Black Bean Soup

A hearty, healthy bowl of black bean soup is exactly what the soul calls for on a chilly fall afternoon. Rich in fiber and protein, this soup is bursting with flavorful elements and feel-good ingredients.

Why this recipe works

This black bean soup recipe is made easy with the use of canned black beans which are not only affordable but are a much quicker alternative to cooking your own beans. In fact, this soup only takes 40 minutes total to come together, prep included.

Loaded with onion, celery, carrots, garlic, and heaps of spices and seasonings – you truly can’t go wrong with creamy black bean soup. Pile it high with your choice of toppings such as avocado, sour cream, cilantro, and tortilla strips much like you would top chili or even taco soup.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEANS – This recipe calls for canned black beans. Drain and rinse them before beginning.

VEGGIES – Yellow onion, carrots, celery, and garlic lend this soup plenty of texture and earthy flavor, plus some additional vitamins and nutrients.

How to Make Black Bean Soup

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat a large soup pot over medium and add the olive oil. Then add onions, carrots, celery, and garlic and cook for about 5 minutes, stirring occasionally.
2. Add in ground cumin, sea salt, dried oregano, red pepper flakes, and ground pepper then mix to combine.
3. Pour in black beans and vegetable broth and cook for about 20-25 minutes on low heat.
4. Remove about 3-4 cups and place in a blender or food processor along with ¼ cup cilantro and 1 tablespoon fresh lime juice, and puree.
5. Add back to the pot and cook for another 5 minutes, then serve hot with your choice of garnishes.

Frequently Asked Questions & Expert Tips

Store any cooled leftover black bean soup in an air-tight container kept in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over medium-low heat.

Yes, this soup will freeze well. Transfer the cooled soup to an air-tight container, leaving space at the top so it can expand, and freeze for up to 2 months.

You can definitely puree the entire soup if that’s the consistency that you prefer! Otherwise, you can puree only a portion, or skip pureeing altogether. The choice is completely up to you and boils down to individual preference.

Serving Suggestions

Serve black bean soup with a garnish of sour cream, sliced avocado, tortilla strips, chopped cilantro, and a wedge of lime. Though this soup is hearty and filling all on its own, you can easily serve it up with chunks of bread for dunking. Enjoy warm from the stovetop.

More Soup Recipes

• Lentil Soup
• Cabbage Soup
• Split Pea Soup
• Cream of Mushroom Soup
• Cream of Asparagus Soup

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