Even though it’s a quick recipe, Black Bean Soup somehow tastes like it’s been cooking for hours. I make big batches and freeze portions for later, but honestly, it’s so fast to make fresh that you don’t really need to.
Whether it’s a busy weeknight or you just want to sit on the couch with a glass of wine while dinner makes itself, this soup is here for you.
Try my Black Eyed Pea Soup, my White Bean Soup or my Vegetable Barley Soup too!
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Why you’ll love this recipe
- Easy. Seriously. Just a few basic ingredients, and a quick warm through and you’re done.
- Budget friendly. Commonly found ingredients you probably already have!
- Good for you. Black beans are awesome! I always have at least 1 can in my pantry, but I’ve been known to soak black beans overnight too, for exactly this purpose. Black beans are full of good stuff! Source: https://health.clevelandclinic.org/benefits-of-black-beans
I love to serve this soup with bread – perhaps you’d enjoy these Whole Wheat Dinner Rolls with them?
Recommended Equipment/Tools
- Dutch Oven or large pot.
- Immersion Blender. A food processor will also work.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive oil. Any oil can be used. It’s just to soften up the onion and garlic
- Onions. Dice these finely. I use a small onion or two, you’ll need about a cup and a half.
- Garlic. Fresh minced garlic cloves are best!
- Cumin. Don’t leave this out, it provides the earthy, warm flavor.
- Black beans. I double this recipe and use 2 cans of black beans, that I drain and rinse. If you want to cook your own beans, that works too.
- Stock. I use vegetable broth or stock, but chicken broth or chicken stock can also be used.
- Salt, Pepper, Cayenne. Season it up to your tastes!
- Cilantro. This will provide a yummy bright flavor to the soup. You could also use green onions in a pinch.
How to make Black Bean Soup in 4 steps:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Heat oil in a large saucepan or Dutch oven. Sauté the onions.
STEP 2: Add ground cumin and garlic and cook for a few minutes over medium heat.
STEP 3: Add beans, broth, water and seasonings, and simmer.
STEP 4: Blend with an immersion blender.
STEP 5: Serve the pureed soup in bowls, with a little sour cream and extra fresh cilantro if you’d like!
Kylee’s Notes & FAQs
For a thinner soup, use less broth.
Additions:
Add a dollop of sour cream swirled into the top before serving (not for vegans)
A little mild chili powder will amp up the heat (see below for how to REALLY amp it up!
Add a bay leaf for some savory flavor. Be sure to remove before blending. Bay leaves don’t taste good crunched up!
A little squeeze of lime juice before serving is awesome. You can serve each portion of the soup with lime wedges if you prefer.
Storage/Freezing:
Allow to cool completely then store in an airtight containers in the refrigerator for up to 4 days. Freeze up to 3 months. To reheat, microwave until fully heated through and you have hot soup!
How to make Spicy Black Bean Soup:
Bump up the cayenne, or add red pepper flakes with the spices.
Add a can of chopped green chilies, or some canned chipotle peppers in adobo sauce when you add the black beans.
Add hot sauce to your bowl at serving time.
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Tuscan White Bean Soup. A cozy, veggie-packed Tuscan white bean soup made with simple pantry staples and big on flavor – perfect for busy weeknights or lazy Sundays.
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Easy Black Bean Soup Recipe (just 20 minutes!)
Recommended Equipment
Ingredients
- 1 teaspoon olive oil
- 2 small onions (diced finely (about 2 cups))
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 15 ounces black beans (drained and rinsed)
- 1.5 cups vegetable stock
- 1/2 cup water
- salt and pepper (to taste)
- pinch cayenne
- 1/2 cup cilantro (chopped finely)
Directions
- Heat 1 teaspoon olive oil in large saucepan over medium heat.
- Add 2 small onions (diced finely) and cook, stirring, until onions are softened, about 5 minutes.
- Add the 3 garlic cloves (minced) and 1 teaspoon ground cumin, cook another minute.
- Add 15 ounces black beans, 1.5 cups vegetable stock, 1/2 cup water, salt and pepper, and pinch cayenne.
- Bring to a boil then reduce heat and simmer for 10-15 minutes.
- Remove from heat and let cool 5 minutes.
- Either use an immersion blender, regular blender or food processor and blend until smooth.
- Add 1/2 cup cilantro, and serve.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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