Black Bean Soup

Black bean soup is a simple, creamy, hearty recipe you can make in one pot with everyday ingredients.

It’s one of our favorite soups because it has a bold, smokey, and almost meaty flavor.

It packs plenty of protein and fiber to make you feel satiated, nourished, and healthy.

Our black bean soup is 100% Mexican-inspired.

It combines the creamy texture of black beans cooked in an aromatic soffritto of onion, garlic, and cumin with smokey, tongue-tickling chipotle powder (smoked paprika is good, too, if you don’t have chipotle).

You’ll love this soup with a topping of Pico de Gallo and sliced avocado, a generous dollop of sour cream, fresh cilantro, and a good squeeze of lime juice.

The play between hot and cold, spicy and fresh, earthy and herby will make you want to reach for a second bowl.

Also, did we mention it’s really easy to make?

It’s the perfect recipe for a weeknight dinner, and it’s also excellent for meal prep.

Quantities are in the recipe box at the bottom of the page.

Flavor base

To make a flavorful soffritto and build flavor from the ground up, you’ll need olive oil, carrot, onion, celery, and garlic.

You can chop the veggies with a knife or pulse them in a food processor.

You can substitute avocado oil for olive oil.

Herbs and spices

We recommend bay leaves and ground cumin as they complement the black beans beautifully.

Substitute dried oregano for bay leaves.

We also love adding chipotle powder for a smokey and mildly spicy flavor.

Alternatively, you can use Chipotle in adobo sauce. They come in a small can, and one Chipotle with a tablespoon of its marinating sauce is enough as they pack a spicy punch.

We are aware that chipotle powder is not your usual pantry staple.

You can easily replace it with a teaspoon of smoked paprika and red pepper flakes to taste.

Black beans

You can use canned black beans, drained and rinsed. You can also cook dried black beans in water before using them for the soup.

Here’s our guide on how to cook black beans.

Broth

We use low-sodium vegetable broth to keep the recipe vegetarian.

However, other broths, including chicken broth, work in this recipe.

Tomatoes

We recommend canned diced tomatoes.

Substitute other types of canned tomatoes, including whole canned peeled tomatoes, crushed tomatoes, tomato puree, and fire-roasted tomatoes.

Salt and Pepper

Season with sea salt or kosher salt and freshly ground black pepper.

Lime

Freshly squeezed lime juice is a must in this recipe because it adds a splash of acidity and freshness, allowing the other flavors to shine.

Substitute lime juice with apple cider vinegar or red wine vinegar.

Optional Toppings

• Cilantro or fresh coriander.
• Guacamole or sliced avocado.
• Pico de Gallo or salsa fresca.
• Tortilla chips.
• Sour cream or vegan sour cream.
• Jalapeños or hot sauce.

US cups + grams measurements in the recipe box at the bottom of the page.

In a large pot or Dutch oven, heat the olive oil. 

Add the chopped onion, celery, carrot, and sauté on medium heat for 5 minutes, stirring often.

Then add grated garlic, ground cumin, chipotle powder (substitute 1 teaspoon smoked paprika and red pepper flakes to taste), and sauté for one more minute or until you smell their fragrant aroma.

Add vegetable broth, drained and rinsed black beans, canned tomatoes, bay leaves, salt, and black pepper.

Stir, cover with a lid, bring to a boil, then crack the top open and simmer on medium heat for about 25 minutes.

Blend 1 to 2 cups to make the soup extra creamy. You can use an immersion blender or a standing blender.

Stir in the juice of one lime, then taste and adjust for salt and spices.

Serving suggestions

This soup is plenty nutritious to serve as a main meal.

Serve in bowls, topped with fresh cilantro and an extra squeeze of lime juice.

You can also add sliced avocado or guacamole, pico de gallo, sour cream, quick pickled red onions, jalapeños, tortilla chips, hot sauce, and corn kernels. Pick your favorite toppings.

Make ahead: This black bean soup recipe is excellent for meal prep. It keeps in the fridge for days, and its flavor improves on the second day.

Refrigerator: Let the soup cool down, transfer it into an airtight container, and keep it in the fridge for four days. Reheat only the portions you’ll eat in a microwave for three minutes or in a saucepan on the stove.

Freezer: Let the soup cool down, transfer it to a freezer-friendly container, and freeze for up to 3 months. Thaw slowly in the refrigerator or the microwave.

Similar recipes

BLACK BEANS: Black beans are easy to cook with. You can use them to make a vegetarian chili, black bean salad, black bean burger, breakfast burrito, sweet potato hash, or black bean mango salad.

You can also add them to your favorite grain bowls and healthy salads.

SOUPS: If you liked this black bean soup, you might also enjoy our lentil vegetable soup, Tuscan bean soup, Moroccan lentil soup, Harira soup, chickpea soup, and vegetable soup.

Or check out our compilation of our best healthy soup recipes for more ideas.

MEXICAN INSPIRED: Refried beans, tostadas, quinoa salad, sweet potato chili, pico de Gallo, guacamole, corn tortillas, and lentil chili.

Salads

Black Bean Salad

Collections

15 Black Bean Recipes

Soups

Lentil Vegetable Soup

Mains

Tostadas