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. (to taste)

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!

How to make black bean soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing onion and adding ingredients for black bean soup to a soup pot

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.

using an immersion blender to puree black bean soup

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.

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.

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