Black Bean Soup
This post may contain affiliate links. Read my full disclosure policy.
Whip up this creamy, veggie-packed black bean soup in just 30 minutes using simple pantry staples.
Made entirely from pantry and fridge staples, this Southwestern black bean soup is quick, easy, and nutritious. It’s packed with vegetables and aromatics, like onions, garlic, and carrots, as well as warm spices to create a rich depth of flavor. Bonus: you don’t have to worry about meticulously chopping the vegetables since they all get puréed in the end—just give them a rough chop and you’re good to go! Serve the soup with cornbread, chicken quesadillas, or beef empanadas.
“This recipe was so simple and easy to whip up (not to mention healthy) that I was shocked by how good it tasted. Served with the Once Upon a Chef cornbread muffins…perfection!”
What You’ll Need To Make Black Bean Soup
- Olive Oil: Used for sautéing; provides a base for cooking and releasing flavors from the onions, garlic, and carrots.
- Yellow Onions, Garlic, Carrots: These aromatics add depth and foundational flavors to the soup.
- Canned Black Beans: The main ingredient; gives the soup its body and texture, primary flavor, and adds protein to make the meal more nutritious and filling.
- Low-Sodium Chicken Broth: The liquid base of the soup, it contributes to the soup’s depth of flavor and consistency. Using low-sodium broth helps control the overall saltiness (canned black beans are salty!). Vegetable broth can be substituted for a vegetarian version.
- Oregano, Ground Coriander, Ground Cumin, Cayenne Pepper: These spices add warmth, earthiness, and a slight kick, contributing to the soup’s Southwestern profile.
- Lime Juice: Adds brightness and acidity.
- Sour Cream: For serving, offers a cool, creamy contrast to the warm spices of the soup; adds a tangy flavor and creamy texture.
- Cilantro: Adds a fresh, herbal element and color to the soup.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, cook the onions, garlic, and carrots in olive oil over medium heat until soft.
Add the beans and spices.
As well as the chicken broth.
Cover and simmer for about 15 minutes, until the vegetables and beans are very soft.
Purée the soup with a hand-held immersion blender. If you don’t have one, you can use a standard blender and work in batches. Just be sure to keep the hole in the lid open and cover it up with a dishtowel – this allows the steam to escape and avoids a hot soup explosion all over your kitchen.
Before serving, stir in some fresh lime juice to add a touch of brightness and wake up all the flavors.
Ladle the soup into bowls and garnish with a dollop of sour cream. Finally, scatter some freshly chopped cilantro over top. You can get creative with additional garnishes. My husband loves to crush tortilla chips over his, and sometimes I’ll toss in some chunks of avocado. A spoonful of salsa would also be nice. Enjoy!
Frequently Asked Questions
Absolutely! To make the black bean soup vegetarian or vegan, simply use vegetable broth instead of chicken broth.
Yes, the soup will keep well in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove over medium heat, stirring occasionally, until it’s heated through. If the soup is too thick, you can add a little water or broth to reach the desired consistency.
Yes, the soup can be frozen for up to 3 months. Defrost in the refrigerator overnight and then reheat it on the stovetop over medium heat. Again, if the soup is too thick, you can add a little water or broth to thin it out.
If you’d like to make the soup thicker, you can add an additional can of black beans.
You May Also Like
Black Bean Soup
Whip up this creamy, veggie-packed black bean soup in just 30 minutes using simple pantry staples.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, roughly chopped
- 4 large garlic cloves, crushed and peeled
- 2 carrots, peeled and roughly chopped
- 2 (15-ounce) cans black beans, drained and rinsed
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- ¾ teaspoon oregano
- 1 teaspoon ground coriander
- 1¾ teaspoons ground cumin
- ⅛ teaspoon cayenne pepper
- Scant ½ teaspoon salt
- 2 tablespoons fresh lime juice, from 1 lime
- ⅓ cup sour cream
- Handful chopped fresh cilantro
Instructions
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
- Make-Ahead/Freezing Instructions: The soup will keep nicely in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost overnight in the refrigerator and then reheat it on the stovetop over medium heat until hot. If the soup is too thick, you can add a little water or broth to thin it to the desired consistency.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Serving size: about 2 cups
- Calories: 475
- Fat: 14g
- Saturated fat: 4g
- Carbohydrates: 66g
- Sugar: 5g
- Fiber: 21g
- Protein: 27g
- Sodium: 424mg
- Cholesterol: 10mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Another solid winner, Jenn! This one will be made again and again. We thought the seasoning was perfect, as was the heat level. And it froze/reheated beautifully!
I used 4 cups of cooked black beans (cooked from dried) and the full 5 cups of broth. 🙂
If I leave off the sour cream there’s no other source of cholesterol, correct?
Thanks,
Hi Susan, I believe that’s correct.
Absolutely delicious!!!!!! Fabulous flavors! This will definitely be a new family favorite.
Didn’t even know I could do this with black beans. Great recipe.Must try
the soup was delicious. Just loved it
Oops. I forgot to rate.
I made this on Sunday, and this is a winner. I added chipotle to give it an added kick. I can’t thank you enough for opening your heart and sharing 5-star recipes
This is definitely my new favourite soup recipe! I LOVE it! I followed the recipe here pretty much to a tee but added some shredded chicken once I pureed and we sprinkled tortilla strips on top. Super tasty and filling enough to stand alone as a main…. Although I’ve also served it as a side with burritos!
This is another one of her hearty bean soups that we have for work week meals. We double the recipe, pre-make some brown rice, and have some of each (heat in microwave) each evening. We have blended it and we have not blended it. Both are great…even without the sour cream.
Hey jenn, made this soup the other night and served to my family and some Nicaraguan friends. Everybody enjoyed and some of the kids were spotted licking their bowls! My question is: I always make beans myself and then have put in two cups of cooked beans per can called for. So I used 4 cups of beans for this recipe and then reduced the broth to 4 cups instead of 5 because I wanted it more chunky. However it turned out really thin even still. How much beans would you use? Maybe 2 cups per can is not enough…thanks for your suggestions!
Hi Grace, So glad everyone enjoyed! Actually, there are about 1-1/2 cups of beans in a standard size can. The soup is not that thick, but it’s absolutely fine to make it thicker. Just add 1-2 cups more beans and it should be just right 🙂