Name: Easy Black Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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.

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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
Scallions
Avocado
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:

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. 🙂

5 from 7 votes

Easy Black Bean Soup

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!

Course Soup

Cuisine American

Keyword black bean soup recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 347 kcal

Author Natasha Bull

Ingredients

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.

Instructions

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.

Recipe Notes

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.

Nutrition Facts

Easy Black Bean Soup

Amount Per Serving

Calories 347 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 1726mg75%

Potassium 1314mg38%

Carbohydrates 59g20%

Fiber 23g96%

Sugar 4g4%

Protein 20g40%

Vitamin A 816IU16%

Vitamin C 62mg75%

Calcium 152mg15%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

How do you make black bean soup?

Recipe notes & tips:

What to serve with black bean soup

Love beans? Try these recipes:

Easy Black Bean Soup

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