This black bean soup recipe is healthy, simple to make, and quick (it uses canned beans). Eat it as-is or load it up with your favorite toppings!
This is a great soup because it's fairly light and fresh-tasting, but you can also add some toppings to make it more into a meal. Otherwise, this is a great soup that you can eat as an appetizer or even a snack.
This soup can easily be made vegetarian (vegan, in fact) if you substitute the chicken broth for vegetable broth.
How do you make black bean soup?
- Sauté the onion in a soup pot;
- Stir in the garlic, diced tomatoes, beans, green chilies, red pepper, and seasoning;
- Simmer the soup for 8 minutes;
- Blend the soup so it's mostly a purée (I like to leave some of it unblended for texture);
- Add the lime juice and salt & pepper. (Full ingredients and instructions can be found in the recipe card below)
Recipe notes & tips:
- I use an immersion blender to blend it right in the pot (I prefer a plastic one like the one linked because it doesn't scratch the pot).
- Want to add some kick? Add in 1/2 teaspoon cayenne pepper or use spicy green chilies (I used mild ones).
- Recipe is easily doubled (double all ingredients).
- I recommend using fire-roasted diced tomatoes for more flavor, but regular ones will work in a pinch.
What to serve with black bean soup
- Chopped cilantro
- Tortilla strips (I used multi-colored ones in the photos)
- Shredded Tex-Mex cheese blend
- Sour cream
- Chopped tomatoes or salsa
- Lime wedges
I just love cooking with canned beans. They're delicious, super easy to use, a good source of protein, and nice and filling.
Love beans? Try these recipes:
- Easy Baked Beans with Bacon
- Corn and Black Bean Salad (Texas Caviar)
- Easy Black Bean Chili
- Chicken Fajita Soup
- Turkey White Bean Chili
- Easy Three Bean Salad
- Creamy Taco Soup
Will you cook this black bean soup?
Questions? Leave me a comment below. Don't forget to tag me #saltandlavender on Instagram if you make any of my recipes. 🙂
Easy Black Bean Soup
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1 (14 fluid ounce) can fire-roasted diced tomatoes with juices
- 3 (14 fluid ounce) cans black beans drained & rinsed
- 1 (4 fluid ounce) can diced green chilies with juices
- 1/2 red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt & pepper to taste
- Garnish (optional): chopped cilantro (recommended), sour cream, tortilla strips, avocado, etc.
- Add the oil and onion to a soup pot and sauté it over medium-high heat for 5-7 minutes.
- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red pepper, and spices.
- Increase the heat to high and bring the soup to a boil. Cover the pan with the lid slightly ajar, reduce the heat and simmer for 8 minutes.
- Using either an immersion blender or a regular blender, blend most of the soup (use caution - you may want to let it cool a bit first). You can blend it all, but I like to leave some whole beans in there for texture.
- Stir in the lime juice, and season with salt & pepper a needed (I found that I needed to add a fair amount of salt).
- Serve as-is or with desired toppings.
- This recipe serves 4, but it's easy to double all the ingredients if you need extras (just make sure to use a decent size pot).
- Want to make this a spicy black bean soup? Add in 1/2 teaspoon cayenne pepper or use spicy green chilies (I used mild ones).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition info doesn't include any soup toppings.