Black Bean Soup

This easy Black Bean Soup is so savory and flavorful! You’re going to love this simple, nutritious vegetarian soup made with canned black beans and tomatoes, fresh veggies, and tasty Tex-Mex seasonings.

Black bean soup is so rich and comforting, and packed full of hearty vegetables. It’s amazingly easy to throw together too!

Because it’s made with pantry staples like beans, tomatoes, onion, garlic and spices, you’ll be able to make this soup whenever the mood strikes, and it only takes about 40 minutes in total to cook on the stove.

This is just one of many quick and easy homemade soup recipes you’ll find here, so If you like this one, be sure to try a few more! I suggest a warming pot of Vegetarian Butternut Squash Chili, or kid-friendly Alphabet Soup next.

I made this soup over the weekend it was so delicious.
I love a well seasoned soup this was perfect for me. I served it with Mexican cornbread. I am sharing this recipe. Thanks for the inspiration.

Debirah

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Vegetarian and Vegan Black Bean Soup

This tasty soup is suitable for almost any dietary situation! It’s naturally vegan, vegetarian, and gluten free.

Sour cream and cheese make excellent toppings, but you can always leave them out, or replace them with your favorite vegan substitutes.

Black bean soup is filled with protein and fiber from the beans and vegetables, so it is a well-rounded meal all on its own. Add a side salad or some homemade bread if you like too!

Black Bean Soup Ingredients

Here’s what you need to make this delicious soup:

• Canned Black Beans: While you can cook dried beans for this recipe if you like, using canned beans just makes everything that much more simple. Drain the beans after you open them, and rinse under cold water.
• Canned Tomatoes: While you have the can opener out, open up a can of diced tomatoes as well.
• Carrots, celery, and onion: I sometimes just call this mix “soup veggies”. They’ll create the base layer of flavor for the soup, as well as add extra fiber and nutrients to the party.
• Vegetable Stock: I often make my own veggie stock using this Instant Pot recipe! If you aren’t concerned about keeping the recipe vegetarian, you can also make black bean soup with chicken stock.
• Seasonings: Minced garlic, cumin, oregano, and a couple of bay leaves give this soup a warm and savory southwestern flair.
• Toppings: Lime juice and fresh cilantro are the perfect finishing touch to really amplify the flavors of this soup. You can also add other toppings if you like, such as cheese, sour cream, or fresh red onion.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Black Bean Soup

1. Saute the Aromatic Veggies First: In a large Dutch oven or soup pot, heat a bit of olive oil over medium heat. Add onion, carrot, and celery and cook for 2-3 minutes or until the onion is soft and translucent. Add the garlic, and cook for just 1 minute, or until fragrant.
2. Fill the Pot: Now add black beans, diced tomatoes, vegetable stock, spices, and seasonings to the pot.
3. Simmer: Stir and bring the soup to a boil. Reduce the heat and simmer the soup, partially covered, for 30 minutes.
4. Blend: Remove the soup from the heat and discard the bay leaves. Use an immersion blender to blend just some of the soup to give the broth a creamier texture.
5. Serve: Stir in fresh lime juice and chopped cilantro if desired. Taste the soup and adjust the seasoning if needed. Serve in bowls with your favorite toppings.

Recipe Tips

• Blending the soup: You can remove 2 cups of the soup from the pot and blend it in a jug blender if you don’t have an immersion blender. If you decide to use the immersion blender in the dutch oven, just be careful not to blend it too much or you’ll end up with a puree! You can also choose not to blend the soup at all.
• Cuban style black bean soup: Add a diced bell pepper to the carrot/onion/celery mixture!
• Make it spicy: I’ve made this soup fairly mild so that it’s kid-friendly, but you can up the heat factor by adding some hot sauce or a pinch of cayenne pepper.
• Have fun with this basic black bean soup recipe! You can mix in other vegetables, try it with extra spices, or get creative with your favorite Mexican food toppings like diced avocado and cilantro.

Storing Tips

Allow the soup to cool, then transfer leftovers to an airtight container. Store in the fridge for up to 4 days.

This soup also freezes well! I suggest freezing in individual serving size containers. Keep them frozen for up to 3 months and thaw and reheat as needed.

Black Bean Soup Toppings

Anything that you’d enjoy on top of tacos or nachos will be delicious with black bean soup!

• Diced Avocado
• Shredded Cheese
• Homemade Pico de Gallo
• Sour Cream (or vegan sour cream)
• Crushed Tortilla Chips

Recipe FAQs

Can I make soup with other beans?

Of course! Black beans are the most commonly used to make this type of soup, but you can replace them with white beans if that’s what you have in the pantry.

Can I puree all of the soup?

I prefer the texture of black bean soup when it is only partially blended. This gives it some creaminess without loosing all of the hearty texture of the beans and vegetables. You can decide to fully puree the soup, just know that it will be very thick this way.

Can black bean soup be made ahead of time?

Yes, this soup can be made and stored in the fridge for up to 4 days or in the freezer for up to 3 months. It’s a great make-ahead option for meal-prepping and planning.

More Tasty Vegetarian Soup Recipes

White Bean Soup

Vegetarian 15 Bean Soup

Creamy Sweet Potato Soup

Instant Pot Lentil Soup

All Soups →

This easy recipe for Black Bean Soup is incredibly flavorful and so simple to make! Add it to your menu plan ASAP by pinning it – it will be the perfect cozy comfort food dinner for a cool weeknight.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 22 votes

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Black Bean Soup

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Author: Diana

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A simple vegetarian recipe for Black Bean Soup made on the stovetop with canned black beans and tomatoes, fresh veggies, and tasty Tex-Mex seasonings.

6 Servings

A simple vegetarian recipe for Black Bean Soup made on the stovetop with canned black beans and tomatoes, fresh veggies, and tasty Tex-Mex seasonings.

Equipment

• 6-quart Dutch Oven
• Immersion (stick) blender

Ingredients 

1/2x1x2x3x

• ▢ 2 tablespoons (30 ml) olive oil not extra virgin – or avocado oil
• ▢ 1 small yellow onion diced
• ▢ ½ cup sliced carrot
• ▢ ½ cup diced celery
• ▢ 3 garlic cloves minced
• ▢ 3 15-ounce cans (1275 g) black beans drained and rinsed
• ▢ 1 15-ounce can (425 g) diced tomatoes optional
• ▢ 4 cups (1 liter) vegetable stock
• ▢ 1 tablespoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 bay leaf
• ▢ Salt and pepper
• ▢ 2 tablespoons lime juice
• ▢ ¼ cup chopped cilantro

For serving

• ▢ Diced red onion
• ▢ Tortilla chips
• ▢ Sour cream
• ▢ Cilantro
• ▢ Diced avocado

Instructions 

• In a large dutch oven, heat olive oil over medium high heat. Add onion, carrot and celery, and cook for 2-3 minutes or until the onion is soft and translucent.
• Add garlic, and cook for 1 minute or until fragrant.
• Add black beans, diced tomatoes, vegetable stock, cumin, oregano, bay leaves, salt and pepper.
• Give everything a stir, bring to a boil, then reduce the heat to a simmer. Partially cover with a lid, and allow to simmer for 30 minutes.
• Remove from heat, discard the bay leaves and using a stick/immersion blender, blend about 2 cups of the soup for a creamy texture. You can also use a jug blender to do this.
• Stir in fresh lime juice, and chopped cilantro if desired (highly recommended). Check the soup for seasoning, and add more salt or lime juice if desired.
• Serve in bowls with your favorite toppings.

Notes:

• Blending the soup: You can remove 2 cups of the soup from the pot and blend it in a jug blender if you don’t have an immersion blender. If you decide to use the immersion blender in the Dutch oven, just be careful not to blend it too much or you’ll end up with a puree! You can also choose not to blend the soup at all.
• Cuban-style black bean soup: Add a diced bell pepper to the carrot/onion/celery mixture!
• Make it spicy: I’ve made this soup fairly mild so that it’s kid-friendly, but you can up the heat factor by adding some hot sauce or a pinch of cayenne pepper.
• Storing/Make-Ahead: Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. 

Nutrition Information

Calories: 362kcal, Carbohydrates: 59g, Protein: 21g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 26mg, Potassium: 995mg, Fiber: 21g, Sugar: 4g, Vitamin A: 1938IU, Vitamin C: 10mg, Calcium: 107mg, Iron: 6mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen