This outrageously flavorful black bean soup recipe is simple to make in just 30 minutes! It uses canned beans and other inexpensive everyday ingredients. Eat it as-is or load it up with your favorite toppings!
Try my Easy Black Bean Chili or this Black Bean Corn Avocado Salad with Rice next.
Why you'll love it
This black bean soup has a combination of incredible flavors, a wonderfully rustic texture, and it's really easy to make. It's healthy and light, and I bet it'll be your new favorite way to use canned black beans. Does it get any better than making a budget-friendly meal that actually tastes good?
I think it's the fragrant spices that take my version of this beloved soup to the next level. It's earthy, smoky, and bright all at the same time, making it really special. You'll be surprised at just how delicious a quick 30-minute soup can be. Oh, and the leftovers are just as tasty!
Ingredients for black bean soup
- Olive oil, onion, garlic - to make the tasty aromatic base. I like sweet (Vidalia) onion, but yellow works too.
- Chicken broth - for more depth of flavor. Use vegetable broth if you prefer.
- Tomatoes - I love the flavor boost that a can of fire-roasted diced tomatoes brings, but in a pinch you can use the regular kind
- Black beans - they're a great source of protein and very filling, and I always have plenty of cans of beans as a pantry staple
- Green chilies - these come chopped in small cans in the Mexican or international section of the grocery store. I chose mild for this recipe.
- Red bell pepper - for color and a hint of sweetness
- Chili powder, smoked paprika, ground cumin - my irresistible signature seasoning mix for this soup
- Lime juice - a little bit of acidity brings a burst of freshness and complements all the flavors. Don't skip it, and always use fresh!
Can I make it vegetarian or vegan?
- Of course! It can be made into a vegetarian black bean soup (vegan, in fact) no problem if you substitute the chicken broth for vegetable broth. Everything else is vegan friendly as written.
How to make black bean soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion in a soup pot. Stir in the garlic, broth, diced tomatoes, beans, green chilies, red bell pepper, and seasoning. Simmer the soup for about 8 to 10 minutes.
Blend the soup so that it's mostly a purée. I like to leave some of it unblended. Add the lime juice, season generously with salt & pepper, and enjoy!
Helpful tips
- I use an immersion blender to blend it right in the pot. I don't make it completely smooth because it gives it texture and contrast.
- For a spicy kick, add in a 1/2 teaspoon of cayenne pepper or use spicy green chilies instead of mild.
- This recipe is easily doubled. Simply straight double all of the ingredients.
Black bean soup toppings
- I highly recommend chopped cilantro (or fresh parsley if you can't have cilantro) to top this soup off! Scallions and red onions would be a good option as well.
- Avocado slices or guacamole bring creaminess to this soup, as would sour cream.
- For even more freshness, garnish with some chopped tomatoes or salsa and a lime wedge.
- Try sprinkling shredded Tex-Mex cheese on each bowl for some cheesy goodness.
- Tortilla strips give it an extra crunch.
What to serve with this soup
- I like the simplicity of pairing it with a slice of crusty bread.
- You can also serve it with a side salad. Try mixed greens with this chipotle cilantro lime ranch dressing.
- I've been known to eat this with a grilled cheese sandwich.
Leftovers and storage
- This soup makes fantastic leftovers. Store in an airtight container in the fridge for 4-5 days.
- Reheat in a small saucepan over a low heat, stirring occasionally. You can also microwave it in small increments until warmed through.
- You can absolutely freeze this soup! It'll be good for up to 3 months. I'd thaw it in the fridge overnight before reheating for best results.
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
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. to taste
Instructions
- Add the oil and onion to a soup pot and sauté it over medium-high heat for 5-7 minutes (it's ok if it lightly browns - more flavor!).
- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell 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 8-10 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 it a bit chunky.
- Stir in the lime juice, and season with salt & pepper as needed (I found that I needed to add a fair amount of salt).
- Serve as-is or with desired toppings.
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
This recipe was originally published on October 24, 2019. It's been updated with new photos and better instructions but is the same great recipe!
PATRICIA HARGRAVES says
This soup was outstanding! Thank you for posting!
Natasha says
You're welcome!! 🙂
Joyce says
It was delicious!!!! Served with dollop of plain Greek yogurt and squeeze of fresh lime.
Will make it again for sure!
Thank you Joyce
Natasha says
You're very welcome!! So pleased you enjoyed it, Joyce!
Julie says
Looks great! I’ve made almost identical recipe for years and w adapt it somewhat since seeing yours. Going to try the green chilis.
Suggestions:
Double recipe for sure! I make 5 qts and freeze half. For doubled recipe:
Chop and sauté 5 carrots and 5 stalks of celery w onion.
Skip or reduce paprika
Add 2 cans puréed pumpkin. You won’t taste it. Libby original best.
No fresh lime? Add in 2 T tajin seasoning. It’s chili peppers and dehydrated lime. We have the “mild” version.
Use low sodium broth.
We love it and so do vegetarian friends/family.
Thx for all your great recipes!
Natasha says
Sounds good to me!
Alison says
This was delicious and easy to make. Thanks for the great recipe!
Natasha says
You're very welcome, Alison! Thanks for your review!
Bernadette says
Love this recipe, it's cooking now, I believe I've made this four times so far but I do have a suggestion. When I first made it with the one teaspoon of smoked paprika I found it was too much and took over the flavor of the soup but that's just my taste. Now I stick to a nice quarter teaspoon. I would recommend starting off small with this ingredient and just add more to your taste. I do use the immersion blender as she recommends and it comes out like chili almost. A fabulous delicious recipe. I love it and it's so easy and quick.
Miranda @ Salt & Lavender says
Good tip! So glad it's a favorite recipe of yours, Bernadette! 🙂
Londa says
Hi Natasha, looking forward to making this! Quick question. Are the serving sizes based on a cup? Asking because im trying to see If I need to double or triple the recipe because I need 6 cups. Thanks!
Natasha says
Hi! Honestly, I am not sure. The nutrition calculator simply divides the recipe into 4 equal parts.
Bernadette says
Updated...great recipe. used 1/4 tsp smoked paprika rather than the teaspoon and it was fabulous. Found one tsp too dominating. And do use an immersion blender if you have one, it comes out more like a chili this way and thickens it up.i plan on making this often, it's really delicious and like she says, it's a very quick recipe.
Natasha says
🙂
Bernadette Walsh says
Loved the flavor till the smoked paprika went in...it ruined it for me. I thought it took away from the fabulous flavor it had before it went in. In. I would rather have added kielbasa instead of the smoked paprika.
Natasha says
That's too bad! I guess just omit it next time. It's my favorite part but I guess we all have different tastes.
Caroline C says
Just made this. So good! Served with avocado and sour cream, extra lime. Will definitely make it again. Thanks!
Natasha says
Fabulous! You're very welcome! Thanks for your review, Caroline! 🙂
Karen says
Many black bean soup recipes don’t have enough flavor. This one bucks the trend, and brings a delicious kick! So tasty.
Natasha says
Aww thank you so much!! 🙂
Melissa says
Instant favorite. Very simple, yet outstanding.
Natasha says
Great!! So happy you enjoyed it, Melissa.
Cathy says
I cooked dried black beans to use in this recipe just to cut down on salt.
Soup was delicious!! I’ll make this many times.
Natasha says
I'm so glad you enjoyed it!! 🙂
Jules says
This was perfect! It came together easily. We like spicy food, so we added 1 teaspoonful of red pepper flakes. This will definitely go into our fall/winter soup rotation.
Thank you
~Jules
Natasha says
Awesome!! 🙂
Judy says
Just wondering if you have a calorie count on this black bean soup. Sounds delicious.
Natasha says
Hi! I just calculated it for you.
Tara Kaufman says
We made this during [...] and comments from my kids included “this is incredible and I want some more!”
We need to double recipe next time.
Another salt and lavender hit as usual.
Thank you!
Natasha says
I am so happy to hear that, Tara! 🙂 (I edited your comment because bloggers have been told not to use buzzwords associated with the current events because it may affect our search rankings, so I am erring on the side of caution)
Emily says
I just made this soup. It’s delicious. Super easy too. I also squeezed a fresh lime wedge in the individual bowls. Definitely added great flavor!
Natasha says
That's great! Thanks for taking the time to leave me a comment! 😀
Masooma Z says
Made this today. Simple to make yet so flavorful. Loved it. Will be adding this to my rotation. Perfect for a cold day like today.
Natasha says
So happy you enjoyed it!! 🙂 Thanks for letting me know!
Victoria Wagner says
I made this wonderful soup using veggie broth for my family on Christmas Eve. It was a hit! I have vegan and gluten free cousins and they loved it. We had a mix in bar set up and added avocado, cilantro, sour cream and tortilla strips. I puréed a little over half the chunky ingredients so it still had texture but smooth at the same time. Can’t wait to make again. Thank you!
Natasha says
I am so glad it was a success, Victoria! Thanks so much for letting me know. ♥️♥️♥️
LizAnne says
Delicious soup and very easy to make. Made it as stated just added 1/8th teaspoon cayenne. Great idea to leave some of the beans whole and purée rest. Had a nice texture. Family asked to put this on rotation for fall/winter. Thank you for this nice recipe.
Natasha says
I'm so happy it was a hit! Thanks so much for leaving me a comment! 🙂
David Moses Perez says
I made this recipe and loved it -- and EASY was the the perfect word. This will become a keeper in our household. I followed the recipe to a "T" added the salt-to-taste as it suggested and was delicious. I went back for 3rds. The one thing I will do better next time is only blend half, so it's bit more chunky. Cheers and Enjoy!
Natasha says
I am so happy to hear it, David!! Thanks so much for leaving me a comment! 🙂