Easy Black Bean Soup

By Maria Lichty

Updated May 30, 2020

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Easy Black Bean Soup-A simple and healthy soup made with canned black beans and everyday ingredients! This flavorful black bean soup is vegan, gluten-free, and vegetarian.

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Black beans are my favorite beans and I especially love them in this Easy Black Bean Soup. It is filled with healthy ingredients and seasoned to perfection. And the best part? This recipe is made with everyday basic ingredients, that I bet you already have on hand.

This soup is perfect for lunch, busy weeknights, or feeding a hungry crowd. Our entire family loves this soup and we all get excited when it’s on the menu! It hits the spot every time.

Canned Black Beans

This Black Bean Soup is EASY because I use canned black beans! You don’t have to go through all the hassle of cooking your own beans to have a delicious homemade soup. Canned black beans are a quick and affordable way to get a really yummy soup on the table in no time!

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How to Make Black Bean Soup

This is a really easy soup recipe that comes together in no time at all. Let’s make some soup!

In a large pot, heat the olive oil over medium-high heat. Start with the veggies that will need the most time: onion, carrot, celery, and red pepper. So many beautiful colors right off the bat!
Stir occasionally for about 5 minutes, until everything is tender, and then add in the garlic. Cook for 2 more minutes.
Now liquid! Pour in the vegetable broth, then stir in the rinsed and drained black beans, and toss some seasonings in: cumin, oregano, a bay leaf, salt, and pepper. Turn the heat way down and let it simmer for 25 minutes. I told you it was easy!

Tips for Thickening the Soup

You can enjoy the black bean soup as is, but I like to thicken it up a little.

Remove the bay leaf and use an immersion blender to puree a little bit of the soup. This gives it a thicker consistency, but don’t blend it completely smooth! You want to still have whole black beans throughout.

If you don’t have an immersion blender you can transfer some of the soup into your blender, pulse it, and pour it back into the pot with the rest of the soup.

Easy Black Bean Soup - Two Peas & Their Pod (4)

Toppings

Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! You could put out:

Homemade Tortilla Chips
Pico de Gallo
Sliced avocado or Guacamole
Shredded cheese
Plain Greek yogurt or sour cream
Chives

Serving Suggestions

If you are looking for side dishes to go with your big pot of black bean soup, here are a few of our favorites!

Easy Cornbread
Easy Green Salad
Fresh Corn Salad
Buttermilk Drop Biscuits
Mexican Rice
Mango Black Bean Quesadillas

How to Store

You can keep leftover black bean soup in a container in the refrigerator for up to 5 days. Black bean soup also freezes beautifully. Pour room temperature soup into a freezer container or freezer bag and freeze for up to 2 months. Make sure you label and date your soup so you know what it is!

Easy Black Bean Soup - Two Peas & Their Pod (5)

More Soup Recipes:

Vegetable Soup
Pasta fa*gioli
Ribollita
Smoky Tomato Soup
Easy Butternut Squash Soup
Easy Minestrone Soup

Easy Black Bean Soup-A simple and healthy soup made with canned black beans and ingredients you probably already have in your pantry! This flavorful black bean soup is vegan, gluten-free, and vegetarian.

4.55 from 291 votes

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Review

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine Mexican

Servings 6

Equipment

Large Pot (I love using my Staub Dutch oven for this!)
Immersion Blender (this is my favorite one!)

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1 red bell pepper, stemmed, seeded, and chopped
4 cloves garlic, minced
60 oz (4 cans) black beans, rinsed and drained
32 oz vegetable broth
1 tablespoon ground cumin
½ teaspoon dried oregano
1 bay leaf
Kosher salt and black pepper, to taste
1 tablespoon fresh lime juice
¼ cup chopped cilantro
Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

Instructions

In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 2 minutes.
Stir in the black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Turn the soup to low and let simmer for 25 minutes.
Remove the bay leaf. If you want to thicken the soup, use an immersion blender to purée some of the soup for a thicker consistency but don’t blend it completely, just a little to thicken it up. If you don’t have an immersion blender, you can carefully transfer 2 to 3 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.
Stir in the cilantro and fresh lime juice. Ladle the soup into bowls and serve warm with desired toppings.

Nutrition

Calories: 428kcal, Carbohydrates: 75g, Protein: 26g, Fat: 4g, Saturated Fat: 1g, Fiber: 26g, Sugar: 3g

Keywords gluten free, vegan, vegetarian

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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