This flavorful black bean soup comes together in about 30 minutes using canned beans and simple pantry ingredients. It’s hearty, budget-friendly, and full of bright, smoky seasoning.
Try my Easy Black Bean Chili or Black Bean Corn Avocado Salad with Rice next.
Why you’ll love it
This black bean soup balances earthy, smoky, and bright flavors with a rustic texture that’s mostly pureed but still has a pleasant bite. It’s quick to make, nutritious, and a great way to use pantry staples like canned beans and tomatoes. Leftovers reheat beautifully, making it a reliable choice for weeknight dinners or meal prep.
What you’ll need
- Olive oil, onion, garlic – a simple aromatic base. Sweet or yellow onion works well.
- Chicken or vegetable broth – adds depth; use vegetable broth to keep it vegetarian/vegan.
- Fire-roasted or diced tomatoes – fire-roasted add extra flavor but regular diced tomatoes are fine.
- Black beans – canned black beans are convenient and filling; drain and rinse them.
- Diced green chilies – add mild heat and tang; use spicy if you prefer more kick.
- Red bell pepper – for color and a touch of sweetness.
- Chili powder, smoked paprika, ground cumin – the spice blend that gives the soup its signature flavor.
- Lime juice – fresh lime brightens the whole dish; don’t skip it.
Tools for this recipe
You’ll only need basic equipment: a large soup pot or Dutch oven and either an immersion blender or regular blender to purée most of the soup. An immersion blender lets you blend right in the pot and keeps some texture.
How to make black bean soup
This is a quick overview—complete ingredients and step-by-step directions are in the recipe card below.
Sauté the chopped onion in oil until soft and lightly browned, then add garlic. Stir in the broth, diced tomatoes, black beans, green chilies, red bell pepper, and spices. Bring to a boil, reduce heat, and simmer until the vegetables are tender.
Use an immersion blender or a regular blender (carefully) to purée most of the soup, leaving some beans and vegetables chunky for texture. Finish with fresh lime juice, season with salt and pepper, and serve with your favorite toppings.
Black bean soup toppings
- Chopped cilantro or fresh parsley, scallions, or red onion for brightness.
- Avocado slices, guacamole, or a dollop of sour cream for creaminess.
- Chopped tomatoes or salsa and a lime wedge for extra freshness.
- Shredded Mexican cheese for richness.
- Tortilla strips or crushed tortilla chips for crunch.
Substitutions and variations
- Make it vegan by using vegetable broth instead of chicken broth; all other ingredients are already plant-based.
- Add 1/2 teaspoon cayenne or use spicy green chilies for more heat.
- Double the recipe to feed a crowd—just use a larger pot and double every ingredient.
What to serve with this soup
- A slice of crusty bread or a warm tortilla makes a nice pairing.
- A simple side salad complements it well—mixed greens tossed with a tangy dressing are ideal.
- For a comforting meal, serve it with a grilled cheese sandwich.
Leftovers and storage
- Store in an airtight container in the refrigerator for 4–5 days.
- Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals until warmed through.
- Freeze in airtight containers for up to 3 months; thaw overnight in the fridge before reheating for best texture.
More cozy soup recipes
- Creamy Taco Soup
- Mexican Chicken Soup
- Chicken Fajita Soup
- Creamy Chicken Tortilla Soup
- Easy Chicken Taco Soup
If you make this black bean soup, please leave a rating and comment. Tag me with #saltandlavender on Instagram if you try the recipe.
Easy Black Bean Soup
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Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups chicken or vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes with juices
- 3 (14 ounce) cans black beans drained & rinsed
- 1 (4 ounce) can diced green chilies with juices
- 1/2 red bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt & pepper to taste
- Toppings (optional): chopped cilantro, sour cream, tortilla strips, avocado, etc. to taste
Instructions
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Add the oil and chopped onion to a soup pot. Sauté over medium heat 5–7 minutes until softened and lightly browned for extra flavor.
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Stir in the minced garlic, then add the broth, diced tomatoes with juices, drained black beans, green chilies, chopped red bell pepper, chili powder, smoked paprika, and cumin.
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Raise the heat to bring the soup to a boil. Reduce the heat, cover with the lid slightly ajar, and simmer 8–10 minutes until the vegetables are tender.
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Carefully blend most of the soup with an immersion blender or, in batches, in a regular blender. Leave some texture—pureeing completely is optional. Allow the soup to cool a bit before blending if using a regular blender.
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Stir in fresh lime juice and season with salt and pepper to taste. Taste and adjust seasoning as needed.
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Serve hot with your preferred toppings.
Notes
- Recipe yields 4 servings. Double ingredients to make a larger batch.
- To make it spicy, add 1/2 teaspoon cayenne or use spicy green chilies.
- Nutrition info excludes optional toppings and is an estimate.
Nutrition
Nutrition information is approximate and should be used as a guide.
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This recipe was originally published on October 24, 2019 and updated with new photos and clarified instructions.