Black Bean Soup Recipe

Easy Black Bean Soup-A simple and healthy soup made with canned black beans and everyday ingredients! This flavorful black bean soup is vegan, gluten-free, and vegetarian.

Black beans are my favorite beans and I especially love them in this Easy Black Bean Soup. It is filled with healthy ingredients and seasoned to perfection. And the best part? This recipe is made with everyday basic ingredients, that I bet you already have on hand.

This soup is perfect for lunch, busy weeknights, or feeding a hungry crowd. Our entire family loves this soup and we all get excited when it’s on the menu! It hits the spot every time.

This Black Bean Soup is EASY because I use canned black beans! You don’t have to go through all the hassle of cooking your own beans to have a delicious homemade soup. Canned black beans are a quick and affordable way to get a really yummy soup on the table in no time!

This is a really easy soup recipe that comes together in no time at all. Let’s make some soup!

You can enjoy the black bean soup as is, but I like to thicken it up a little.

Remove the bay leaf and use an immersion blender to puree a little bit of the soup. This gives it a thicker consistency, but don’t blend it completely smooth! You want to still have whole black beans throughout.

If you don’t have an immersion blender you can transfer some of the soup into your blender, pulse it, and pour it back into the pot with the rest of the soup.

Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! You could put out:

If you are looking for side dishes to go with your big pot of black bean soup, here are a few of our favorites!

You can keep leftover black bean soup in a container in the refrigerator for up to 5 days. Black bean soup also freezes beautifully. Pour room temperature soup into a freezer container or freezer bag and freeze for up to 2 months. Make sure you label and date your soup so you know what it is!

Spicy Black Bean Soup

This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.

Prep: 10min

Total: 55min

Yield: 6

Nutrition Facts: servingSize None, calories 342 calories, Sugar 4.2 g, Sodium 1563.1 mg, Fat 6.1 g, Saturated Fat 1 g, Trans Fat 0 g, Carbohydrate 56 g, Fiber 21.3 g, Protein 18.7 g, Cholesterol 0 mg

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4 1/2 teaspoons ground cumin
• 1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you’re sensitive to spice)
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) low-sodium vegetable broth
• 1/4 cup chopped fresh cilantro (optional)
• 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

Instruction:

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Easy Black Bean Soup

Easy Black Bean Soup-A simple and healthy soup made with canned black beans and ingredients you probably already have in your pantry! This flavorful black bean soup is vegan, gluten-free, and vegetarian.

Prep: 10min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 428 kcal, Carbohydrate 75 g, Protein 26 g, Fat 4 g, Saturated Fat 1 g, Fiber 26 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, (chopped)
• 1 large carrot, (chopped)
• 1 celery rib, (chopped)
• 1 red bell pepper, (stemmed, seeded, and chopped)
• 4 cloves garlic, (minced)
• 60 oz (4 cans) black beans, (rinsed and drained)
• 32 oz vegetable broth
• 1 tablespoon ground cumin
• ½ teaspoon dried oregano
• 1 bay leaf
• Kosher salt and black pepper, (to taste)
• 1 tablespoon fresh lime juice
• ¼ cup chopped cilantro
• Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

Instruction:

1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
2. Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
3. Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
4. Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.

Black Bean Soup

Don’t look past this easy black bean soup recipe! It’s a delicious vegetarian meal that’s filling and layered with savory and spiced flavors. Be sure to check out the video above for more details!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 394 kcal, Carbohydrate 62 g, Protein 21 g, Fat 8 g, Saturated Fat 1 g, Sodium 1822 mg, Fiber 24 g, Sugar 3 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 large red onion (chopped)
• 1 large carrot (peeled and diced)
• 2 celery ribs (diced)
• 1 jalapeno pepper (deseeded and diced)
• 4 garlic cloves (minced)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• 3 (15-ounce) cans low-sodium black beans (drained and rinsed)
• 3 cups low-sodium vegetable or chicken broth (or more??)
• 1 to 2 tablespoons fresh lime juice
• Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.

Instruction:

1. Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and jalapeno pepper, and cook for 4 to 5 minutes, or until softened.
2. Add the garlic, cumin, oregano, coriander, cayenne pepper, and salt, and stir together for another minute, until fragrant.
3. Add the black beans and chicken broth, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
4. Using an immersion blender, puree the soup a few times to have a mix of creamy and chunky textures. Alternatively, you can scoop out a cup or two of soup, blend it in a standard blender until smooth, and then stir it back into the pot. Then, stir in the lime juice.
5. Ladle the soup into individual bowls and garnish with your favorite toppings.

Easy Black Bean Soup Recipe

FAQ

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