Easy Black Bean Soup

This easy black bean soup is hearty, comforting, and loaded with wholesome ingredients. I love how simple it is to make—it’s flavorful, filling, and perfect for cozy nights in. Whether I’m enjoying it on its own or pairing it with a salad or sandwich, this soup never disappoints.

Why You’ll Love This Recipe

I love this black bean soup because it’s packed with fresh vegetables and simple pantry staples that come together beautifully. The blend of cumin, chili powder, and lime gives it a bright, slightly smoky flavor that feels both homey and refreshing. I also like that it’s easy to customize—I can make it chunky, smooth, spicy, or mild depending on my mood. It’s budget-friendly, high in protein and fiber, and makes great leftovers.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 1 small red pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon sea salt, plus more to taste
• 1 quart (4 cups) low-sodium chicken broth or vegetable broth for a vegan version
• 3 cans (15 ounces each) black beans, rinsed and drained
• ½ small bunch cilantro (about ¼ cup chopped)
• Juice of ½ lime
• Freshly ground black pepper, to taste

Optional toppings:

• Sliced ripe avocado
• Chopped fresh cilantro
• A dollop of sour cream or plain Greek yogurt
• Shredded cheddar cheese
• Sliced green onions

Directions

I start by dicing the onion, celery, carrot, and red pepper, then mince the garlic and chop the cilantro. I like to prep everything before I start cooking to make things easier.

Next, I heat the olive oil in a large soup pot over medium heat. I add the onion first and sauté for about 2 minutes until it begins to soften. Then I add the celery, carrot, and red pepper, cooking for another 3 to 4 minutes until the vegetables start to tenderize. I stir in the garlic and cook for one more minute.

Once the vegetables are fragrant, I add the cumin, chili powder, and sea salt, stirring well to coat everything. I pour in the broth and add the black beans, then increase the heat to bring the soup to a gentle boil. When it starts bubbling, I reduce the heat to medium-low and let it simmer uncovered for about 20 minutes.

If I want a smoother, creamier texture, I ladle about 3 to 4 cups of the soup into a blender, blend it on low speed until smooth, and return it to the pot. Alternatively, I sometimes use an immersion blender directly in the pot to partially blend it.

Finally, I stir in the chopped cilantro and lime juice, then season with extra salt and black pepper to taste. I serve the soup hot, topped with avocado slices, a sprinkle of cheese, or a dollop of Greek yogurt.

Servings and Timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• For a vegan or vegetarian version, I always use vegetable broth instead of chicken broth.
• To make it spicier, I add an extra ½ teaspoon of chili powder or a pinch of cayenne pepper.
• When I want extra creaminess, I blend in half of an avocado or a spoonful of Greek yogurt before serving.
• I sometimes toss in a handful of corn kernels or diced tomatoes for a heartier texture.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stove over medium heat, stirring occasionally. If the soup thickens too much, I add a little water or broth to thin it out.

To freeze, I let the soup cool completely, then store it in freezer-safe containers or bags for up to 3 months. I thaw it overnight in the fridge and reheat it gently on the stove before serving.

FAQs

How can I make the soup creamier?

I blend part or all of the soup using an immersion blender or a countertop blender for a smoother texture.

Can I use dried black beans instead of canned?

Yes. I soak and cook dried black beans ahead of time until tender. I use about 4 to 4½ cups of cooked beans to replace the canned version.

What should I serve with black bean soup?

I like serving it with crusty bread, tortilla chips, or a light green salad. It also goes perfectly with a simple grilled cheese sandwich.

How do I thicken the soup naturally?

I let it simmer uncovered for a few extra minutes or blend a portion of it to make it thicker without adding cream.

Can I make this soup in a slow cooker?

Yes. I sauté the vegetables first, then transfer everything to a slow cooker. I cook it on low for 6–7 hours or on high for 3–4 hours.

Conclusion

I love making this easy black bean soup because it’s healthy, satisfying, and full of flavor. The combination of fresh vegetables, tender beans, and zesty lime makes it a go-to meal I never get tired of. It’s perfect for meal prep, weeknight dinners, or when I just want a warm, nourishing bowl of comfort.

Print