Black Bean Soup

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Whip up this creamy, veggie-packed black bean soup in just 30 minutes using simple pantry staples.

black bean soup

Made entirely from pantry and fridge staples, this Southwestern black bean soup is quick, easy, and nutritious. It’s packed with vegetables and aromatics, like onions, garlic, and carrots, as well as warm spices to create a rich depth of flavor. Bonus: you don’t have to worry about meticulously chopping the vegetables since they all get puréed in the end—just give them a rough chop and you’re good to go! Serve the soup with cornbread, chicken quesadillas, or beef empanadas.

“This recipe was so simple and easy to whip up (not to mention healthy) that I was shocked by how good it tasted. Served with the Once Upon a Chef cornbread muffins…perfection!”

Emma

What You’ll Need To Make Black Bean Soup

Soup ingredients including sour cream, onion, and carrots.
  • Olive Oil: Used for sautéing; provides a base for cooking and releasing flavors from the onions, garlic, and carrots.
  • Yellow Onions, Garlic, Carrots: These aromatics add depth and foundational flavors to the soup.
  • Canned Black Beans: The main ingredient; gives the soup its body and texture, primary flavor, and adds protein to make the meal more nutritious and filling.
  • Low-Sodium Chicken Broth: The liquid base of the soup, it contributes to the soup’s depth of flavor and consistency. Using low-sodium broth helps control the overall saltiness (canned black beans are salty!). Vegetable broth can be substituted for a vegetarian version.
  • Oregano, Ground Coriander, Ground Cumin, Cayenne Pepper: These spices add warmth, earthiness, and a slight kick, contributing to the soup’s Southwestern profile.
  • Lime Juice: Adds brightness and acidity.
  • Sour Cream: For serving, offers a cool, creamy contrast to the warm spices of the soup; adds a tangy flavor and creamy texture.
  • Cilantro: Adds a fresh, herbal element and color to the soup.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

To begin, cook the onions, garlic, and carrots in olive oil over medium heat until soft.

Vegetables in a Dutch oven.

Add the beans and spices.

Black beans and spices in a Dutch oven with vegetables.

As well as the chicken broth.

Chicken broth in a Dutch oven with black beans and vegetables.

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

Dutch oven of simmering broth.

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 steam to escape and avoids a hot soup explosion all over your kitchen.

Immersion blender in a Dutch oven of soup.

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

Dutch oven of black bean soup.

Ladle the soup into bowls and garnish with a dollop of sour cream. 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 spoonful of salsa would also be nice. Enjoy!

Spoon in a bowl of black bean soup.

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely! To make the black bean soup vegetarian or vegan, simply use vegetable broth instead of chicken broth.

Can black bean soup be made ahead of time?

Yes, the soup will keep well in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove over medium heat, stirring occasionally, until it’s heated through. If the soup is too thick, you can add a little water or broth to reach the desired consistency.

Can black bean soup be frozen?

Yes, the soup can be frozen for up to 3 months. Defrost in the refrigerator overnight and then reheat it on the stovetop over medium heat. Again, if the soup is too thick, you can add a little water or broth to thin it out.

How can I make the soup thicker?

If you’d like to make the soup thicker, you can add an additional can of black beans.

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Black Bean Soup

Whip up this creamy, veggie-packed black bean soup in just 30 minutes using simple pantry staples.

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 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
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • ¾ teaspoon oregano
  • 1 teaspoon ground coriander
  • 1¾ teaspoons ground cumin
  • ⅛ teaspoon cayenne pepper
  • Scant ½ teaspoon salt
  • 2 tablespoons fresh lime juice, from 1 lime
  • ⅓ cup sour cream
  • Handful chopped fresh cilantro

Instructions

  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.
  5. Make-Ahead/Freezing Instructions: The soup will keep nicely in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost overnight in the refrigerator and then reheat it on the stovetop over medium heat until hot. If the soup is too thick, you can add a little water or broth to thin it to the desired consistency.

Pair with

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, Edamam.com. 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.

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Comments

  • This recipe has become part the regular dinner rotation for the family. I typically double the recipe (xtra carrots too) and for a little extra touch I chop up and brown lean sausage in the pan and add at the end. Also, in my opinion it needs more salt than the recipe calls for particularly if you are using low sodium chicken broth. For final touch, usually pair with cornbread.

    • — Dave on April 8, 2024
    • Reply
  • Has anyone doubled the recipe for a larger serving size? Just wondering if any changes should be made to keep the good texture and flavor.

    • — Debbi on March 24, 2024
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  • This soup was amazing and so easy to make. Great flavors. Not sure why there were comments about it being too thin. You can add rice when serving to thicken it up and make it a complete protein

    • — Alissa on November 2, 2023
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  • Excellent

    • — Kerry on April 29, 2023
    • Reply
    • Outstanding and family favorite.

      • — Katherine on January 14, 2024
      • Reply
  • This soup was really tasty! It’s easy to make, especially if you make sure you have everything handy before you start (I had to grind my own coriander, find my immersion blender, and run out for limes at the last moment). I will make this again. Enjoyed a simple cheese quesadilla with it.

    • — KKL on March 19, 2023
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  • This soup was absolutely delicious! My husband and I both loved it. It was quick and easy to make and so so flavorful. This one is definitely a keeper. Thanks Jenn!

    • — Melissa on March 6, 2023
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  • I just made this recipe. I have a hearing issue that requires a very low sodium diet, so I eliminated the salt, added one extra lime and a bay leaf and it was excellent! Bean soups are one of the hardest to do without adding any salt, but the spices in this did a great job.

    • — MES on February 28, 2023
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  • I make this soup often because it is 1) delicious, 2) comes together quickly, and 3) I always have the ingredients in my pantry. It checks all the boxes! I do like to add additional lime juice and we always crush tortilla chips and serve with a dollop of sour cream.

    • — Wendy on February 10, 2023
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  • Best black bean soup. The spices and the fact it is so quick to make. Nutritious, economical and a regular meal in our house. Bonus that it is vegan.

    • — Janet on February 10, 2023
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  • Loved the flavor, but it was thinner than I thought it would be. I think the heat I cooked it on may have not been high enough. I topped mine with sour cream, parsley (didn’t have cilantro) and crushed tortilla chips. Yum!

    • — Wondra Stevens on January 16, 2023
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  • I soaked & cooked my black beans and made vegetable broth for this recipe. It was absolutely delicious. I made a vegan sour cream made with raw cashews, so with this & a squeeze of lime on top, oh my gosh, so good! I’m making some for a friend and can’t wait to make it for my daughters. Really, just delectable.

    • — Crissy on December 27, 2022
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  • This was super easy and incredibly delicious! A true staple for winter season. Can’t wait to make again!

    • — Vanessa on December 5, 2022
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  • I made this recipe and added okra and jalapeño pepper over brown rice. It was delicious.

    • — Diane on November 21, 2022
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  • Little too thin so will reduce amount of chicken broth next time. Skipped the oil and sauteed veggies in chicken broth just to reduce the calories. The dollop of sour cream and lime really give it a nice finish. Thanks!

    • — Dee on November 5, 2022
    • Reply
  • This soup is very tasty! I’ve made it several times. We love black bean soup! When I make this, I use 1 or 2 more cans of beans and less cayenne which suits our personal tastes better. I will say though, from start to finish, making this soup takes way more than 30 minutes.

    • — Janis on November 4, 2022
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  • Made this last night and everyone loved it. I will add some beans after the purée process just for some more texture. But the flavor was a hit! Served with pepper Jack cheese, pickled jalapeño quesadillas! Yum

    • — Martha on October 25, 2022
    • Reply
  • I love this soup, but I found it to be thinner and lighter looking than your pictures.
    I even added an extra can of beans!
    Next time, I think I will only use 2-3 C of chicken broth and 3 cans of black beans.

    • — Deb g on October 23, 2022
    • Reply
  • The Best!!

    • — John on October 23, 2022
    • Reply
  • Great easy soup from kitchen staples. Went together in a flash. After pureeing it was thinner than we like so I added another can of rinsed & drained beans. Also added a teaspoon of Trader Joe’s Chili Lime seasoning for a bit more zip. We like spice so next time I’ll add a chopped jalapeno chili. Thanks for another great recipe.

    • — Kathie on October 23, 2022
    • Reply
  • Not sure what I did wrong…followed directions and ingredients completely. This came out as a washed out version of bean/onion soup. This is the first of your recipes that didn’t turn out and that I really didn’t like at all. Oh well, can’t win them all.

    • — Donna on October 23, 2022
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  • This is a very flavorful soup recipe. Since the end result is pureed, I decided it should work well in my Vita-Mix. The Vita-Mix will puree and boil the soup. I put the rinsed beans in first, followed by the onions, peeled and quartered, and so on. I didn’t have any chicken broth so I used “Better Than Bouillion” and water. After it had reached nearly boiling in the Vita-Mix, I decided to shift the soup to a pot to cook on the stove.

    When I tasted it, the flavor was good, but the texture seemed to have a bit of a chalky quality. I reviewed the recipe and realized that I had not used any oil because I wasn’t sauteing the veggies. I added oil to the soup. That helped but it still wasn’t exactly “on” for me. I let it simmer for a short while and added a bit of Johnny’s Seasoning Salt. I added a dollop of sour cream and a squeeze of lime when I ate it. It was excellent. I had no cilantro on hand but I’ll get some tomorrow before I serve it to my daughter. This soup is a KEEPER.

    Winter is coming – I love soups, so I’m going to start looking for pureed soups that I can whip up quickly. You can get high-concentration of anti-oxidant veggies into these soups because of the pureeing. Stick blenders or Vita-Mix – I’m on it! 👍

    • — Peg Beckwith on October 20, 2022
    • Reply
  • Just had an elegant wine tasting in Calistoga. They served a puréed black bean soup and added bits of chorizo and toasted pepitas as garnish. Worked perfectly with this recipe. Another winner, Jenn! Thanks so much. 💞

    • — Julie Roedell on October 20, 2022
    • Reply
  • Hi Jenn. We love all your recipes. Looking to buy a Dutch oven. Could you please share what make yours is? Thankyou!

    • — Dana on October 20, 2022
    • Reply
    • Hi Dana, It’s a Le Creuset 5-1/2 quart. I love it and use it all the time.

      • — Jenn on October 20, 2022
      • Reply
    • So glad you like the recipes! This is the one I have and love it. It’s definitely an investment but will last forever.

      • — Jenn on October 20, 2022
      • Reply
  • Delicious 😋. I added some chopped spinach. You could probably sneak all kinds of veggies into this. Nutritious, and inexpensive, quick and tasty.

    • — Pam on October 17, 2022
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  • i used dry black beans and soaked them in red wine and water. The Lonestar recipe called for red wine, so this was already done as my beans were soaking when i scoured for good recipes. yum. I also started with a ham hock that was in the back of my freezer.

    • — tlf on September 30, 2022
    • Reply
  • Yummy. I like my soup thicker so I added 1/2 a can of black beans after pureeing the rest. Also, used 1 jalapeño. Will make again… TY.

    • — Mary on August 6, 2022
    • Reply
  • Just finished making this, put all of it through the blender, and tasted minus sour cream or any adornments – WONDERFUL flavor. Both my husband and I love it. Will have this for supper Monday along with your pumpkin-cornbread muffins and broccoli slaw – what a wonderful meal that will be. Thank you for a great recipe.

    • — Pat on June 25, 2022
    • Reply
  • Absolutely delicious!!!!

  • Loved the flavor of this soup! First time making black bean soup so made it exactly as written in the recipe. Also made the pumpkin cornmeal muffins and they tasted great too! Both recipes are definite keepers!

  • love this soup;I was afraid the seasoning would be too much but it was perfect

    • — david brosseau
    • Reply
  • I could never bring myself to try black bean soup because 1) I don’t love beans 2) It’s not very appealing to the eye. However, Aafter a recent individualized dietary study it seems as though my body processes beans very well. I immediately searched bean recipes on your site and found this. I made it exactly as written and it’s sooooo good and crazy easy (and fast) to make. The only ingredient I had to buy was cilantro. Thanks for another winner. 😊

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