Best Black Bean Soup Recipe

This healthy, mega creamy Black Bean Soup is made with EASY shortcut canned black beans and will have everyone swooning! It’s seasoned to perfection with earthy, smoky, spicy nuances and infused with elevated ingredients like diced green chilies, chipotle chili pepper, cilantro and lime. This vegan, gluten free, vegetarian black bean soup is a fabulous meal prep option (leftovers taste even better) or great for a crowd!

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top view of healthy, creamy, easy black bean soup

What makes this the Best Black Bean Soup

UNBEATABLE FLAVOR. A mirepoix base (carrots, onion, and celery), adept seasonings that are bloomed to unlock their flavor and a few key ingredients like chipotle chili, poblano pepper, cilantro and pureed fire roasted tomatoes create the best black bean soup you’ve ever tasted!
SHORTCUT BLACK BEANS. Using canned beans makes this soup a quick and affordable option that can be whip up with zero planning!
SUPER CREAMY AND CHUNKY. This black bean soup is mega creamy from pureed beans in their juices, with a delightful mouthfeel from whole beans, carrots, celery and peppers.
NO EXPLODING BLENDERS. Blending 2 cans of beans, instead of simmering soup, means you can multi-task while the soup is simmering and you don’t have to worry about the blender exploding all over your kitchen!
CUSTOMIZABLE CONSISTENCY. Blend more or less depending on your desired texture.
FEEDS ANY DIET. Gluten free, vegan and vegetarian but loved by all.
MAKE AHEAD FRIENDLY. It tastes even better the next day and freezes great – winning!

a ladle serving easy black bean soup showing how creamy it is

Black Bean Soup Recipe ingredients

The ingredient list for this black bean soup recipe may seem lengthy, but most of the ingredients are dumped into the pot in minutes. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

Black Beans: This recipe is made extra easy with four cans of black beans with their juices. Two cans are pureed, and two cans are left whole. Typically, I drain black beans, but the juices in this recipe help make the soup delightfully creamy without any heavy cream.
Bell pepper: One chopped red bell pepper adds a subtle sweetness to balance the earthy, nutty black beans. You may also use orange or yellow.
Poblano pepper: These peppers boast a very mild heat, nothing like a jalapeno, so don’t be afraid of them! You may substitute with one chopped green bell pepper if you prefer.
Carrots and celery: These vegetables add complex freshness and texture to the soup. Chop them small, about 1/4-inch pieces.
Aromatics: Onion and garlic are the building blocks of the soup. You may use powders if you’re in a pinch.
Fire roasted tomatoes: These boast a wonderful smoky flavor and are sweeter and less acidic than regular diced tomatoes. Most grocery stores carry them but if you can’t find them, substitute with regular diced tomatoes.
Broth: Use vegetable broth to keep the soup vegetarian or use chicken broth, both are excellent in this recipe.
Mild diced green chilies: One (4 oz.) can of diced green chilies adds a hint of tangy delight. Make sure to purchase MILD diced green chiles because the “hot” green chiles are HOT!
Seasonings: Chili powder, ground cumin, smoked paprika, dried oregano, ground coriander season the soup to perfection. Add salt to taste after simmering.
Cilantro: Minced cilantro stirred into the soup at the end infuses it with a zesty freshness.
Lime Juice: Use bottled or fresh lime juice, but whatever you do – don’t skip! The lime juice awakens the flavors of the entire black bean soup recipe and cuts through the earthy creaminess.
Chipotle pepper: These spicy peppers are sold in adobo sauce in 7 or 12 oz. cans. They are smoked and dried jalapeños rehydrated and preserved in adobo sauce prized for their intense zesty, smoky, slightly sweet heat. They are a versatile pantry staple worthy of keeping stocked!

top view showing ingredients to make black bean soup: black beans, vegetable broth, diced tomatoes, carrots, celery, onions, garlic, spices and chipotle pepper

How to make Black Bean Soup

Let’s take a closer look at how to make Black Bean Soup with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauté Vegetables. Heat oil in a soup pot over medium heat then add onion, celery, carrots, bell pepper and poblano pepper and sauté until softened.

showing how to make black bean soup by sautéing onions, celery, carrots, and bell pepper

Step 2: Bloom Spices. Add garlic, chipotle pepper, chili powder, cumin, coriander, smoked paprika and oregano and sauté for one more minute.

a collage showing how to make black bean soup by adding spices, then blooming them by sautéing in oil

Step 3: Add Beans and Simmer: Stir in 2 cans beans and broth. Cover, increase heat to high to bring to a boil. Meanwhile:

showing how to make black bean soup by adding beans and vegetable broth and simmering soup

Step 4: Puree beans. Blend remaining 2 cans beans (with liquids), tomatoes (with liquid) and green chilies in a blender until smooth.

a collage showing how to make black bean soup recipe by pureeing black beans in a blender with tomatoes until smooth

Step 5: Add Beans and Simmer. Stir into the soup, reduce heat medium/medium-low and simmer for 15-20 minutes, uncovered, stirring often.

a collage showing how to make black bean soup by adding pureed beans to the pot and simmering until thickened

Step 6: Finish Soup. Stir in the cilantro and fresh lime juice.

showing how to make black bean soup by stirring in cilantro and lime juice

Step 7: Season to taste. Taste and add salt to taste. Serve with desired toppings.

showing how to make black bean soup by seasoning to taste with extra salt

TIPS for making black Bean Soup

Add salt to taste. The soup will taste bland (even with all the spices) until you add enough salt to taste.
Adjust the consistency. The longer the soup simmers, the thicker it will become. For thicker soup, simmer longer, for thinner, add additional broth or water until it reaches your desired consistency.
Refrigerate overnight. This recipe for black bean soup tastes even more intoxicating if allowed to sit overnight. This also makes for a stress-free meal any night of the week.
Don’t skip the toppings! The soup tastes exponentially better with toppings! They add the contrasting crunchy and cooling flavors/textures.
Customize to taste. Add your favorite vegetables, protein, etc. See variations below.

Easy Black Bean Soup variations

Feel free to customize this black bean soup recipe in any way you like! Here are a few ideas:

Add ground beef, turkey or chicken: I have personally tried adding leftover ground turkey to the soup and it is amazing! Stir in leftovers or brown the protein first, remove from the pot, then return back to simmer with the soup.
Add vegetarian protein: Add plant-based protein like textured vegetable protein (TVP) or tofu.
Make it milder: The soup should be medium spicy as written. To make it mild, omit the chipotle pepper and add ground chipotle pepper or cayenne pepper to taste after simmering.
Make it spicier: Increase the chipotle pepper to 1 ½ -2 or add additional ground chipotle pepper or cayenne to taste. Alternatively, garnish individual bowls with jalapeno peppers or hot sauce.
Buffalo style: Omit the chipotle chili pepper and add buffalo hot wings sauce to taste instead.
Adjust the consistency: The longer the chili simmers, the thicker it will become. For thicker chili, simmer longer, for thinner chili, add water until it reaches your desired consistency. If you know you would like a thinner soup to start with, only puree one can of black beans.
Add extra veggies: Add whatever veggies you like such as sweet potatoes, chayote, mushrooms, zucchini, etc., taking into account different cooking times.
Add cocoa powder: This might sound odd, but cocoa powder pairs beautifully with chili powder for a mole flair. Try adding a couple teaspoons, ½ teaspoon at time, tasting after each addition.

showing how to serve black bean soup recipe with chips, avocado, tomatoes, jalapeno and limes

How to serve the Best Black Bean Soup Recipe

Toppings are one of the best parts of black bean soup! They add contrasting crunchy, creamy textures and cooling, salty, zesty flavors. Here are a few to choose from:

Pico de gallo: My favorite topping for this black bean soup recipe! This fresh salsa adds a depth of contrasting vibrancy. You can make your own or pick up store-bought in the deli section.
Fresh tomatoes: If you skip the pico, consider freshy chopped tomatoes.
Sliced jalapenos: A fabulous topping for those who like it hot!
Sour Cream or Greek Yogurt: A healthy dollop adds a depth of creaminess and rich tanginess while cutting through the robust seasonings.
Cheese: Cotija, sharp cheddar, Mexican cheese, Monterrey, or Pepper Jack.
Cilantro: This adds another layer of bright, fresh, zesty, Tex-Mex goodness.
Green Onions: Adding a tablespoon or so awakens the whole bowl with its fresh pop of flavor.
Avocado: Easy black bean soup is a beautiful canvas for their earthy creaminess.
Lime Juice: You may want additional lime juice, but as always, taste first!
Fritos or Tortilla Chips: Chips add a delightful contrasting crunch!
Hot Sauce: Customize the heat with as much or as little hot sauce as you like.

showing how to serve black bean soup recipe in a bowl with sour cream, avocados, jalapenos and pic de gallo

How to store Black Bean Soup

Black bean soup tastes better the next day so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.

HOW TO freeze easy black bean soup

Cool the black bean soup to room temperature. Portion into airtight, freezer-safe containers (I love these mason jars) or resealable freezer bags, leaving some space for expansion. Label and date the containers, remove any excess air, and seal them tightly. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Tip: To easily fill freezer bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in the chili.

How to reheat easy black bean soup

-Stove: Reheat large batches on the stove over medium low heat, stirring occasionally (about 10 minutes).
-Microwave: Transfer individual servings to a microwave-safe dish, cover with a paper towel. Microwave for one minute, stir, then continue to microwave for 30-second intervals, if needed.

Recipe for Black Bean Soup FAQs

Is black beans soup good for you?

Black bean soup is a nutritious choice due to its high fiber and protein content. Black beans are rich in fiber, which supports digestive health, helps regulate blood sugar levels, and promotes satiety, aiding in weight management. Additionally, they provide a good source of plant-based protein, making black bean soup a satisfying option for vegetarians and vegans. Black beans also contain various vitamins and minerals, including folate, magnesium, and iron, which are essential for overall health and well-being. Consuming black bean soup regularly can contribute to a balanced diet and may offer several health benefits, such as improved heart health, better blood sugar control, and enhanced satiety.

Why is my Black Bean Soup bitter?

If your black bean soup tastes bitter, there could be a few reasons for this:

1. Undercooked Beans: If cooking your own black beans, ensure they are property cooked. If they are not cooked thoroughly, they can impart a bitter taste to the soup.
2. Burnt Ingredients: If any ingredients, especially aromatic vegetables like onions or garlic, are burnt during the cooking process, they can release bitter compounds into the soup.
3. Overcooked Herbs or Spices: Herbs and spices can become bitter if they are overcooked or if too much is added to the soup. Bloom just for one minute.

What happens if you don’t drain and rinse black beans?

It’s not harmful to skip rinsing canned beans. Most recipes call for rinsing and draining black beans because they tend to have higher sodium content and and can sometimes have a slightly metallic or “canned” taste. Rinsing the beans helps remove this flavor, ensuring a fresher taste in your recipe. However, other recipes, like this black bean soup, doesn’t drain and rinse the beans to contribute to a thicker consistency.

What can I use to thicken Black Bean Soup?

To thicken black bean soup, reserved cans of black beans are blended until smooth, then added to the soup. If you would still like a thicker soup, you can blend some more of the soup then return it to the pot. This helps thicken the soup while maintaining its flavor and texture. Alternatively, you can add a cornstarch slurry (cornstarch mixed with water) and simmer until thickened to desired consistency. Start with 1 tablespoon cornstarch mixed with 3 tablespoons water. Repeat if needed to thicken.

up close of a spoonful of black bean soup recipe showing how creamy it is with black beans, carrots, celery and bell peppers

Looking for more bean soup Recipes?

white chicken chili
crockpot beef chili
chili con carne
buffalo chicken chili
easy turkey chili
creamy white chicken chili
crockpot white chicken chili
turkey chili
BBQ chicken chili

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Total Time: 45

Prep Time: 20

Cook Time: 25

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Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped
1 cup diced celery (1/4-inch dice)
1 cup diced carrots (1/4-inch dice)
1 red bell pepper, chopped
1 poblano pepper, chopped (optional)
3-4 garlic cloves, minced
2 tsp EACH chili powder, ground cumin
1 tsp EACH smoked paprika, dried oregano, ground coriander
1 chipotle chili pepper in adobo, minced
2 cups vegetable broth
4 15 oz. cans black beans (not drained), divided
1 14.5 oz. can fire roasted diced tomatoes
1 4 oz. can green chilies

ADD LATER

1/4 cup cilantro, minced (2 TBS minced)
1 tablespoon lime juice
salt and pepper to taste
1 recipe pico de gallo (or store-bought), optional, HIGHLY recommended for topping
Topping Options: Greek yogurt or sour cream, lime juice, avocado, crushed tortilla chips, cilantro, shredded cheese, cotija cheese, green onions, pickled red onions

Instructions

Sauté vegetables: Heat oil in a soup pot over medium heat then add onion, celery, carrots, bell pepper and poblano pepper. Sauté until onions are softened, 8-10 minutes.
Bloom spices: Add garlic cloves, chipotle pepper, and seasonings (chili powder, cumin, coriander, smoked paprika and oregano); sauté for 1 more minute.
Bring to a boil: Stir in veggie broth and TWO cans beans and their juices. Cover, increase heat to high to bring to a boil. Meanwhile:
Puree black beans: Blend remaining 2 cans beans (with juices), tomatoes (with liquid) and green chilies in a blender until smooth.
Simmer: Stir puree into the soup, reduce heat to medium/medium-low and simmer for 15-20 minutes, uncovered, stirring often.
Finish: Stir in the cilantro and lime juice. Add salt to taste. The soup will taste bland (even with all the spices) until you add enough salt. Serve hot with your choice of toppings, pico de gallo is my FAV!

Video

Notes

Storage: Black bean soup tastes better the next day so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.
Variations: See post for lots of ideas!

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2 Comments

Linda Lagana says

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This is hands-down, THE BEST Black Bean Soup I’ve ever had. There are a lot of ingredients, but it’s worth the effort. I doubled the batch and froze the rest in singe-serve containers. This soup fills me up for about 1 point on the 2024 Weight Watcher’s plan. Thanks for this recipe, Jennifer!

- Jen says
  
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  Thank you for giving this a try! I’m so glad you loved it!