This easy black bean soup recipe is made with canned black beans, tomatoes, onions, garlic, and a blend of simple spices. It’s a healthy vegetarian and vegan meal that will satisfy everyone!
This easy black bean soup recipe is one of the healthiest, tastiest, and most inexpensive meals I’ve ever made!
Naturally gluten-free, vegetarian, and vegan, this soup is made with 3 cans of black beans, diced tomatoes, onions, garlic, and a simple blend of spices that everyone has in their kitchen.
From start to finish, this recipe takes only 40 minutes to make, including prep time. It makes about 6 dinner servings or 8-10 side servings, making this an excellent option for healthy weeknight meals!
My husband and I eat beans about 3 times a week; this recipe is always at the top of our list. I know you’re going to love it!
Love beans, too? Try these 25 bean recipes using dried or canned beans.
Tips for making Black Bean Soup
Sauté the onions, garlic and tomatoes until the onions have softened and are translucent. This will really help to bring out some of the creamy, rich flavors of the onions while infusing everything with that delicious garlic taste.
Stir in the spices and seasonings and saute them with the onion mixture for about 4 minutes. This will lightly toast some of the spices, which will help intensify and deepen those flavors.
Adjust the amount of red pepper flakes to your liking. If you are sensitive to spicy foods, you can leave out the red pepper flakes completely. If you want this to be a really spicy black bean soup, I recommend doubling the amount!
Use an immersion blender for easy and safe blending. Blending hot soups can be a little tricky. If you can, I recommend using an immersion blender to blend the soup directly in the pot. But if you only have a stand blender, carefully transfer some of the soup into a large blender using a ladle and blend until smooth. Then return the pureed soup to the pot and stir. Make sure not to fill your stand blender past the max fill line, or you may have a soup explosion.
If you only add one additional topping, I recommend squeezing in some fresh lime juice. It adds a punch of brightness and acidity that compliments the creamy and savory black beans so well!
Storing and Freezing
This soup can be stored in the fridge for up to 5 days in an air-tight container.
To freeze, cool the soup completely in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.
More Recipes to Try
Black Bean Soup
Video
Ingredients
- 2 tablespoons olive oil
- 4 Roma tomatoes, chopped
- ½ large white onion, diced
- 1 Anaheim pepper, stemmed and diced
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- 3 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- Optional toppings: avocado, queso fresco, chopped cilantro, fresh lime juice, sour cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the tomatoes, onion, and pepper. Sauté for 10 minutes until the onions are translucent and the vegetables are soft are tender.
- Add the garlic, kosher salt, dried oregano, cumin, chili powder, and black pepper. Stir and cook until fragrant, about 1 minute.
- Stir in the black beans and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Carefully transfer 2 cups of the soup to a large blender. Pulse 4 to 6 times until mostly smooth, then add it back into the pot. You can also use an immersion blender straight into the pot and blend until it reaches your desired consistency.
- Cook for an additional 5-7 minutes uncovered until the soup has thickened.
- Serve in bowls top with diced avocados, queso fresco, cilantro, lime juice, and sour cream.
Notes
- To make using dried beans, you’ll need 1 ½ cups dried beans, or about about 4 ½ cups cooked. Cook them according to package instructions and use as directed. I love making these Instant Pot black beans to use in dishes like this soup!
- Add some smoky flavors. This recipe is simple and flavorful as is, but you can easily bring it up a notch by adding smoked paprika or chopped chipotles in adobo for a smoky and spicy twist.
- Add extra protein. You can add shredded chicken or ground beef to the soup to make it more hearty. Leftover carnitas, barbacoa, and even birria are delicious mixed into this soup as well!
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