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Black Bean Soup: easy black bean soup with canned beans — Soup Recipes recipe | AfoodrinkSoup Recipes

Black Bean Soup

This cozy black bean soup is thick, smoky, and brightened with lime. It uses canned beans, pantry spices, and a quick blend right in the pot for a weeknight-friendly bowl.

Total time
50 min
Yield
6 servings
Difficulty
Easy

Prep 15mCook 35mMexican-AmericanSoup Recipes

Black bean soup is the kind of dinner that feels slow-simmered even when it starts with canned beans. A little onion, garlic, cumin, and chili powder build a warm base, while tomatoes and broth keep the soup bright and spoonable.

For the texture, you do not need cream or a separate thickener. Blending part of the soup makes it rich while leaving plenty of whole beans and vegetables in each bowl.

Serve it as-is, or add toppings like avocado, tortilla strips, sliced scallions, or a spoonful of yogurt. The base recipe is vegan, gluten-free, and easy to make ahead.

01What you'll need

Ingredients

18 items · 6 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced, optional
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cans low-sodium black beans, 15 ounces each, drained and rinsed
  • 1 can no-salt-added diced tomatoes, 14.5 ounces, with juices
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1/2 cup chopped fresh cilantro, optional
  • Optional toppings: diced avocado, tortilla strips, sliced scallions, plain yogurt, sour cream, or hot sauce

02How to make it

Step-by-step

  1. 1. Chop the vegetables

    Dice the onion, carrot, and bell pepper into small pieces so they soften at about the same speed. Mince the garlic. If using the jalapeño, remove the seeds for a milder soup, then mince it finely.

  2. 2. Soften the aromatics

    Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, bell pepper, and jalapeño. Cook for 7 to 9 minutes, stirring often, until the onion looks glossy and the vegetables begin to soften.

  3. 3. Bloom the spices

    Add the garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 30 to 60 seconds, stirring constantly. This step is called blooming, and it wakes up the flavor of dried spices in the warm oil.

  4. 4. Add the beans and liquids

    Stir in the drained black beans, diced tomatoes with their juices, vegetable broth, bay leaf, and salt. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits.

  5. 5. Simmer the soup

    Increase the heat and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer, uncovered, for 20 to 25 minutes. Stir occasionally, and keep the soup at a steady bubble rather than a hard boil.

  6. 6. Blend part of the soup

    Remove and discard the bay leaf. Use an immersion blender to blend the soup for 10 to 20 seconds, leaving some beans whole. If using a countertop blender, carefully transfer about 2 cups of soup, blend until smooth, then stir it back into the pot.

  7. 7. Finish with lime

    Stir in the lime juice and cilantro, if using. Taste the soup and add more salt, lime juice, or chili powder if needed. The lime should make the soup taste brighter, not sour.

  8. 8. Serve warm

    Ladle the soup into bowls and add any toppings you like. Tortilla strips add crunch, avocado adds creaminess, and hot sauce adds extra heat.

03From our kitchen

Cook's tips

  • Make-ahead: This soup tastes even better after a day in the fridge. Cook it fully, cool it, and reheat gently on the stovetop or in the microwave.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating.
  • Freezing: Freeze cooled soup for up to 3 months. Leave a little space in the container because liquid expands as it freezes. Thaw overnight in the fridge before reheating.
  • Bean swap: Pinto beans work well if you are short on black beans. You can also use three cans of black beans and one can of kidney beans for a slightly different texture.
  • Heat level: For mild soup, skip the jalapeño and use mild chili powder. For more heat, leave some jalapeño seeds in or add cayenne a pinch at a time.
  • No immersion blender: Mash some of the beans against the side of the pot with a potato masher. The soup will be a little chunkier, but still nicely thickened.

Cook's note

Nutrition is calculated for the soup only and does not include optional toppings. Sodium will vary depending on the canned beans and broth you buy, so choose low-sodium products if you want more control over seasoning.

04Frequently asked

Questions & answers

Can I make black bean soup with dried beans?

Yes, but cook the beans first. You will need about 6 cups of cooked black beans for this recipe. If the beans were cooked without salt, you may need to add more seasoning at the end.

How do I make the soup thicker?

Simmer it uncovered for a few extra minutes, or blend a larger portion of the soup. You can also mash some beans with a spoon or potato masher.

How do I make the soup thinner?

Stir in more vegetable broth or water, 1/2 cup at a time, until it reaches the texture you like. Taste again after thinning, because you may need a small pinch of salt or squeeze of lime.

Can I add meat to this soup?

Yes. Cooked shredded chicken, diced ham, or browned chorizo can be stirred in near the end until hot. Keep in mind that meat will change the nutrition and may add salt.

Is this black bean soup vegan and gluten-free?

The base soup is vegan and gluten-free when made with vegetable broth that is labeled gluten-free. Check packaged broth and toppings, especially tortilla strips, if you are cooking for someone with celiac disease or a strict gluten-free diet.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories280

% Daily Value*

Total Fat6 g
8%
Saturated Fat0.8 g
4%
Cholesterol0 mg
0%
Sodium535 mg
23%
Total Carbohydrate45 g
16%
Dietary Fiber14 g
50%
Total Sugars6 g
Protein14 g
28%
Vitamin D0 mcg
0%
Calcium93 mg
7%
Iron4.9 mg
27%
Potassium940 mg
20%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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