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

Toppings

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.

5 from 6 votes
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Cuisine
Mexican
Servings
6

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

  1. 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.
  2. 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.
  3. 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.

  4. Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.
Nutrition Facts
Easy Black Bean Soup
Amount Per Serving
Calories 428 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Carbohydrates 75g25%
Fiber 26g104%
Sugar 3g3%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

gluten free, vegan, vegetarian

Photos by Dishing Out Health

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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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Maria Lichty

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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CommentsLeave a reply

  1. 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.

  2. 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.

  3. 5 stars
    Being of Cuban ancestry, we always had black soup at home. Love this easy tasty and healthy recipe. It looks good as well.

  4. 5 stars
    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!

  5. 5 stars
    Great recipe! Had to substitute one can of beans for kidney beans so the color was lighter but it still tasted delicious.

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