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Black Bean Soup

5 stars based on 46 votes

black bean soup

All of the signs of winter are here: little hats and mittens are scattered around the mudroom, tissue boxes are on night tables, I’m wearing yoga pants and Uggs morning til night, and the poor dog hasn’t had a real walk in days.  On Wednesday, it was so cold and windy, all I could imagine for dinner was a bowl of hot soup. A trip to the store was out of the question, so a quick search of the kitchen led to a few cans of black beans and some vegetables just waiting to be transformed. Within thirty minutes, we had a big pot of Southwestern-flavored black bean soup at the ready to warm our bones.


This is a pretty basic recipe. What makes it so good is the high proportion of vegetables to beans – lots of garlic, onions and even some carrots in the mix.


You don’t have to worry about finely chopping the vegetables since they’re all going to be puréed anyway. For the garlic, just pound the cloves with a meat mallet to crush and release the skin. Or, press the flat side of a knife over each clove and whack it with your palm.


Cook the onions, garlic and carrots in olive oil over medium heat until soft.


In the meantime, rinse and drain the canned beans.


Add the chicken broth, beans and spices to the vegetables and bring the soup to a boil.


Cover and simmer for about 15 minutes, until the vegetables and beans are very soft.


Purée the soup with a hand-held immersion blender. If you don’t have one, you can use a standard blender and work in batches. Just be sure to keep the hole in the lid open and cover it up with a dishtowel – this allows the the steam to escape and avoids a hot soup explosion all over your kitchen.


Before serving, stir in some fresh lime juice to add a touch of brightness and wake up all the flavors.


Ladle the soup into bowls and garnish with a dollop of sour cream – it makes it so much better and is justified, in my opinion, since there’s only two tablespoons of oil in the whole pot. Finally, scatter some freshly chopped cilantro over top.


You can get creative with additional garnishes. My husband loves to crush tortilla chips over his, and sometimes I’ll toss in some chunks of avocado. A bit of salsa might also be nice. Enjoy!

Note: If you prefer a chunkier soup, you’ll have to tinker with the recipe a bit. The vegetables will all have to be finely chopped and you’ll need to cut back on the chicken broth or the soup will be too thin.

My Recipe Videos

Black Bean Soup

Servings: 4
Total Time: 30 Minutes


  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, roughly chopped
  • 4 large garlic cloves, crushed and peeled
  • 2 carrots, peeled and roughly chopped
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 5 cups low sodium chicken broth (I like Swanson)
  • 3/4 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1-3/4 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/3 cup sour cream
  • Handful chopped fresh cilantro


  1. Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
  2. Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
  3. Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
  4. Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
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Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Serving size: about 2 cups
  • Calories: 475
  • Fat: 14g
  • Saturated fat: 4g
  • Carbohydrates: 66g
  • Sugar: 5g
  • Fiber: 21g
  • Protein: 27g
  • Sodium: 424mg
  • Cholesterol: 10mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Delicious- great taste, but too watery with 5 cups broth. The next time I used 3 cups of broth instead of 5 and it was much better.

    - kris on January 24, 2018 Reply
  • I made this soup couple of years ago and loved it. Somehow, I completely forgot about it afterwards. But today wanted be a bit healthy and avoid the meat eating habit, and the first soup that popped in my head was this. Wanted to add some doritos in it, but sadly don’t have that, so will have to make use of the taco shells that we have.

    It is an absolutely fantastic soup. Hats off to you Jenn.


    - Emile on December 26, 2017 Reply
  • 5 stars

    Flavor of this soup is the most perfectly-balanced black bean dish. I use a little less broth, so it is more like a bean dish to serve over rice. — My grandson’s favorite!

    - Ruby on November 30, 2017 Reply
  • 5 stars

    just made this soup with a cpl of changes.
    extra chick broth, used a 48 oz can. no cumin, which i do not like. no oregano, used 1 t basil instead. after blending i added a finely chopped red bell pepper . and a small can of corn for texture. few shots of hot sauce. garnished with diced avocado and fat free fage greek yogurt. delicious!

    - charrington on November 19, 2017 Reply
  • 5 stars

    My husband & I loved your soup…AND, so did our Amazon parrot! I dipped some crusty bread in it and she went crazy for it. She fanned her tail, chortled and talked to her soupy morsel the whole time she ate. So Jenn…you have some serious enthusiasm for your recipe from a 30-something bird to add to your kudos… 🙂

    - Debby on November 11, 2017 Reply
    • Ha! So glad it’s enjoyed by both humans and birds! 🙂

      - Jenn on November 11, 2017 Reply
  • 5 stars

    I have made this recipe so many times and just love it. Last time I threw a red pepper in, so am getting creative. Thank you so much for this recipe, one of my favorites!

    - Nancy on November 10, 2017 Reply
  • What is a serving size?

    - MRAY on October 17, 2017 Reply
    • Serving size is about 2 cups. Enjoy!

      - Jenn on October 18, 2017 Reply
  • 5 stars

    Our family loves this warm and delicious soup. I have served it many times. We like to add a bit of shaved cheddar and nacho chips to dip on the side. Thanks for this keeper!

    - susan Kurker on September 18, 2017 Reply
  • Hi Jenn,

    I was wondering if I could use borlotti beans since I made a huge pot… do you think it would work! I know the black beans pair better with lime and cilantro… but I was still wondering…


    - Sara on June 10, 2017 Reply
    • Hi Sara, I’m not that familiar with borlotti beans, so I can’t say for sure, but I suspect they would work here. (Particularly because the soup is pureed at the end). I’d love to hear how it turns out!

      - Jenn on June 11, 2017 Reply
  • 5 stars

    This soup is marvelous! The spices are spot on.
    Sour cream dollop for serving just puts it over the top!
    Thanks for such a great recipe!

    - Dee on May 11, 2017 Reply
  • 5 stars

    Really loved this soup! I made it exactly as the recipe is printed, just added a sprinkling of grated cheddar along with the sour cream and a bit of crumbled tortilla chips on top. Thanks for sharing this recipe!

    - Pam on April 20, 2017 Reply
  • 5 stars

    Loved this recipe! It was delicious and simple! I didn’t see your note about cutting back on the chicken broth for thicker soup so I used cornstarch to thicken it up. Can’t wait to try your other recipes.

    - Kate on January 31, 2017 Reply
  • 5 stars

    Winner, winner, soup for dinner! The flavors really come together on this recipe. I did not have coriander so I added extra cumin and it was fine in maintaining the complexity of the flavoring. I agree with all of the reviews regarding the thinness of the soup. I am hooked on your site and can’t wait to purchase your upcoming cookbook. Can you please provide an update regarding the status of the cookbook. Thanks a bunch Jenn!

    - K. Morrow on January 14, 2017 Reply
    • So glad you enjoyed the soup! The cookbook is progressing and will be available in the spring of next year (so still a ways away, but I hope worth the wait)!

      - Jenn on January 14, 2017 Reply
  • 5 stars

    LOVE THIS SOUP!! Another family favourite and the recipe that got me to subscribe to your emails. Thank you!

    - Kristen on December 21, 2016 Reply
  • This soup was great as is and very easy to make. Some of my family requested I leave some of the beans whole instead of blended. The 2nd time I made this, I added cans of black beans at the end. It was great.

    - Susan Clayman on December 1, 2016 Reply
  • 4 stars

    Made this last week for a friend with a cold. I added a little bit more lime juice and used half beef broth, half chicken because thats what I had on hand. Wonderful soup!

    - Christina Lengyel on December 1, 2016 Reply
  • 5 stars

    Love this soup! Usually have all the ingredients on hand except sour cream. As with all your directions, easy to follow directions. I usually prepare extra, it freezes perfectly. It’s always nice to have a soup packed with amazing flavours and ingredients ready at a moments notice. Kids and adults enjoy it 🙂

    - Marnie on December 1, 2016 Reply
  • 5 stars

    This tastes great! I had made some black beans with my pressure cooker the other night and used the leftovers to make this soup. I had added epazote to my beans already and it tasted great in this soup with the other herbs! I don’t know if the liquid called for in this recipe is too much or too little as stated by other reviewers because my black beans already had enough of water that I only needed to add some more to it. This is another keeper. Thanks Jenn!

    - stefanie moreno on September 20, 2016 Reply
  • 5 stars

    The flavor of this soup was great. I served it with a mound of cilantro-lime rice in the middle and some avocado slices on top, which helped make it a full meal.

    - Michelle on May 1, 2016 Reply
  • 5 stars

    We loved this recipe! It was easy for a quick weeknight dinner with rice and had a complex flavor. I would highly recommend this recipe, so much that I blogged about it myself!

    - Michelle on April 20, 2016 Reply
  • 5 stars

    Fantastic! The whole family loves this one and it’s a regular in our repertoire. It freezes great, too. I often serve it with roasted butternut squash & onions, or with roasted acorn squash stuffed with wild rice/celery/onion/cranberry/pecan filling. Thanks for this great recipe!

    - Leslie on March 8, 2016 Reply
  • 1 stars

    I did not care for this recipe- apparently I missed the note above advising you to cut down on the broth to avoid a thin soup. I don’t know who would enjoy this recipe prepared as written. It was just brown liquid when I finished. I had to add two more cans of black beans to give it some texture. I don’t think you need to puree the whole mixture either. At most I would puree half and leave the other half chunky. I also sautéed bacon for my fat and cooked veggies in the fat and used the crubmled bacon to give it a smokey flavor. I wold have been able to enjoy that flavor more had I not pureed the soup. Will not make this version again.

    - Sandy on February 25, 2016 Reply
    • you did something incorrectly. soup has a lovely creamy texture. not mud like and no way too thin

      - charrington on November 19, 2017 Reply
  • 4 stars

    LOVED the flavor on this!! I did up the cayenne a bit…I don’t have a 1/8t measuring spoon, so I used a scant 1/4t and it was great!! I skipped the carrot because I just can’t stand cooked carrots. The only complaint from my family was that it was too watery. I’ll definitely make this again and add a third can of black beans.

    - Janice on February 19, 2016 Reply
  • 5 stars

    I just made the soup, and it is quite lovely! I am going to take some other’s suggestion and add another can of black beans next time for a slightly thicker soup. Also, just a note to those worried about the calories, fat and cholesterol in the sour cream- I use fat free Greek yogurt for everything that calls for sour cream, and I’ve never been disappointed, including this recipe. Plus, Greek yogurt is extremely healthy, so you don’t have to worry if trying to restrict fat, calories and cholesterol, like me. Thanks Jenn!

    - Abby on January 27, 2016 Reply
  • 5 stars

    I made this tonight for dinner. It was so tasty and easy to make. So glad a coworker told me about your site. Can’t wait to try another recipe

    - Tiffany on January 17, 2016 Reply
  • 5 stars

    I made this a few days ago for the first time and holy smokes this was tasty!!! My husband loved it too. Can’t wait to try your other recipes now that I’ve discovered this site, thank you!

    - Carmen on January 15, 2016 Reply
  • 5 stars

    Made this soup (as written) for dinner last night. It was delicious. It thickened up a bit over night and was even better today for lunch. I pureed only half / three-quarters, added it back, and it worked out very well. We like a little texture in our soups, and the beans, carrots and onion that weren’t pureed provided just enough.

    - DrM on January 15, 2016 Reply
  • This looks delicious, and I will definitely keep this on file for a Lenten Friday. How long would I have to cook it if I used dry beans? Presoaked for 8 hours.

    - Caitlin on January 14, 2016 Reply
    • Hi Caitlin, I would make sure the beans are cooked to your liking before you add them to the soup. They only simmer for 15 minutes once in the pot. If you need more advice on cooking dried beans, this is a good resource.

      - Jenn on January 15, 2016 Reply
  • 4 stars

    I love the flavor of this soup. I followed others advice and added an extra can of beans. However, I puréed half and added the other half of the beans whole. I used chile powder (1/4 t) instead of cayenne because my husband doesn’t like spicy food. I added cayenne to my bowl. I will certainly make this again!

    - Kimberly on January 14, 2016 Reply
  • 5 stars

    I subscribe to your website and this recipe appeared in my mailbox recently. It’s been cold and rainy here, so a pot of soup was in order. I rushed home after work and was grateful this was quick and easy to make. Great flavors and texture. I will make this again for sure. Thank you again Jenn for another winning recipe.

    - Denise McGraw on January 7, 2016 Reply
  • Regarding your black bean soup, I’ve not yet tried it, but one way I get a ‘chunky’ black bean soup is to either hold back or add an additional can of beans and add it to the soup after pureeing.
    Can’t wait to try your recipe!

    - Vicki on December 30, 2015 Reply
    • Hi Vickie, I think you’re better off adding an additional can of beans after puréeing with this recipe, otherwise it might be too thin. Hope you enjoy it!

      - Jenn on December 30, 2015 Reply
  • 5 stars

    While in Santa Fe New Mexico, I tried black bean soup for the first time, loved it. I did a search and found your web site. Your soup rivals that of Santa Fe and I could not believe how simple! Using bacon fat to soften the veggies and for garnish, this was the perfect soup for reminiscing. Looking forward to your newsletters.

    - Janet on December 12, 2015 Reply
  • 5 stars

    This is a very nice soup although I made it with fresh black beans after soaking them for a while and cooked in the pressure cooker with the chicken broth. Black beans are excellent for kidney energy which Chinese healers recommend highly.

    - Monique on November 28, 2015 Reply
  • 5 stars

    Yum, yum! Did I say yum…… this black bean soup was so easy and delicious. My family and I had this as a side dish with seafood tacos. I especially love the simple step-by-step directions. Thanks for keeping it simple, fun, and delicious!

    - Barb on November 14, 2015 Reply
  • 5 stars

    Perfect!!!! I just made this recipe with a bit for cayenne and added a chipotle, no seeds, and nailed the best black bean soup I’ve ever had! Unos used to have a delicious black bean soup but they took it off their menu, this recipe is even better than unos! So glad I stumbled onto your site, thanks for sharing and I cannot wait to try more of your recipes

    - tracy on November 1, 2015 Reply
  • 5 stars

    Another solid winner, Jenn! This one will be made again and again. We thought the seasoning was perfect, as was the heat level. And it froze/reheated beautifully!

    I used 4 cups of cooked black beans (cooked from dried) and the full 5 cups of broth. 🙂

    - Susan Katz on October 12, 2015 Reply
  • If I leave off the sour cream there’s no other source of cholesterol, correct?

    - Susan on September 25, 2015 Reply
    • Hi Susan, I believe that’s correct.

      - Jenn on September 28, 2015 Reply
  • 5 stars

    Absolutely delicious!!!!!! Fabulous flavors! This will definitely be a new family favorite.

    - Kristen Mikulcik on September 20, 2015 Reply
  • 4 stars

    Didn’t even know I could do this with black beans. Great recipe.Must try

    - Tabitha Butt on June 28, 2015 Reply
  • 4 stars

    the soup was delicious. Just loved it

    - frixe on June 25, 2015 Reply
  • 5 stars

    Oops. I forgot to rate.

    - Cynthia on April 30, 2015 Reply
  • I made this on Sunday, and this is a winner. I added chipotle to give it an added kick. I can’t thank you enough for opening your heart and sharing 5-star recipes

    - Cynthia on April 30, 2015 Reply
  • 5 stars

    This is definitely my new favourite soup recipe! I LOVE it! I followed the recipe here pretty much to a tee but added some shredded chicken once I pureed and we sprinkled tortilla strips on top. Super tasty and filling enough to stand alone as a main…. Although I’ve also served it as a side with burritos!

    - Cheri Brushett on April 23, 2015 Reply
  • 5 stars

    This is another one of her hearty bean soups that we have for work week meals. We double the recipe, pre-make some brown rice, and have some of each (heat in microwave) each evening. We have blended it and we have not blended it. Both are great…even without the sour cream.

    - Sue Ebbers on March 26, 2015 Reply
  • 5 stars

    Hey jenn, made this soup the other night and served to my family and some Nicaraguan friends. Everybody enjoyed and some of the kids were spotted licking their bowls! My question is: I always make beans myself and then have put in two cups of cooked beans per can called for. So I used 4 cups of beans for this recipe and then reduced the broth to 4 cups instead of 5 because I wanted it more chunky. However it turned out really thin even still. How much beans would you use? Maybe 2 cups per can is not enough…thanks for your suggestions!

    - Grace on February 12, 2015 Reply
    • Hi Grace, So glad everyone enjoyed! Actually, there are about 1-1/2 cups of beans in a standard size can. The soup is not that thick, but it’s absolutely fine to make it thicker. Just add 1-2 cups more beans and it should be just right 🙂

      - Jenn on February 12, 2015 Reply
  • 5 stars

    I made this tonight and loved it! I followed the recipe except I used dried basil and didn’t garnish with the cilantro (just made with what I had on hand). I imagine it would be even better with the fresh herbs. I saw the comments on adding an extra can of beans but I really liked the consistency as is.
    On a side note, I found your blog several years ago when I was searching for a recipe for the Chez Francois herbed cottage cheese, and now it came up again when I was looking for a soup recipe (both are fantastic!). It’s now bookmarked…

    - Evan on February 8, 2015 Reply
  • 5 stars

    I forgot to rate the recipe when I posted my review. Definitely a 5-Star recipe.

    - Roberta on February 8, 2015 Reply
  • Made this black bean soup today. Loved it. Easy to make and wonderful flavor. The only thing I might do different next time is increase the cayenne just a little. Also, another person said they use an extra can of beans. I might try that as well. Thank you for a great recipe. Can’t wait to try some of your others.

    - Roberta on February 8, 2015 Reply
  • 5 stars

    Yummy! A hit in my house. My child who doesn’t eat soup eats soup now!
    I added an extra can of beans to the recipe.

    - Betsy on February 5, 2015 Reply
  • 5 stars

    I made this but only had one can of black beans and one can of kidney beans on hand. Wow, it turned out so great! I’ll be checking here for more recipes. Thanks!

    - heather on January 18, 2015 Reply
  • What is a serving considered? A cup?
    Confused is it 400 something calories per one serving or for 4?


    - Charles on January 10, 2015 Reply
    • Hi Charles, One serving is about 2 cups and 475 calories. Sorry for the confusion.

      - Jenn on January 16, 2015 Reply
      • 5 stars

        Oh thats quite all right. I was just confused.

        I made my soup with PACIFIC low sodium vegetable broth (no GMOs!!) and instead of the paprika I used one and a half jalepenos (fresh and seeded).

        As far as the garlic, I got a jumbo garlic but I think I got a full bulb? It didn’t produce any cloves so I just chopped up one bulb–was I right in my hunch?

        I topped it with some horizon organic sour cream wow it’s divine!!!!
        my normal Kitchenaid, set on #2 Puree, works just as well as any other fancy product out there.

        - Jerry on January 28, 2015 Reply
        • ps, in the calorie count are you including sour cream or no? I am using one tablespoon per 1 serving 🙂

          - Jerry on January 28, 2015 Reply
          • Hi Jerry, Unfortunately, no since it is optional 🙂

            - Jenn on January 28, 2015
  • 4 stars

    This tastes great! Made it tonight and can’t wait to have the rest that I froze. I added a jalepeno, no seeds, instead of the cayenne. Nice warmth. I look forward to trying your other recipes!

    - Katie on January 8, 2015 Reply
    • thanks so much for mentioning that. I tried one jalepeno the first time but it must have been too small, but this time I used practically 2 and I definitely tasted a zesty difference, thanks so much for the tip!!

      - Jerry on January 28, 2015 Reply
  • 5 stars

    I made this recipe recently and thought it was delicious. It was so good that the second time I prepared it I doubled the recipe so I wouldn’t run out so fast! To make the soup slightly thicker I add an extra can of black beans and to kick it up even more I added a half pound of smoked sausage cut into fine dice. Fabulous!

    - Jim Ryan on December 3, 2014 Reply
  • 5 stars

    Another winner! Made this last night and at first i thought it would be too thin…i ended up loving the consistency. It wasnt too heavy and the leftovers today are even better! Family loved it too. I made as written but added some bacon for added flavor.

    - Kerrie on October 27, 2014 Reply
  • What about nutrition facts? Is cream desirable?

    - Nibahoo R. Malhotra on October 20, 2014 Reply
    • Hi Nibahoo, The nutritional data has been added underneath the recipe (this is a new feature on my site so I am still going back and adding it to older recipes). Cream is not necessary.

      - Jenn on October 21, 2014 Reply
  • 5 stars

    I liked it because it is not cumbersome to make it. I just can’t print it. Cordially, NR

    - N.R. Malhotra on October 19, 2014 Reply
    • Did you try clicking on the “print” tab?

      - Jenn on October 19, 2014 Reply
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  • 5 stars

    Just made this soup and it was delicious. I have made at least 6 of your recipes and consider your site a sure thing. Friends and family have raved about anything I have made. Can’t wait to eventually try them all. Thank you for your great instruction and expertise. BTW I am living in Mexico at the moment so finding all the ingredients can sometimes be a challenge so any substitutions you can suggest in your recipes would be so helpful. Thanks so much.

    - Lorna on September 4, 2014 Reply
    • Thanks, Lorna! So glad you enjoyed. Feel free to email me with specific questions about substitutions.

      - Jenn on September 5, 2014 Reply
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  • I love this soup recipe. The garnishes really do a lot for the presentation (and added flavor and texture) though. I love fresh avocado, cilantro, and tomatoes with a side of corn tortilla chips. I use the soft corn tortillas and brush with olive oil and sea salt. Quickly bake in the oven on high temp (I think 400 F) to get them nice and crispy….then cut in fours and enjoy!

    - Tara Fodor on November 14, 2013 Reply
  • My bad (above post) I served this after adding lime and Sourcream …. that made all the difference! So Good! Even hubby loved it!

    - Jennifer on November 5, 2013 Reply
  • Just did a taste test while it is simmering on the stove. It’s good, but it seems to be missing something… It’s still very good tho. I made it chuncky, I think I might puree it a tiny bit 🙂

    - Jennifer on November 5, 2013 Reply
  • This is one of my favorite soups! I make it with vegetable broth instead of chicken broth to keep it vegetarian. I also have used 4 cups of broth instead of 5 for a thicker consistency. Both of my daughters (ages 3 and 5) love this so I keep it in my rotation and make it at least once a month!

    - Natalie on October 22, 2013 Reply
  • I made this soup, and it was perfect! I used a dollop of greek yogurt instead of sour cream and it worked well as a substitution

    - Gillian on October 21, 2013 Reply
  • Jenn,
    I have now tried at least a dozen of your recipes and loved them all. Love the pictures so I know what finished product should look like. You are the best! I saw your black bean soup recipe but would like to offer you a different style (non-blended) which is a South American recipe. This recipe comes from my favorite restaurant, Churrasco’s in Houston. I thought maybe you would like to try it too. Starting with dried black beans really makes a difference. Let me know what you think if you make it. Here ya go:

    Churrascos Black Bean Soup

    1-pound bag of dried black beans
    9 to 10 Cups of water
    ½ small can tomato paste (unseasoned variety)
    ½ Cup red wine
    1 stick butter (You may use ½ stick to make it lower-fat)
    1 medium red pepper chopped finely
    1 medium white onion chopped finely
    4 bay leaves
    1 teaspoon ground cumin
    1- 2 teaspoons salt
    1 teaspoon black pepper

    Soak black beans in water overnight..
    You may soak beans up to 1 day before.
    Rinse beans (the water will be black).
    Add the 9 cups of fresh water (not the water beans soaked in) to a large soup pot and then add the beans, salt, pepper, and bay leaves.
    Bring beans to a boil and continue to boil, stirring frequently to keep from sticking, for one hour.

    After the first hour, add the rest of the ingredients. Lower temperature of stove to medium low and continue to cook (stirring frequently) for another hour. If the beans begin to stick to the pan, turn down the temperature to simmer. If the soup gets too thick, add up to one more cup of water, a little at a time.
    Don’t forget to fish out the bay leaves before serving.

    Serve with a little dollop of sour cream, grated cheese, and chopped cilantro on top.
    Churrasco’s serves this soup in a hollowed-out bread boule.


    - Ronna on October 21, 2013 Reply
    • Thank you so much, Ronna. I will definitely make this soup!I can tell just from looking at the recipe that it will be good 🙂

      - Jenn on October 22, 2013 Reply
  • Hi Jenn, I just wanted to let you know that I just made and tasted the Black Bean Soup. What a great recipe! Thank you for sharing all your lovely recipes. I have tried several of your recipes and there is not one loser in the the bunch. I would make them all again & again!! I can’t wait for my hubby to come home this evening. I know he will enjoy this very much. Many thanks again for taking the time to share these recipes. You are the best!

    - Mickie on September 24, 2013 Reply
    • Thank you, Mickie! That is so nice to read 🙂

      - Jenn on September 24, 2013 Reply
  • Made this with some baked tortilla crisps . Maybe on of my favorite comfort meals

    - Sharyn on March 10, 2013 Reply
  • Perfect winter dish. My local Food Lion closed up and had a 50% off sale, and I ended up with a cart full of dried beans (they last for-freaking-ever). I made this with homemade stock and added some sriracha for a little heat. Wonderful.

    - Winston on March 9, 2013 Reply
  • My family and I absolutely adore this soup, and I do add one more thing to give it a little extra zest. I add a can of Ro-Tel diced tomatoes and chilis. It just adds a little more zip to it, which is nicely complemented by the chopped cilantro. I make this every few weeks in the winter months and friends and family love it as well.

    - Deb on March 9, 2013 Reply
  • This is a delicious recipe. The only question I have is about the nutrition facts which say that there is 15gram of fat in this recipe. There’s only 2 tbsp of oil so where is the fat coming from? Anybody have any ideas?

    - Sharon on January 20, 2013 Reply
    • So glad you enjoyed it, Sharon. Perhaps it’s from the sour cream?

      - Jenn on January 20, 2013 Reply
  • Jennifer, thank you so much for your site. Literally ever single recipe I’ve made from your posts have been fantastic – unlike other food bloggers that I follow. Again, thanks! You are making my English husband, living in Paris, very happy!
    An American ex-pat

    - Tracy on December 2, 2012 Reply
    • That is so nice to hear, Tracy. Thanks for letting me know!

      - Jenn on December 2, 2012 Reply
  • we make a lot of soups and sandwiches with 5 grandkids here everyday …and to make it a meal for the kids we added tubetti pasta(cook pasta as directed)and instead of lime juice and sour cream the grandkids like spaghetti cheese

    - Theresa Jenkins on June 22, 2012 Reply
  • Yum…have made this three times since finding your recipe for it a few months ago. It’s so tasty and easy to make. Just for a bit of extra thickness, I also throw in a 40 oz. can of Goya black bean soup. Forgot the cilantro the first time I made it, but added the next two times…adds a fantastic extra dimension to the soup!

    - Deb on May 15, 2012 Reply
  • if pictures tell a thousand words and most food is comfort food for someone out there…

    your blog alone is Food for the Soul!

    Thank you and I will be trying Jennifer’s Black Bean Soup at some point for my daughters’ this Summer – Thank You!

    - Steve on May 10, 2012 Reply
  • Everyone now and then I come across a recipe that blows my mind, and this one was it for me. I’m not much of a bean soup person and black beans aren’t my husband’s favorite, yet I went out on a limb and tried this recipe because all the spices in it sounded so good. Well, we both LOVED it!!! Our two boys loved it too! Thank you so much, Jenn!!

    - Kim on March 21, 2012 Reply
  • Hi Jenn,

    I was wondering if this soup would freeze well. I’d love to make a couple of big batches and freeze some smaller portions.

    What are your thoughts?

    By the way, just made your Black Bean Salad! OH MY! It is fabulous! Love your site!

    - Candace @ Sacred Mommyhood on March 13, 2012 Reply
    • Hi Candace, Thank you and so glad you enjoyed the black bean salad! I think this soup would freeze fine. You may need to thin it out with a bit of water after defrosting it, but otherwise I don’t see any issues.

      - Jenn on March 13, 2012 Reply
  • @Katrin my immersion blender cost all of 10.00 years ago at walmart. Still works and could not live without it!

    - Karen on March 13, 2012 Reply
  • This soup is so goo an soooo easy! My entire family loves it! I make usually cheddar bisquets with it! YUMMMY! keep them coming Jenn so far I haven’t found a recipe of your that wasn’t totally amazing!!

    - Candi on March 7, 2012 Reply
  • This is different than our black bean soup recipe so I will try it next time I make black bean soup.

    - LaurenS on March 7, 2012 Reply
  • I love this recipe, so simple, healthy and very tasty. It’s my “go to” soup!

    - Alexxa on March 6, 2012 Reply
  • Great easy recipe. The fresh lime juice and fresh cilantro give it an extra “wow” factor. I have made it twice now- it is in our keeper file

    - Cathy OConnell on March 4, 2012 Reply
  • Fantastic!! and even better the second day

    - Elizabeth on March 2, 2012 Reply
  • Going to try this recipe and for sure going to put them on a bed of garlic grits ~ what a great idea. I may add chopped avocado as a garnish!

    - Lisa on March 2, 2012 Reply
  • Good recipe…Soup is even better the second day!

    - Asha Rao on March 1, 2012 Reply
  • My family loved this recipe and I liked how easy it was to put together.

    - Liz McNett Crowl on March 1, 2012 Reply
  • I really liked this recipe. The first time I made it I messed it up by forgetting and ingredient but then I made it again and it was good!

    - Sherri on March 1, 2012 Reply
  • This soup is so easy, and so tasty, it has become a family favorite over the past month

    - Peg on March 1, 2012 Reply
  • This recipe was awesome. So easy to make and the whole family loved it.

    - Keith on March 1, 2012 Reply
  • Made this last night and served it on a bed of Garlic Grits. My boys, 11 and 15 years old, gobbled it down and asked for seconds.

    - Reed on March 1, 2012 Reply
  • Ok.. I could not convince my 3 young boys to try this one but my husband and I loved it! 🙂

    - Michelle on March 1, 2012 Reply
  • Delicious and so good for you!

    - Lori Alter on March 1, 2012 Reply
  • I just discovered your blog a few days ago and since then I’ve made about 5 of your recipes and they are AMAZING! I just finished making the Black Bean Soup and it’s incredible – the oregano adds so much to the flavor. You’re a fantastic chef, your blog is awesome and keep the recipes coming!

    - Rosee on February 7, 2012 Reply
    • Thank you, Rosee!

      - Jenn on February 7, 2012 Reply
  • mmm. this soup sounds so good
    i was thinking of buying an immersion mixer to make all these delicious soups
    but what model or brand of immersion mixers would you recommend?

    - Reyna on January 28, 2012 Reply
    • Hi Reyna, I have a very basic Cuisinart immersion blender. Not sure which model but no bells and whistles. It’s one of the few kitchen tools I absolutely couldn’t live without!

      - Jenn on January 28, 2012 Reply
    • America’s Test Kitchen (google this) has done immersion blender tests and came up with the conclusion that the inexpensive ones work just fine. Check it out!

      - Katrin on March 13, 2012 Reply
  • This was so delicious! My family loved it. I hope you don’t mind, I posted a link on my blog…

    - Cara on January 20, 2012 Reply
    • Thanks for sharing the recipe with your readers, Cara. So glad you enjoyed!

      - Jenn on January 22, 2012 Reply
  • This soup is delicious and so easy! I made it on a cold weekend afternoon and it was so flavorful, filling and healthy. I served it with homemade foccacia warm out of the oven. I always look forward to Jen’s recipes in my inbox 🙂

    - Bridget on January 17, 2012 Reply
  • I made this simple soup yesterday on the coldest day so far this year in NY. . it was a breeze to make, and the flavor is outstanding. What a nice way to warm up on a cold night. Next time I will decrease the amount of chicken broth by about a cup for a little bit of a thicker soup. Other than that, I wouldn’t change a thing. It has a nice spicy zing to it. I topped mine with queso cheese and greek yogurt.

    - Karen on January 16, 2012 Reply
  • I made this soup and the ingredients were so simplified, I didn’t actually anticipate it to taste as great as it does. However, It IS so delicious, I can’t wait to make it again. Thankfully, it is so quick, easy, and healthful, I (and my husband) can enjoy again and again. Thanks Jen..this one is superb!

    - sandy on January 16, 2012 Reply
  • I made this soup last might and it was fantastic!! I didn’t have coriander and forgot the garlic, and it is still wonderful!

    - tami on January 10, 2012 Reply
  • My family loves black bean soup and I have made many variations- this is one of the best (and easiest!) I have found. Thanks for sharing 😉 I added some smokey ham left over from NYE and it was a nice variation.

    - Erin on January 8, 2012 Reply
  • I will definitely try this hearty, healthy soup in the week ahead. Perfect for a cold winter’s night. Thank you for the inspiration!

    - Liz on January 7, 2012 Reply
  • Soups are one of my favorite food vehicles, and this sounds hearty and delicious!

    - Cynthia on January 7, 2012 Reply
  • Mmmm. I love any soup that warrants me getting out mu immersion blender!!!

    - leslie on January 7, 2012 Reply

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