This black bean soup recipe is easy to make with pantry ingredients like canned black beans and spices. It's a healthy, delicious vegetarian meal.
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This black bean soup recipe is easy and delicious.It calls for pantry ingredients like canned black beans and spices, and the cooking process is largely hands-off. The stove does most of the work for you!
Even though it’s simple, this black bean soup has a bold, spicy flavor and creamy texture. The secret ingredient? Bean juice!
See, when I cook with canned beans, I almost always start by draining and rinsing them. But in this black bean soup recipe, I use the liquid in the can as well as the beans themselves. This liquid, coupled with the fact that I puree half the soup after it simmers, makes the soup amazingly creamy without any cream. This healthy soup is totally vegan and vegetarian, but from its rich taste and texture, you’d never know.
How to Make Black Bean Soup
This black bean soup recipe is easy to make! To start, you’ll need these ingredients:
Ingredients
- Black beans, of course! You’ll need 2 cans of black beans for this recipe, and you’ll use the liquid in the cans as well as the beans themselves.
- Onion, garlic, carrot, and celery – These aromatic veggies add savory depth of flavor.
- Canned chipotle peppers and adobo sauce – They give this black bean soup a spicy kick.Tip: I call for 2 chipotle peppers in this recipe. If you’re sensitive to spice, start with 1 and add more to taste!
- Chili powder, cumin, and coriander – For smoky, earthy flavor.
- Vegetable broth – Use store-bought, or make homemade vegetable stock.
- Olive oil – For richness.
- Fresh lime juice – It makes the soup bright and balanced.
- And salt and pepper– To make all the flavors pop!
Find the complete recipe with measurements below.
Process
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
- First, sauté the aromatics.Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook them until soft. This will take longer than you think, typically 10 to 15 minutes!
- Stir in the spices and garlic.Cook until fragrant, about 30 seconds. Then, add the black beans and their liquid, the broth, chipotles, and adobo sauce.
- Simmer for 30 minutes.No need to cover the pot! Cooking the soup uncovered gives it a delicious thick texture. Allow it to cool slightly after simmering.
- Next, blend half the soup.Use an immersion blender to puree it in the pot, or transfer half to an upright blender and blend until smooth. Stir the blended soup back into the pot.
- Season to tastewith the lime juice and more salt and pepper.
Enjoy!
Easy Black Bean Soup Serving Suggestions
This black bean soup is tasty no matter what, but I like it best with flavorful garnishes on top! Pile your bowl with fixings like these:
- A dollop of sour cream or vegan sour cream
- Sliced avocado or a scoop of guacamole
- Sliced serrano peppers or pickled jalapeños
- Pickled red onions or chopped green onions
- Chopped cilantro
- Pepitas
Enjoy the soup on its own, or pair it with tortilla chips, jalapeño cornbread, or a grilled cheese sandwich for a heartier meal. It would also be fantastic withany of these vegetable side dishes:
- Baked Sweet Potato
- Roasted Sweet Potatoes
- Best Broccoli Salad
- Roasted Broccoli
How to Store
This easy black bean soup recipe keeps well in an airtight container in the refrigerator for up to 5 days.
Can you freeze black bean soup?
Yes! This black bean soup freezes well for up to 3 months. Allow it to cool to room temperature before transferring it to airtight containers or jars. Make sure to leave at least an inch at the top for the soup to expand in the freezer.
More Favorite Soup Recipes
If you love this black bean soup, try one of these delicious soup recipes next:
- Vegetarian Chili
- White Bean Soup
- Vegetarian Tortilla Soup
- Vegetable Soup
- Best Lentil Soup
- Tomato Basil Soup
- Butternut Squash Soup
- Or any of these 35 Best Soup Recipes!
Black Bean Soup
rate this recipe:
4.98 from 49 votes
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Serves 4
Save RecipePrint Recipe
This easy black bean soup recipe is healthy, flavorful, and delicious! If you have any leftovers, store them in the fridge for up to 5 days, or freeze them for up to 3 months.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 medium carrot, diced
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 2 (15-ounce) cans black beans, including the liquid in the cans
- 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce*
- 1½ cups vegetable broth
- 1 tablespoon fresh lime juice, plus wedges for serving
- Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
Season to taste and serve with lime wedges and desired toppings.
Notes
*If you're sensitive to spice, feel free to scale back to one chipotle pepper.
