Black bean soup is one of those comforting, hearty dishes that’s packed with flavor and simple to make using pantry ingredients. This easy black bean soup hits all of those “naughty nacho” cravings with significantly less fat and carbs, and with much more fiber, making it a satisfying meal for lunch or dinner. With a rich blend of southwestern spices, a touch of lime, and the perfect creamy texture, this homemade soup is a staple in our house.
Even better? It’s naturally vegan, gluten-free, and meal-prep friendly. Whether you make it on the stovetop or in a slow cooker, this soup is a great way to turn canned black beans into a flavorful, nourishing meal.
Learn more about the amazingness of beans and lentils: Black Beans vs. Pinto Beans, Navy Beans vs. Great Northern Beans, What to do with leftover lentils (15+ ideas), What do Lentils Taste Like? and more Canned Black Bean Recipes.
Ingredient Notes
This black bean soup is made with easy-to-find pantry ingredients and a few fresh additions to enhance flavor and texture. Here’s what you’ll need:
Pantry Staples:
- Olive oil – Used to sauté the aromatics, giving the soup a rich base of flavor.
- Ground cumin, smoked paprika, oregano, and red pepper flakes – These spices bring warmth and depth, giving the soup a rich southwestern-inspired taste.
- Canned black beans – Four cans (15 oz each) of black beans are rinsed and drained before adding to the soup pot.
- Low-sodium vegetable broth – Adds depth and body to the soup. You can also use chicken broth for a non-vegetarian version.
- Bay leaf – A classic addition for simmering soups, adding subtle flavor.
Fresh Ingredients:
- Onion, celery, and carrots – This trio creates a flavorful base when sautéed in olive oil.
- Bell pepper & corn – Red bell pepper adds sweetness, while corn gives a bit of texture.
- Garlic – Six cloves of minced garlic bring bold flavor.
- Lime juice & cilantro – Fresh lime juice balances the flavors, while chopped cilantro adds a bright, fresh finish.
How to Make Black Bean Soup
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, sauté 2 chopped onions, 3 finely chopped celery ribs, 1 chopped carrot, and ½ teaspoon of salt for 10-15 minutes until soft and fragrant.
Stir in 6 cloves of garlic, 4 teaspoons of ground cumin, 3 teaspoons of dried oregano, 2 teaspoons of smoked paprika, and ½ teaspoon of red pepper flakes. Let the spices bloom for 2 minutes, stirring frequently.
Pour in 4 cups of low-sodium vegetable broth, 4 cans of black beans, 1 bay leaf, 1 chopped bell pepper, and 1 cup of corn kernels. Bring the mixture to a gentle simmer and let it cook over medium-low heat for 30 minutes, stirring occasionally.
After the soup has simmered, stir in 2 tablespoons of lime juice and ¼ cup of chopped cilantro. Simmer for an additional 5 minutes to let the flavors meld.
For a creamier texture, use an immersion blender to blend a portion of the soup, leaving some whole black beans and veggies for texture. You can also use a potato masher for a chunkier consistency.
How to Serve Black Bean Soup
- Classic Toppings: Fresh cilantro, a drizzle of lime juice, and a dollop of sour cream.
- Crunchy Additions: Crushed tortilla chips or crispy roasted corn.
- Make It a Meal: Serve with jalapeño cornbread or over steamed rice for a heartier option.
- For Extra Spice: Add pickled jalapeños, adobo sauce, or chipotle chiles.
Tips, Tricks, and Alterations
- Want it spicier? Add an extra dash of red pepper flakes or stir in some cayenne pepper.
- Prefer a thicker texture? Blend more of the soup with an immersion blender or a potato masher.
- Using dried black beans? Soak 1 ½ cups of dried black beans overnight, then simmer with the rest of the ingredients for about 1 ½ hours until tender.
- Make it smoky! Add a splash of adobo sauce or fire-roasted tomatoes for a smoky depth of flavor.
- Instant Pot Method: Cook on high pressure for 12 minutes, then let the pressure naturally release.
- Slow Cooker Version: Add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How to store?
Store the soup in an airtight container either in the refrigerator or freezer, and you will thank yourself in the future. I highly suggest making extra servings of this soup because it holds up amazingly well in the freezer. In fact, I think it actually gets better the longer it hangs out.
Recipe
The Best Black Bean Soup
Equipment
- Immersion Blender
Ingredients
- 2 tablespoons olive oil
- 2 medium onions chopped
- 3 celery ribs finely chopped
- 1 carrot peeled and chopped
- ½ teaspoon salt
- 6 cloves garlic pressed or minced
- 4 teaspoons ground cumin
- 3 teaspoons dried oregano
- 2 teaspoons smoked paprika
- ½ teaspoon red pepper flakes
- 4 cups low-sodium vegetable broth
- 4 cans 15 oz each black beans, rinsed and drained
- 1 bay leaf
- 1 bell pepper chopped
- 1 cup corn kernels
- 2 tablespoons lime juice
- ¼ cup chopped cilantro
Instructions
- In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 2 chopped onions, 3 finely chopped celery ribs, 1 chopped carrot, and ½ teaspoon salt. Sauté for 10-15 minutes until softened.
- Stir in 6 cloves of garlic, 4 teaspoons of ground cumin, 3 teaspoons of dried oregano, 2 teaspoons of smoked paprika, and ½ teaspoon of red pepper flakes. Cook for 2 minutes, stirring frequently.
- Add 4 cups of low-sodium vegetable broth, 4 cans (15 oz each) of black beans, 1 bay leaf, 1 chopped bell pepper, and 1 cup of corn kernels. Bring to a gentle simmer and cook over medium-low heat for 30 minutes.
- Stir in 2 tablespoons of lime juice and ¼ cup of chopped cilantro. Simmer for an additional 5 minutes.
- For a thicker texture, blend part of the soup using an immersion blender or a potato masher.
- Serve hot with toppings like cilantro, lime wedges, tortilla chips, or a dollop of sour cream.
[…] of my favorite accompaniments to serve with this salad is my Black Bean Soup recipe. The soup which is creamy and rich, pairs really great with this fresh and bright […]