Easy Black Bean Soup

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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 Bean Soup

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!

Easy Black Bean Soup

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.

Black Bean Soup Recipe


Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! You could put out:

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!

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!

Soup with black beans

More Soup Recipes:

Easy Black Bean Soup

Easy Black Bean Soup-A simple and healthy soup made with canned black beans and ingredients you probably already have in your pantry! This flavorful black bean soup is vegan, gluten-free, and vegetarian.
4.53 from 176 votes


  • 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.


Calories: 428kcal, Carbohydrates: 75g, Protein: 26g, Fat: 4g, Saturated Fat: 1g, Fiber: 26g, Sugar: 3g
Keywords gluten free, vegan, vegetarian

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.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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.

  2. 5 stars
    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.

  3. Thank You for sharing this wonderful recipe!
    It’s a life saver for picky eaters at my house!!!
    Thank You again ❤️

  4. 5 stars
    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!

  5. 5 stars
    Souper good!!!
    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!

  6. 5 stars
    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!!

  7. 5 stars
    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!

  8. 5 stars
    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!

  9. 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?

  10. 4 stars
    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!

  11. 5 stars
    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!

  12. 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.

  13. 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. 🙂

  14. 5 stars
    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!

  15. 5 stars
    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.

  16. 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.

  17. 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.

    1. I would love to make this soup. Looks so good but sodium not listed under nutritional values. Can anyone help?

    2. 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…

  18. 5 stars
    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!

  19. 5 stars
    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!

  20. 4 stars
    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.

  21. Excellent recipe!
    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.

  22. 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.

  23. 4 stars
    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!

  24. I made this with dried beans instead of canned. Came out great. Family loved it. Will definitely make it again. Thanks for sharing.

  25. Easy Saturday diner, going to serve it with corn chips and guacamole. I did add leftover ham and a jalapeño for a little kick.

  26. 5 stars
    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!

  27. 4 stars
    I made this recipe without the salt and I have to agree with a couple others who said the cumin was a little much. I also ended up adding a little more stock because the liquid did not cover the beans in my pot. Otherwise, a very good soup!

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