Name: Easy Black Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 cup celery, diced; 1 cup carrot, finely diced; 1 red bell pepper, finely diced; 4 garlic cloves, rough chopped; ½ teaspoon salt, more to taste; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; ½ teaspoon chili powder (or smoked paprika, or both); ½ teaspoon salt, more to taste.; 3 x 14-ounce cans of black beans, drained and rinsed (4 ½ cups) see notes; 3 cups veggie broth; 1 lime ( 1-2 tablespoons lime juice) more to taste; Optional Garnishes: avocado, jalapeno, cilantro, hot sauce, chopped red onion or pickled onions, sour cream, or grated cheddar

This easy black bean soup is hearty, healthy, and full of flavor - made with simple pantry ingredients and ready in about 30 minutes.

bowl of black bean soup with sliced avocado and jalapeño, fresh cilantro, and spoon.

I love making this black bean soup when I want something hearty, healthy, and satisfying without a lot of fuss. It comes together with simple pantry ingredients and stretches throughout the week, perfect for quick, nourishing meals.

This Black Bean Soup recipe is warm and earthy, thanks to the spices, with a slightly creamy consistency. A squeeze of lime at the end brightens everything up, and the leftovers taste even better the next day.

Why you’ll love this Easy Black Bean Soup Recipe!

It’s easy and ready in about 30 minutes. Using simple pantry ingredients, this soup comes together quickly with minimal effort. Keep these ingredients on hand for any time you need a quick weeknight dinner!

Hearty, nourishing, and full of flavor. Beans are incredibly satiating, high in fiber and protein. This is a great plant-based soup that will keep you full. The warm, earthy spices give the soup so much flavor and depth, while lime adds a touch of brightness. Adjust spice levels to preference.

Freezer-friendly. This is one of my favorite soups to make a big batch of and freeze half - this way you always have something healthy on hand!

Black Bean soup Recipe Ingredients

Black beans - The hearty, protein-rich foundation of the soup, offering creamy texture and satisfying plant-based nutrition; canned beans are convenient and work beautifully here, but feel free to cook dry beans from scratch (allow 1 1/2 hours).
Olive oil - Adds richness and helps sauté the vegetables while building the flavorful base of the soup.
Onion, celery, carrot, and red bell pepper - Create a classic aromatic vegetable base that brings natural sweetness, color, and depth to the soup.
Garlic - Adds savory warmth and rounds out the flavors.
Salt - Enhances the overall flavor; adjust to taste as the soup simmers.
Spices (ground cumin, ground coriander, dried oregano, and chili powder) - Provide earthy, warming flavor and a subtle smoky note; smoked paprika can be used in place of chili powder, or combined with it for extra depth.
Vegetable broth - Adds body and savory depth while helping the beans and spices meld together.
Fresh lime juice - Brightens the soup with a pop of acidity that balances the richness of the beans.
Optional garnishes (avocado, jalapeño, cilantro, hot sauce, chopped red onion or pickled onions, sour cream, grated cheddar) - Add freshness, creaminess, heat, and texture, allowing everyone to customize their bowl.

Should I cook Black Beans from Scratch or Use Canned Beans?

Cooking black beans from scratch results in optimal flavor and texture, allowing you to control the seasoning and consistency. Soaking and simmering dry beans can enhance their creaminess and give them a richer taste.

However, canned beans are incredibly convenient and taste great in this recipe. They save time, making them perfect for busy weeknights when you need something quick. Just rinse and drain them before adding to your soup for a speedy, delicious meal!

How to Make Black Bean Soup

1. Sauté the veggies. Warm olive oil in a large pot or Dutch oven over medium heat. Add onions, celery, carrots, bell pepper, garlic, and salt. Sauté for 7 minutes, or until fragrant. Add spices and cook for another minute.

large pot with diced veggies sautéing with wooden spatula.

2. Add beans and simmer. Add black beans and broth to the pot and bring to a boil, then cover and simmer for 15 minutes, or until the veggies are tender.

using immersion blender to partially blend black bean soup in pot.

creamy black bean soup in large pot with wooden spatula.

3. Blend. Use an immersion blender to blend about half of the soup. Be careful not to blend too smoothly, as you want to preserve some texture and whole beans. You can also transfer half of the soup to a blender and return it to the pot.

4. Taste and adjust. Add lime juice. Taste and add more salt as needed. For more heat, stir in cayenne, chipotle powder, or chili flakes to taste.

5. Serve with desired garnishes. Ladle soup into bowls and top with sliced avocado, cilantro, jalapeño, hot sauce, diced red onion or pickled onions, sour cream, or grated cheddar.

Dutch oven with black bean soup with fresh cilantro and lime wedges and ladle.

Chef’s Tips

Don’t skip the partial blend! Blending part of the soup gives you that perfect balance of creaminess and texture. Over-blending may make it too pasty.
Add lime juice before serving. Lime juice added at the end brightens and balances the earthy richness. Taste and adjust right before serving.
Add a smoky element. A pinch of smoked paprika or chipotle chile powder, or a spoonful of adobo sauce, adds depth and gives the soup a subtle, slow-simmered feel.
Make it ahead. Like most soup recipes, this tastes even better the next day as the flavors continue to develop.

Serving Suggestions

Serve with warm cornbread, a baked potato or a baked sweet potato, cilantro lime rice or Mexican rice, or a salad, like our Taco Salad.

Black Bean Soup Toppings

Keep it simple with a garnish or two, or if serving friends or family, set up a toppings bar. Let the ideas below inspire you!

Sliced or diced avocado or guacamole
Sliced or diced jalapeño
Diced tomato or pico de gallo
Fresh cilantro or green onions
Hot sauce
Chopped red onion or pickled onions
A dollop of sour cream or vegan sour cream
Grated cheddar, cotija cheese, or vegan cheese
Tortilla strips or crushed tortilla chips
Spoonful of rice or quinoa

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for 3 months. Thaw overnight in the fridge, then reheat on the stovetop.