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!
Why rinse the beans?
To remove some of the slimy-like liquid and sodium.
This was super yummy. Thanks for sharing it with us.
You are very welcome!
Delicious! I made it exactly like this except I added 1 jalapeño pepper (see deans chopped) to the veggies.
Very easy and totally delicious!
This soup is delicious! Pretty amazing that something that can be made so quickly can taste so great. Since I’d never made it before I followed the recipe exactly. I had to make myself stop eating the entire amount but it was so good I kept going back for more.
This was really good. All three kids ate it, including my pickier eater. Thanks.
I substituted one can of refried black beans for whole black beans and didn’t need to blend the soup. Really terrific recipe.
Great, simple, healthy recipe. I didn’t plan on making black bean soup, I looked at what I had in my cabinets and fridge and decided that I could probably throw something together. I changed a few things due to not having but also experimenting: I used 2 cans of black beans. 1/2 pint of vegetable broth, 1 huge onion, 10 baby carrots chopped, no peppers, and no celery 🙁 That said – I subsituded 1 half-baked russet potato peeled into strips to get a little more density and two pieces of fresh bacon for flavoring which I removed at the end. I simultaneously broiled left over strips of the 1 additional peeled potato and 1/2 potato leftover creating like thin crispy french-like-fries to add to the top instead of tortilla chips. WOW… this was so incredible I cannot thank you enough!!! A new must-have in my recipe book!!
We didn’t have the lime nor the bay leaf but it still came out AMAZING! So much better than we expected
Way to much cumin. Over powered the other flavors.
Wonderful recipe, surprising has lots of flavor. This will become a new favorite for a quick healthy lunch. Thanks for sharing.
I made this soup. Personally, I don’t believe there is enough of any spice or addition that will allow for any major taste. Super bland. I wound up adding salsa and tomatoes to give it flavor.
Fast easy and acceptable for you vegan daughter-in-law. I serve it with beer bread.
This was a huge hit!!!! Delicious!!!
I blended 1.5 cans of the black beans in the blender adding the remaining whole beans into the soup with carrots, onion and celery. The mixture was cooked down for 2 hours on low heat – adding veggie broth to thicken and a bit more cumin than was listed.
Serve with Yellow Rice and crispy garlic & butter rolls.
This was a huge hit!!!! Delicious!!!
I blended 1.5 cans of the black beans in the blender adding the remaining whole beans into the soup with carrots, onion and celery. The mixture was cooked down for 2 hours on low heat – adding veggie broth to thicken and a bit more cumin than was listed.
Serve with cheddar cheese and sour cream, Yellow Rice and crispy garlic & butter rolls.
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!
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!
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!
The best!
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
It’s a per serving calorie count.
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.
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!
Delicious and easy recipe!
If you like Black Bean soup, this is a keeper. Omg. Super easy and better than Panera.
I am so glad you love the recipe!
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!
absolutely delicious
Thanks!
Made this for dinner this evening and it was delicious! Thanks!
So glad you loved it!
Best black bean soup ever! I made 1/2 the 1x recipe and it was enough for four servings. I reduced the oil to 1 tsp, added the corn from one cob, pureed about 1/2 of the second can of beans and added a sprinkle of hot red pepper flakes. I forgot to add the lime juice and didn’t miss it, though I’ll try to remember it next time. Thanks for a great recipe.
It is such a great soup and easy too!
Easy to make – Very good flavor – A keeper! Thanks Maria
I am glad you love the soup!
Loved this recipe although I did add a can of Southwest corn and my family liked it.
Thanks for sharing! Glad you loved it!
Delicious recipe! I’m not vegan so I started with cunecha sausage and used the grease from that to cook my veggies. Because I used meat, I reserved one can of beans and about half cup of broth and used the immersion blender then stirred it in. Came out amazing! Thanks for sharing.
You are welcome!
Delish & easy! I added a bunch of greens (spinach, etc.), the lime really brightens it!
Nice!
My tip for thickening this delicious soup, try adding some red lentils. They will break down completely and add soluble fiber. Yummy
Thanks for sharing!
I added 2 tsp cumin instead of tablespoon. Still too much.
Soup sounds good, but where is the recipe?
Lists what goes in it, but not how much of each.
Thanks
See the recipe in the recipe card at the bottom of the post:)
Found this on Pinterest while searching for a black bean soup, looking for a quick soup to make for dinner. Made it exactly as written (except cilantro) and it was delicious!
So glad you found our recipe and loved it.
Add diced ham to the mixture (or fried/crumbled bacon) and use bagged beans that haven’t been cooked and canned. Slow cook the entire concoction in a crockPot. That would be my suggestion.