Easy Black Bean Soup

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.
4.77 from 30 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?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

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.

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


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!
Read More

Vegetarian Fall Gluten-Free Winter Kid Friendly

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  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.

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. Excellent recipe! Simple and delicious! No questioning tenderness of the beans!!
    The easy cornbread is phenomenal as well!

  9. 3 stars
    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.

  10. 5 stars
    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!!!

  11. 5 stars
    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.

  12. 5 stars
    Made this tonight and instead of the listed veggies I used salsa. So yummy and flavorful. I’ll be making this again.

  13. 5 stars
    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!

  14. 5 stars
    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!

  15. 5 stars
    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.

  16. 4 stars
    I substituted one can of refried black beans for whole black beans and didn’t need to blend the soup. Really terrific recipe.

  17. 5 stars
    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!!

  18. We didn’t have the lime nor the bay leaf but it still came out AMAZING! So much better than we expected

  19. Wonderful recipe, surprising has lots of flavor. This will become a new favorite for a quick healthy lunch. Thanks for sharing.

  20. 3 stars
    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.

  21. 5 stars
    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.

  22. 5 stars
    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.

  23. 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.

  24. 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.

  25. 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.