Easy Black Bean Soup-A simple and healthy soup made with canned black beans and everyday ingredients! This flavorful black bean soup is vegan, gluten-free, and vegetarian.
Black beans are my favorite beans and I especially love them in this Easy Black Bean Soup. It is filled with healthy ingredients and seasoned to perfection. And the best part? This recipe is made with everyday basic ingredients, that I bet you already have on hand.
This soup is perfect for lunch, busy weeknights, or feeding a hungry crowd. Our entire family loves this soup and we all get excited when it’s on the menu! It hits the spot every time.
Canned Black Beans
This Black Bean Soup is EASY because I use canned black beans! You don’t have to go through all the hassle of cooking your own beans to have a delicious homemade soup. Canned black beans are a quick and affordable way to get a really yummy soup on the table in no time!
How to Make Black Bean Soup
This is a really easy soup recipe that comes together in no time at all. Let’s make some soup!
- In a large pot, heat the olive oil over medium-high heat. Start with the veggies that will need the most time: onion, carrot, celery, and red pepper. So many beautiful colors right off the bat!
- Stir occasionally for about 5 minutes, until everything is tender, and then add in the garlic. Cook for 2 more minutes.
- Now liquid! Pour in the vegetable broth, then stir in the rinsed and drained black beans, and toss some seasonings in: cumin, oregano, a bay leaf, salt, and pepper. Turn the heat way down and let it simmer for 25 minutes. I told you it was easy!
Tips for Thickening the Soup
You can enjoy the black bean soup as is, but I like to thicken it up a little.
Remove the bay leaf and use an immersion blender to puree a little bit of the soup. This gives it a thicker consistency, but don’t blend it completely smooth! You want to still have whole black beans throughout.
If you don’t have an immersion blender you can transfer some of the soup into your blender, pulse it, and pour it back into the pot with the rest of the soup.
Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! You could put out:
- Homemade Tortilla Chips
- Pico de Gallo
- Sliced avocado or Guacamole
- Shredded cheese
- Plain Greek yogurt or sour cream
If you are looking for side dishes to go with your big pot of black bean soup, here are a few of our favorites!
- Easy Cornbread
- Easy Green Salad
- Fresh Corn Salad
- Buttermilk Drop Biscuits
- Mexican Rice
- Mango Black Bean Quesadillas
How to Store
You can keep leftover black bean soup in a container in the refrigerator for up to 5 days. Black bean soup also freezes beautifully. Pour room temperature soup into a freezer container or freezer bag and freeze for up to 2 months. Make sure you label and date your soup so you know what it is!
More Soup Recipes:
- Vegetable Soup
- Pasta Fagioli
- Smoky Tomato Soup
- Easy Butternut Squash Soup
- Easy Minestrone Soup
Easy Black Bean Soup
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 cloves garlic, minced
- 60 oz (4 cans) black beans, rinsed and drained
- 32 oz vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
- Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
Have you tried this recipe?
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Photos by Dishing Out Health
Thanks for Sharing!
If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.
Just finished a bowl of this soup, Wonderful! Will make again. Made Cornbread to go with it. Had one little moment of panic. When I used my hand blender on it, I forgot to take Bay Leave out, lol. Just picked out the bits as I chewed them.
Oh I also added Polish Sausage in it too.
Delicious, quick and easy. I even had all the ingredients on hand. This is a very good soup that my 5 year old granddaughter and everyone else loved. It is simple to make, healthy and rich in flavor. My husband said, “black bean soup – I don’t think so.” Then he tasted it and was shocked that he actually liked it – a lot. This is a dish to make repeatedly, a new comfort food, needed now more than ever – thank you.
This is my 2nd time making it. It’s very good!
This soup is so good! Our whole family enjoyed it with a lot of different toppings.
Thank You for sharing this wonderful recipe!
It’s a life saver for picky eaters at my house!!!
Thank You again ❤️
Five star recipe❤️
Just delicious and easy thank you
This is one of my favorite recipes, and I make it all the time now. I love the texture from throwing half the soup in my Vitamix but still leaving some chunky/whole beans. Such great flavor in this soup!
I have this on rotation during our L.A. winters, (dips into the 40’s brrr!)
I set out all kinds of toppings and my family has fun customizing.
This is also really good over a baked potato and cilantro lime rice!!!
Thanks Maria for keeping this family healthy and well fed!
You are welcome! I am glad you loved the soup.
Really, really yummy soup. Soup-er easy to make with all of the wonderfully healthy ingredients. You should set up a soup truck. This is a’home’ run!!
Delicious! Very flavourful. Perfect for a cold winter night. Thank you!
This was fantastic! Way more interesting and delicious than your average black bean soup and easy to prepare. I only had three cans of black beans but that was no problem. Thank you!
Really great (and easy recipe)! Highly recommend using the immersion blender to thicken up the soup. You could easily increase the diced carrots and celery as well. Very flavorful. I plan to add this to my winter soup rotation. Thank you for sharing Maria!
Hi. I just made your easy Black Bean soup. Great flavor but I had a question. It was so thin after cooking. I even pureed 3 cups of it like you suggested but after adding back there were hardly any beans. I used 4 cans of beans to total just over 60 oz but it didn’t seem like it was near enough beans?
I always use 4 cans, but if you want it thicker, you can add one more can.
Excellent recipe! Simple, quick and easy. My second time making it today! Yum
Thankyou this recipe is perfect YOU ARE A COOL COOK
I love this recipe but my mother is not a cumin fan.. I’d add less next time but my partner and I love this as is!! Very good recipe!
I made the Easy Black Bean soup and it was fantastic – the best black bean soup I’ve ever had. Substitutes green pepper for the red pepper and lemon juice for the lime juice since I didn’t have either. Turned out great! Thank you for such great recipes!
This was sooooo freaking delicious. I used to get my black bean soup from Panera Bread and they stopped carrying it. Panera has nothing on this recipe and I am in love again!! I have already shared this recipe with friends.
The BEST ever! Easy and delicious!!
Hello! I’ve been wanting to try this recipe for a while now, and I finally made the soup last night. It was amazingly delicious! I substituted the vegetable broth for chicken broth and it was so good! I also cooked some brown rice mixed with quinoa on the side and added it to the soup as a final touch. Thank you for this recipe. I now feel confident in making bean soup. 🙂
Super easy and delicious!
Followed the recipe to a T and I was so happy with it! Don’t think there’s much room for adjustments. I have left overs in the fridge and freezer. Thank you for this easy and thorough recipe. So easy to make and really hit the spot!
I am so glad you love the soup.
I made it just like the recipe said & it was DELICIOUS! Thank you so much. I will definitely be making this again!
It’s a good one! We make it all of the time.
This is super simple, full of flavor, and delicious! No special techniques or hard to find ingredients required. This will go into our monthly winter meal rotation.
It’s a staple at our house.
Very good soup. I used just a bit more garlic. The fresh cilantro and lime juice is key for this recipe. You can use more than one carrot and celery if you like. It made it just right. Will make again.
Glad you loved the soup!
This black bean soup looks delicious and am ready to make it. However under the nutritional information the sodium was not included. Most of my family are on sodium restricted diets so not sure what they number would be. Could anyone help me calculate that number per serving? Thank you.
I would love to make this soup. Looks so good but sodium not listed under nutritional values. Can anyone help?
Ok, we too watch our sodium. So I used a low salt (140mg) chicken broth, and three cans of black beans at 130 mg of sodium in each serving…came to 10.5 x 130…however if you rinse your beans under cool water till clear you can reduce that sodium by 40%. The fourth can I used was a seasoned black bean at 300 mg per serving x another 3.5…so the beans and broth were the only sodium I used and diving total sodium by 6 servings it came to a little over 400 mg of salt…it would be higher per serving if you then added more salt to the soup…
I just made this soup for the first time tonight and I’ll definitely be making again. It was hearty and delicious, perfect for a cold night. The only addition we made was Cholula for some spice. This is a keeper for sure!
Glad you loved it.
Excellent soup. Although I made a couple changes. I used Better Than Bouillon low sodium chicken broth and added a couple tablespoons of tomato paste. The tomato really kicked it up a notch with flavour!
This a very good recipe for black bean soup. I gave the recipe four stars because the amount of cumin is overbearing, that’s all you taste. I had to add more broth to be able to reduce the cumin taste. Next time I will only put in a teaspoon.
Is the calorie count for one serving or the whole pot
I added a 4oz can of chilies, a seeded and diced jalapeno, and a little green pepper.
If this recipe is bland for you, be sure to salt to your liking, and don’t forget the squeeze of lime to finish with…the lime is the secret.
Made this on a whim this on Sunday and it was so yummy. I blended up the majority of the soup which and topped it with sour cream, cheese, cilantro, green onions, and lime juice and it was everything I wanted from a black bean soup. I think this is my new favorite black bean soup recipe, easy and very good.
Yahoo! So glad you loved it!
Added a Jalapeno and a touch of cayenne for some heat and garnished with radishes and chives. Served with a cheese and spinach quesedilla. Kind of a south of the border grilled cheese and tomato soup!
I made this with dried beans instead of canned. Came out great. Family loved it. Will definitely make it again. Thanks for sharing.
You are welcome!
Easy Saturday diner, going to serve it with corn chips and guacamole. I did add leftover ham and a jalapeño for a little kick.
Glad you loved the soup!
This recipe is delicious. I modified it to half recipe but used 3 cans of beans, everything else was half. Pepper jack cheese on top gives it a good kick and makes the soup very creamy. I use blender to make dip out of leftovers. This recipe is top notch!
I am glad you loved the soup!
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