Black Bean Soup

This easy black bean soup is a delicious, comforting, and protein-packed vegetarian meal. With its rich blend of spices and hearty vegetables, it makes the perfect 30-minute dinner.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 30 minutes
• Budget-friendly ingredients
• Packed with protein and fiber
• One-pot meal for easy cleanup
• Creamy and chunky texture combination
• Perfect for meal prep and freezing
• Versatile toppings and customizations
• Naturally vegan and gluten-free
• Full of robust, earthy flavor
• Great use of pantry staples like canned black beans

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 1 large carrot, peeled and diced
• 2 celery ribs, diced
• 1 jalapeno pepper, deseeded and diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• 3 (15-ounce) cans low-sodium black beans, drained and rinsed
• 3 cups low-sodium vegetable or chicken broth
• 1 to 2 tablespoons fresh lime juice
• Optional toppings: fresh cilantro, red onion, avocado, sour cream, lime wedges

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, carrot, celery, and jalapeno; cook for 4 to 5 minutes until softened.
3. Stir in garlic, cumin, oregano, coriander, cayenne, and salt; cook for 1 minute until fragrant.
4. Add black beans and broth; bring to a boil.
5. Reduce heat, cover, and simmer for 15 minutes.
6. Blend partially using an immersion blender or regular blender (1 to 2 cups) and return to pot.
7. Stir in lime juice and adjust seasoning to taste.
8. Ladle into bowls and garnish as desired.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Add a 4 oz can of diced green chiles or Rotel for more spice
• Stir in a handful of corn kernels for sweetness
• Add chopped spinach or kale for extra greens
• Use chicken broth for added depth (if not strictly vegetarian)
• Top with guacamole or tortilla strips for texture

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Store in freezer-safe containers for up to 3 months.
• Reheat: Microwave 1–2 minutes or reheat on the stovetop over medium heat until warmed through.

FAQs

How do I thicken black bean soup?

Blend a portion of the soup or simmer longer uncovered to reduce the liquid.

Can I use dried black beans?

Yes, but they must be soaked and cooked beforehand. Canned beans make this quicker.

Is this soup spicy?

It has mild heat from cayenne and jalapeno. Adjust amounts for your preference.

Can I make this in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4. Blend before serving.

What toppings go well with black bean soup?

Try sour cream, avocado, red onion, cilantro, cotija cheese, or lime.

How long does it last in the fridge?

It keeps well for up to 5 days in an airtight container.

Can I freeze black bean soup?

Absolutely. It freezes well for up to 3 months.

What if I don’t have an immersion blender?

Use a regular blender for 1–2 cups of soup, then return it to the pot.

Is it vegan?

Yes, if using vegetable broth and skipping dairy toppings.

Can I add meat?

Sure! Add cooked shredded chicken, ground turkey, or sausage if desired.

Conclusion

This black bean soup is the ultimate go-to for a satisfying, plant-based meal. With bold flavors, easy prep, and flexible add-ins, it’s a staple recipe you’ll keep coming back to.

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