This Easy Black Bean Soup is hearty, spiced, and ready in 30 minutes — a quick one-pot meal packed with flavor, protein, fiber, and veggies.
For more easy soup recipes, check out our turmeric lentil soup, butternut squash chickpea curry, lentil pumpkin stew, mediterranean lentil soup.
A Cozy, Flavor-Packed Soup Ready in Just 30 Minutes
This Easy Black Bean Soup is the kind of weeknight comfort we love — hearty, spiced, and ready in 30 minutes. 🍲 It’s a one-pot black bean soup that turns simple pantry ingredients into something cozy, nourishing, and full of flavor.
Packed with protein-rich black beans, fiber-filled veggies, and warming spices, this soup supports a balanced diet while keeping things satisfying. It’s naturally low in saturated fats and fits beautifully into a Mediterranean-style eating pattern, which Louise and I follow here in Todi. 🇮🇹
We love that it’s both quick and wholesome — perfect for busy days when you want something filling yet light.
Serve this smoky black bean soup with a squeeze of lime and a drizzle of olive oil for that final fresh touch. 🥄 Simple, healthy, and delicious — just how we like it.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive Oil: Adds richness and depth. Use avocado oil or light olive oil for a milder flavor.
- Onion: The base of this quick black bean soup. Substitute with leeks or shallots for a sweeter, softer flavor.
- Carrots: Add natural sweetness and color. Try sweet potato or red bell pepper for a twist.
- Celery: Builds that classic soup flavor. Swap with fennel or zucchini if you prefer a lighter taste.
- Garlic: Fresh garlic gives a sharp kick. Garlic powder works in a pinch — use less to keep balance.
- Cumin or Curry Powder: The heart of this veggie-packed black bean soup. Use taco seasoning or garam masala for a bolder flavor.
- Smoked Paprika or Chipotle Powder: Adds warmth and a smoky edge. Try chili powder or a dash of liquid smoke.
- Red Pepper Flakes: For gentle heat. Use cayenne or omit for a milder bowl.
- Vegetable or Chicken Broth: Use bouillon powder dissolved in water — it’s lighter on groceries and lasts for weeks.
- Black Beans: The base of this high-protein black bean soup. Pinto or kidney beans work too.
- Diced Tomatoes: Fresh chopped tomatoes or tomato puree also fit nicely.
- Dried Oregano: Italian seasoning or thyme are easy swaps.
- Lime or Lemon Juice: Brings brightness. Vinegar offers a similar tang.
How to Make Easy Black Bean Soup
Step 1: Sauté the Veggies and Spices
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, stirring often, until the veggies start to soften.
Add garlic, cumin, red pepper flakes, and smoked paprika or chipotle powder. Stir for 1 minute until fragrant — this builds a rich, spiced base for your soup.
Step 2: Simmer Until Cozy
Pour in the broth, black beans, diced tomatoes, oregano, salt, and pepper. Bring everything to a gentle boil, then lower the heat and simmer partially covered for about 20 minutes.
This is where the flavors come together and make that 30 minute black bean soup taste like it simmered all afternoon.
Step 3: Blend for Creaminess
Scoop out about 2 cups of soup and blend until smooth, then stir it back in. This trick gives you a creamy texture without adding dairy — a classic move in any healthy black bean soup recipe to make it creamy without cream. Adjust the thickness with a splash of broth if you like.
Step 4: Taste and Serve
Stir in a squeeze of lime for brightness and adjust salt if needed. Serve hot with cilantro, avocado slices, and crusty bread to soak up the flavorful broth. Simple, wholesome, and full of Mediterranean warmth.
Tips
- Sauté slowly: Take your time softening the onion, carrot, and celery. It builds a rich flavor base for this one pot black bean soup.
- Toast the spices: Let the cumin and smoked paprika sizzle briefly in oil before adding liquid — it deepens the taste and makes your kitchen smell amazing.
- Go for canned beans: For a canned black bean soup homemade style, use canned beans to save time. Rinse them well to remove excess sodium.
- Adjust consistency: Blend part of the soup for creaminess or keep it chunky for a rustic texture.
- Brighten it up: Finish with lime juice, fresh cilantro, or a drizzle of olive oil.
- Add toppings: Avocado, Greek yogurt, or sourcream make it extra cozy and customizable.
Frequently Asked Questions
Yes! This quick black bean soup actually tastes even better the next day. The flavors deepen as it rests. Store it in the fridge for up to 4 days or freeze it for up to 3 months.
Absolutely. Cook dried black beans first until tender, then use about 4½ cups cooked beans. Canned beans make it faster, but dried beans give a more homemade flavor.
Blend part of the soup — about 2 cups — and stir it back in. You can also mash some beans directly in the pot for a thicker texture or pour in 1/2 cup of cream or half-and-half.
This veggie packed black bean soup pairs beautifully with warm cornbread, crusty sourdough bread, or a scoop of brown rice to soak up all that flavorful broth. You can also serve it with a simple green salad or roasted veggies for a balanced, satisfying meal that feels wholesome and homemade.
More Easy Soup Recipes
- Spinach lentil soup
- Mediterranean cabbage bean stew
- Quick lentil soup
- Creamy coconut pumpkin soup
- Spiced lentil soup
- Creamy healthy potato soup
- Mediterranean chickpea soup
- Lentil eggplant curry
If you tried this Easy Black Bean Soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Easy Black Bean Soup (Healthy in 30 Minutes)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 3 carrots chopped
- 1 rib celery chopped
- 3 cloves garlic grated
- 2 teaspoons cumin or curry powder
- 1 teaspoon smoked paprika or chipotle powder
- ¼ teaspoon red pepper flakes
- 3 cups vegetable broth or chicken broth
- 3 cans black beans 15 oz / 425 g each can — drained and rinsed, or about 4½ cups / 700 g cooked black beans
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste + black pepper
- 1 lime the juice
Instructions
- Sauté the Veggies and Spices: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 onion, 3 carrots, and 1 rib celery (all chopped), and cook for about 3 minutes until they start to soften.Stir in 3 cloves garlic (grated), 2 teaspoons cumin, 1 teaspoon smoked paprika, or chipotle powder, and ¼ teaspoon red pepper flakesand cook for 1 minute until fragrant.
- Simmer the Soup: Add 3 cups vegetable broth, 3 cans black beans (drained and rinsed), 1 can crushed tomatoes, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Bring to a gentle boil, then lower the heat and simmer partially covered for 20 minutes until the veggies are tender and the soup smells delicious.
- Blend and Adjust: Blend about 2 cups of soup until smooth and stir it back into the pot to make it creamy. Add more broth if you want a thinner texture.
- Finish and Serve: Stir in the juice of 1 lime and taste for salt. Serve warm with cilantro, avocado, and crusty bread or cornbread.
Notes
- Olive Oil → Avocado oil or light olive oil for a milder flavor.
- Onion → Leeks or shallots for a sweeter, softer flavor.
- Carrots → Sweet potato or red bell pepper for a colorful twist.
- Celery → Fennel or zucchini for a lighter taste.
- Garlic → Garlic powder works in a pinch; use less to keep balance.
- Cumin or Curry Powder → Taco seasoning or garam masala for a bolder flavor.
- Smoked Paprika or Chipotle Powder → Chili powder or a few drops of liquid smoke.
- Red Pepper Flakes → Cayenne or skip for a milder bowl.
- Vegetable or Chicken Broth → Bouillon powder dissolved in water — lighter on groceries and lasts for weeks.
- Black Beans → Pinto or kidney beans for a similar hearty texture.
- Diced Tomatoes → Fresh chopped tomatoes or tomato puree.
- Dried Oregano → Italian seasoning or thyme for variety.
- Lime or Lemon Juice → Vinegar for brightness.
- Sauté slowly: Let the onion, carrot, and celery soften to build a rich flavor base for this one pot black bean soup.
- Toast the spices: Stir cumin and smoked paprika briefly in hot oil to deepen the flavor and fill your kitchen with warmth.
- Use canned beans: For a canned black bean soup homemade style, go with canned beans to save time — just rinse them well.
- Adjust the texture: Blend part of the soup for creaminess or leave it chunky for a heartier feel.
- Add brightness: A squeeze of lime, chopped cilantro, or a drizzle of olive oil brings everything to life.
- Top it your way: Add avocado, Greek yogurt, or sour cream for extra creaminess and comfort.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Thanks!I believe in plant based recipe s .I’ve changed my diet when I reached 60yrs.I believe in healthy life style cooking
Yay, Snowy. So glad the recipe fits your plant-based journey. I love hearing how you’ve embraced a healthier lifestyle, and love that you are here for inspiration 🙂
Wishing you many more tasty bowls ahead!! Have a great day, Louise
I love anything with curry and black beans.I use dry beans, as they are more favorable and economical
Hello Alison,
I would prefer to use dried beans 🫘 could you tell me the quantity that you put in. Is 500 grams enough or too much?
Thank you 😊
Good
So good!!!!
I’m so happy you like it, Ranae!! 🙂
Wonderful
Awesome
This is very healthy soup!
Hi Jan, yes it is – I’m so happy you like it though 🙂 Thanks for leaving a comment and a rating.
Awesome Recipe
Thanks so much, Annette, I’m really happy you tried it!!
All the best, Louise