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

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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.
4.55 from 288 votes

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

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

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Maria

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. 5 stars
    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.

  2. 5 stars
    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.

  3. My tip for thickening this delicious soup, try adding some red lentils. They will break down completely and add soluble fiber. Yummy

  4. 5 stars
    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!

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