This black bean soup can be made in less than 30 minutes! It’s hearty, savory, and a little spicy and perfect for when you want a bowl of hot soup!
This hearty black bean soup is one of my favorites! It’s the perfect thing to make on a cooler day as the weather starts to cool down, because its ready in less than 30 minutes and can be made with ingredients you probably have on hand!
This soup is so flavorful, and it is loaded with vegetables. It has a nice warm spice from jalapenos, and seasonings. It’s perfect for a quick lunch, busy weeknight, or double the recipe for a crowd.
I love serving this black bean soup with some tortilla chips, and corn bread. It’s so simple, but so delicious and your whole family will love it!
Ps. I blend up most of the beans and vegetables so my kids don’t even know they are getting extra vegetables in their bowls!
Why make this Black Bean Soup?
- So easy. This black bean soup is so easy because it uses canned black beans. You don’t have to soak and cook your own black beans – this recipe gets soup on your table in less than 30 minutes!
- Hidden vegetables. This soup is loaded with onion, celery, and red pepper that are blended up into the soup to give you the nutrients without the texture. Add extra vegetables like potatoes, carrots, or squash if you want too!
- Hearty. This soup is thick, and creamy and loaded with flavor! It’s a perfect hearty bowl for a cool day.
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this black bean soup recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- vegetable oil – you’ll use this to saute the veggies and garlic
- yellow onions – adds a nice sweet, and savory caramelized onion flavor
- celery
- red bell pepper
- jalapenos
- minced garlic – gives a nice lightly garlic flavor to the soup
- chicken broth of vegetable broth – use vegetable broth for a vegetarian soup, this will be the base of the soup
- black beans
- cumin – gives a nice smoky and warm flavor
- garlic salt
How to make Black Bean Soup?
- Sauté the vegetables. Heat the olive oil in a large sauce pan and add in the chopped veggies, and minced garlic. Sauté them for a few minutes until they start to get tender.
- Add remaining ingredients. Add in the vegetable broth, and the black beans and let it simmer until the vegetables are tender.
- Blend. I like to add half the black beans and use an immersion blender to blend them and the veggies to make the soup creamy, then add the remaining black beans so you get some of the texture of those. You can skip blending it if you like a brothier soup, or scoop a couple couples of the soup into a blender and blend then add that back in.
- Serve. Taste the soup and adjust the seasonings as needed. Serve with your choice of toppings, and rolls, cornbread or tortilla chips!
Tips and Tricks:
- Adjust the consistency to your preference. You can choose if you want the soup to be thicker or thinner. Add more vegetable broth to the soup to make it thinner. If you would like it thicker, puree some of the soup with an immersion blender, or blender.
- Mix Ins. Add whatever leftover veggies you have on hand, I also love adding squash, zucchini potatoes, carrots, or corn.
Storage Instructions:
This black bean soup is great reheated as leftovers! Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
You can reheat it on the stove top in a small pot over medium low heat, stirring as needed until it is warmed throughout. You can also reheat the soup in the microwave in 30 second intervals, until the soup is hot.
Looking for more Soup recipes?
Black Bean Soup
Ingredients
For the Black Bean Soup:
- 2 TBS olive oil
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped red pepper
- 2 TBS diced jalapenos
- 1 1/2 TBS garlic (minced)
- 2 cups vegetable broth (or chicken broth)
- 2 – 15 oz cans black beans (1 undrained, and 1 drained and rinsed)
- 1 tsp cumin
- 1/2 tsp garlic salt (or to taste)
Optional Toppings:
- tortilla strips or chips
- sour cream
- grated cheese
- sliced jalapenos
- fresh chopped cilantro
Instructions
For the Black Bean Soup:
- Add the olive oil to a large saute pan and heat over medium heat.
- Add in the chopped vegetables, and sauté them for a few minutes (3 to 5) until they start to get tender.
- Add in the minced garlic and cook for another minute.
- Add the vegetable broth and one can of the black beans to the soup and simmer for another 5 to 10 minutes until the vegetables are tender.
- Blend with an immersion blender, if you want a thicker, creamier soup. **
- Add in the drained can of the black beans and stir it into the soup. Simmer for another 5 minutes until the soup is hot throughout.
- Taste test, and add additional seasonings as needed.
- Serve the soup warm, with your choice of toppings.
Notes
This black bean soup was first posted on January 11, 2013. The photos and text were updated on October 27, 2023.
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