Easy Black Bean Soup is quick, cozy, and full of warm, earthy flavors. The aroma of sautéed onion, bell pepper, and cumin fills the kitchen while the beans simmer into a smooth, comforting bowl. This soup is creamy without cream, bright when finished with cilantro or a squeeze of lime, and easy enough for a weeknight meal. If you enjoy creative uses of black beans, you might also like a sweet twist like peanut butter chocolate black bean brownies as a fun follow-up dessert.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 240 kcal
- Protein: 13 g
- Carbohydrates: 32 g
- Fat: 3.5 g
- Fiber: 9 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Easy Black Bean Soup
This soup is fast, low-cost, and nutritious. Canned black beans give you a protein- and fiber-rich base with minimal prep. The spices add warmth and depth, while pureeing creates a silky texture that feels indulgent. It works as a simple weeknight dinner, a make-ahead lunch, or a starter for guests. The taste is earthy and slightly smoky from cumin, with a bright finish if you add fresh cilantro or lime.
How to Make Easy Black Bean Soup
The method is simple: sauté aromatics, add beans and broth, simmer to marry flavors, then blend to the texture you like. You can leave some beans whole for a chunkier bite or fully puree for a smooth, velvety soup. Taste and adjust seasoning at the end—acid (lime or vinegar) and salt bring the flavors alive.
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish (optional)
Directions:
Step 1: Preparation
Heat 1 tablespoon olive oil in a large pot over medium heat. While the oil warms, chop the onion and bell pepper and mince the garlic. Drain and rinse the black beans to reduce sodium and improve flavor.
Step 2: Sautéing the Vegetables
Add the chopped onion and bell pepper to the pot. Sauté until they soften and smell sweet, about 5 minutes. Stir occasionally so they cook evenly but do not brown too much.
Step 3: Building and Simmering the Soup
Stir in the minced garlic, 1 teaspoon cumin, and 1 teaspoon chili powder; cook for another minute until fragrant. Add the drained black beans and 4 cups vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes so the flavors meld.
Step 4: Finishing and Blending
Use an immersion blender to puree the soup to your desired consistency, or transfer the soup to a blender in batches (blend carefully to avoid splatters). Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
How to Serve Easy Black Bean Soup
Serve in warm bowls with a drizzle of olive oil or a dollop of plain yogurt or sour cream. Add toppings like diced avocado, chopped cilantro, a squeeze of lime, or crispy tortilla strips for crunch. Pair with warm cornbread, a simple salad, or rice for a heartier meal. For a bowl with extra texture, stir in a cup of corn or roasted peppers before serving.
How to Store Easy Black Bean Soup
- Refrigerator: Cool the soup to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Leave some headspace for expansion.
- Reheating: Thaw overnight in the fridge, then reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if too thick. Taste and adjust seasoning after reheating.
Expert Tips for Perfect Easy Black Bean Soup
- Rinse canned beans well to lower sodium and remove the canned flavor.
- Use low-sodium vegetable broth if you want more control over salt.
- For depth, add a splash of lime juice or a teaspoon of apple cider vinegar just before serving. The acid brightens the flavors.
- If you like smoky heat, add a small amount of chipotle in adobo or smoked paprika.
- To make it creamier without dairy, blend in a quarter cup of plain cooked potato or a tablespoon of tahini.
- When blending hot soup in a stand blender, vent the lid slightly and cover with a towel to avoid pressure buildup.
- Save a cup of whole beans before blending to stir back in for a chunkier texture.
Delicious Variations
- Chipotle Black Bean Soup: Add 1 chopped chipotle pepper in adobo and a splash of adobo sauce for smoky heat.
- Coconut Curry Black Bean Soup: Stir in 1/2 cup coconut milk and 1 teaspoon curry powder for a creamy, exotic twist.
- Roasted Red Pepper and Black Bean: Add 1 cup roasted red peppers when blending for a sweet, smoky flavor and bright color.
- Chicken and Black Bean Soup: Add shredded cooked chicken for extra protein and a heartier meal.
- Tex-Mex Style: Stir in corn, diced tomatoes, and top with shredded cheese and tortilla strips.
Frequently Asked Questions
Q: Can I use dried black beans instead of canned?
A: Yes. If using dried beans, soak them overnight and cook them until tender before making the soup. Use about 1 1/2 cups cooked beans to replace the two cans. Reduce simmer time since the beans are already soft.
Q: How can I reduce the sodium in this recipe?
A: Rinse canned beans well to remove excess salt. Use low-sodium or homemade vegetable broth. Taste the soup before adding salt, and add it gradually.
Q: Can I make this soup spicy?
A: Absolutely. Add chopped jalapeño with the onions, a dash of cayenne, or some chopped chipotle in adobo. Start small and taste as you go.
Q: Is this soup freezer-friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. The texture and flavor hold up well after freezing.
Q: How can I make the soup creamier without dairy?
A: Blend in a cooked potato, a spoonful of tahini, or a splash of coconut milk. These add creaminess while keeping the soup dairy-free.
Q: Can I leave the soup chunky instead of pureeing?
A: Yes. Skip the blender and mash about half the beans with a potato masher in the pot. This gives a hearty, textured soup.
Q: What garnishes work best?
A: Cilantro, avocado slices, a squeeze of lime, diced red onion, chopped tomatoes, or crunchy tortilla strips all add fresh contrast to the smooth, savory soup.
Conclusion
This easy black bean soup is a quick, nourishing recipe you can make any night of the week. It fills your kitchen with warm, savory aromas and delivers a creamy texture with bright, fresh finish options. For another black bean idea that turns beans into a delicious dessert, check out this Easy Black Bean Soup Recipe – Food.com. Give this soup a try—you’ll love how simple ingredients become something cozy and satisfying.
Print
Easy Black Bean Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick, cozy, and nutritious black bean soup filled with warm, earthy flavors, perfect for weeknight meals.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. While the oil warms, chop the onion and bell pepper and mince the garlic. Drain and rinse the black beans.
- Add chopped onion and bell pepper to the pot. Sauté until softened, about 5 minutes.
- Stir in minced garlic, cumin, and chili powder; cook for another minute until fragrant. Add black beans and vegetable broth, bring to a boil, then simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired.
Notes
For extra texture, leave some beans whole or add a cup of corn before serving. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 600mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
