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.
Toppings
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
- Chives
Serving Suggestions
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
- Ribollita
- Smoky Tomato Soup
- Easy Butternut Squash Soup
- Easy Minestrone Soup
Easy Black Bean Soup
Ingredients
- 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
Instructions
- 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.
Nutrition
Have you tried this recipe?
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Photos by Dishing Out Health
Thanks for Sharing!
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This soup looks amazing! I totally need to make this for dinner this week!
Paige
http://thehappyflammily.com
Oh my word, this looks A-MAZ-ING!
http://www.readeatrepeat.net
Does this soup freeze well? Looks yummy!
Yes, see the post for tips!
Sounds delicious and fits well into my weight management program Recipe says that there are 6 servings. What is the size of each serving ( 1 cup, 1 1/2 cups etc)? Thank you. I have made many of your recipes and they are all delicious. Thank you.
Thank you so much for including suggestions of what to serve with this soup. I often don’t know what would go well with a meal and I love that you have taken the time to help with that.
Being of Cuban ancestry, we always had black soup at home. Love this easy tasty and healthy recipe. It looks good as well.
Thanks!
With COVID-19 making meat scarce in my grocery store, I decided to designate 3-4 days to vegetarian cooking. Plus it would be great for our health. This was my first day and I tried this recipe. WOW this recipe was delicious. I’ve got a family of 9. And 8 loved it. And that includes 7 children ages 4-20. They each went for seconds! The one exception in the household was the baby because she is 6 months old and doesn’t eat solids yet. Or else I’m sure it would have been 9 for 9.
This will be added to regular recipes. Thanks for sharing. Looking forward to more meals!
I am so happy the soup was a hit with your family!
Great recipe! Had to substitute one can of beans for kidney beans so the color was lighter but it still tasted delicious.
We make this weekly and add a little instant rice. So good!
Super Yummy!
I tried and was verey good.
http://marmitafitcursos.com/
This soup is so tasty and delicious! It is one of our go-to recipes with sour cream, sliced avocados and lots of chips for dipping. I always make the full recipe and freeze the rest. Doesn’t take long to eat that batch too! Love it!
Made the Easy black bean soup today = Excellent!!!
Glad you loved the soup!
This was absolutely delicious, and so easy to make. Even my kids loved it! Thanks for sharing!
Would I be able to use a bag of presoaked beans instead? Seems like it might be a lot of sodium.
This soup is so delicious! Thanks for all the great recipes!
Enjoyed by all!! Looking to use up some pantry staples that we had loaded up on for the pandemic 🙂 and this hit the spot for a Sunday evening.
Glad you liked the soup! Thanks for sharing!
Excellent recipe! Simple and delicious! No questioning tenderness of the beans!!
The easy cornbread is phenomenal as well!
This was pretty good, I liked the thickened consistency when part of the soup was blended. Still didn’t knock it out of the park for me flavor-wise. I felt like a can of diced tomatoes would’ve been a nice addition.
I would love to try this recipe starting with dried beans. Any suggestion for how many to use? 1 lb?
I loved this soup, and thanks for the recipe. I had to use my Instant Pot to cook the beans because we have a big garden and my husband always grows black beans. Anyway, the soup was a success at home and I looking forward to make it again. Thanks again and Happy New Year 2021!!!
So glad you enjoyed the soup. I wish we grew black beans, so awesome!
Don’t make the mistake I made. I used dried beans. It had to simmer for about 12 hours! But boy, was it yummy! All the additional veggies gave it a rich flavor.
It makes a large amount! 6 generous servings.
Made this tonight and instead of the listed veggies I used salsa. So yummy and flavorful. I’ll be making this again.
Simple and delicious! I recently started doing the 1/3 blending method for a bunch of my soups now and it totally is a game changer. I will definitely be saving this recipe and making it again. Thanks!
Five star = quick, easy and delicious. I’ve made this several times and only significant change is using dried cilantro which works out very well and is much handier during WI winters. Thanks for your terrific recipe!
Yay! So glad you loved the soup and thanks for sharing your tip!