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!

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?

1. Sauté the onion in a soup pot;
2. Stir in the garlic, diced tomatoes, beans, green chilies, red pepper, and seasoning;
3. Simmer the soup for 8 minutes;
4. Blend the soup so it’s mostly a purée (I like to leave some of it unblended for texture);
5. Add the lime juice and salt & pepper.

(full ingredients and instructions can be found in the recipe card below)

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:

• Crockpot Cabbage Soup with Beans, Sausage, and Potatoes
• 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. 🙂

5 from 2 votes

Print

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

Author Salt & Lavender

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

1. Add the oil and onion to a soup pot and sauté it over medium-high heat for 5-7 minutes.

2. Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red pepper, and spices.

3. 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.

4. 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.

5. Stir in the lime juice, and season with salt & pepper a needed (I found that I needed to add a fair amount of salt).

6. 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).