicious, I did increase the broth as I like my soup more brothy, I only has two cans of black beans but added a cup of leftover rice to bulk it up., I also didn’t blend it but it still tasted great!
Love that you made it more brothy and added rice. Sounds perfect!
This black bean soup was delicious and easy! Looking forward to trying more of your recipes! Thank you!
I’m so glad you enjoyed it, Libby!
Can’t wait to make the black bean soup. Thanks for the recipe
I make this often, love it, did I say love it, I make a large batch and freeze into single portions. Pop in microwave, add avocado n sheep yoghurt Yummm. Great no meat yet high in protein. Love your recipes Lisa cheers Kristine
It sounds like you’ve got this recipe down, Kristine! Love that routine!
Best Black Bean Soup !!!!
Has anyone made this with dried black beans?
Just made this with dried black beans. Simmered it on low for a couple of hours. Delicious!
This is just delicious and easy to make I topped mine with guacamole and sour cream and served it with whole wheat corn muffins. I might add some jalapeño, corn kernels and cheddar to the muffins next time. Thanks for the recipe!
What a delicious meal you made! Glad you enjoyed this black bean soup!
Thanks so much! This soup is so delicious!
Great to hear you enjoyed this black bean soup, Caren!
So very good; well-rounded and a meal in itself; I have loved every one of your recipes I have made.
Thanks so much, Sharon! I’m thrilled to hear you’re enjoying all my recipes, and especially this black bean soup. :)
I’ve always loved black bean soup. Years ago at a restaurant, the soup was so good that I went into the kitchen and practically begged the cook for the recipe. I got it. lol
But this recipe has so much more flavor. I didn’t add the jalapenos, instead added a 4oz can of medium hot green chilies. Also added a can of Rotel Hot diced tomatoes with Habaneros. I added 4 cans of the beans and increased the broth to 4 cups. Served with rice makes a full protein. YUM!!!
Hi Kathy – I’m sure the hot green chilies and diced tomatoes added such a delicious, spicy touch! Sounds like you’ve found a black bean soup recipe to come back to again and again.