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this Black Bean Soup Recipe This is the perfect dish when you have an extra can of beans to use (and want to Three Bean Salad)!It’s a hearty meatless option vegetable soup or Butternut Squash Soup, but with added fiber and faster prep. Plus, this black bean soup recipe can be vegetarian and vegan if you use vegetable stock.
Why You’ll Love This Easy Black Bean Soup Recipe
- Warm, earthy and mild flavor with a touch of spice
- soft creamy texture
- common ingredients
- Simple, Easy Stovetop Prep
- freezer friendly
- Perfect for cold winter days or weekend meals
Ingredients and Substitutes
This section explains how to choose the best ingredients for black bean soup from scratch, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.
- olive oil – I used olive oil, but you can use any heat resistant oil like avocado oil.
- Green pepper – If you want to add a little color to the soup, you can substitute yellow, orange or red bell peppers.
- onion – Chopped. I used white onions, but yellow or red onions would work too.
- spices – include garlic powder (or fry 8 fresh garlic cloves instead), smoked paprika, cumin powder, paprikaand sea salt.
- low sodium chicken broth – To make this recipe vegetarian or vegan-friendly, use vegetable stock or stock instead. If it doesn’t matter to you, bone broth Another great option for extra nutrition.
- black beans – This recipe uses canned black beans, but you can also make your own dried beans. Since you are using broth, be sure to drain and rinse the canned beans.
- lime juice – Helps brighten flavors.
- fresh cilantro – Fresh chopped cilantro works best here, but if you must, you can substitute 1/4 to 1/3 cup dried cilantro.
How to Make Black Bean Soup
This section shows how to make black bean soup from canned beans, with step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.
- saute. in a large pan, heat the olive oil over medium heat. Add bell pepper, onion and garlic powder. Cook until bell peppers soften.
- combined. Add chicken broth, black beans, smoked paprika, cumin, and paprika. Stir.
- simmer. Bring to a slow boil. Reduce the heat to medium-low, and simmer to allow the flavors to develop.
- mix. Transfer a portion of the soup (about 3/4 of the recipe) to blender (or use an immersion blender in a pot) and blend until smooth.
Tip: You can mix all the soups if you like.
I like to leave 1/4 of the soup unmixed so I can still have a whole black bean scattered in the soup. If you don’t want whole black beans, just stir the whole pot of soup. This will give you a consistency very similar to tomato soup.
- Finish. Add fresh cilantro and lime juice.
- decorate. Adjust salt to taste as needed. Pour into bowls and add your favorite garnishes (ideas below!).
This black bean soup is perfect for colder days, and you can easily customize it to your liking:
- Meat – If you want some extra protein, try adding ham or ground beef to your soup. Cook the ground beef before adding the peppers and onions.
- vegetable – Add more vegetables such as celery, carrots or potatoes.
- Spicy Black Bean Soup – This recipe is a bit spicy, but if you want a real kick, add some red pepper flakes, diced jalapeños (add them with the peppers and onions) or some canned Jalapeños with Adobo Sauce (Add them with broth and beans).
- shop: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Meal Prep: Soup is a great make-ahead dinner solution. In fact, reheating it later only adds to the flavor of this bean soup.
- Reheat: Place soup in a large saucepan over medium heat, stirring occasionally, until hot. Microwave works too.
Can you freeze black bean soup?
Yes, you can freeze black bean soup for up to 3 months. Cool completely, pour into a zip-top bag, and freeze flat. Once it’s solid, you can store it vertically. Reheat from frozen.
What to Serve with Black Bean Soup
This black bean soup recipe can be served with a variety of toppings and side dishes:
Healthier Soup Recipes
I’m always looking for easier ways to prepare soup!If you liked this, here are some more Healthy Soup Recipes you will like it:
Black Bean Soup Recipe (Easy and Freezer!)
This simple black bean soup recipe is easy to make with staples like canned beans, bell peppers, and onions. Quick and perfect for colder days!
Prepare: 10 minute
chef: 30 minute
all: 39 minute
Serving Size: 6 (adjust according to recipe)
Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.
Click a time in the instructions below to start the kitchen timer while you cook.
in a large pan, heat the olive oil over medium heat. Add bell pepper, onion and garlic powder (or minced garlic).cook about 5 minutess until the peppers and onions are softened.
Add chicken broth, black beans, smoked paprika, cumin, and paprika. Stir until combined.
Bring to a slow boil.Reduce heat to medium-low and bring to a simmer 25 minutes.
Transfer 3/4 of the soup to blender Blend until smooth. (Alternatively, you can blend them all; I blended 3/4 so that there would be some whole beans left in the soup.)
Pour the blended mixture back into the pot. Add lime juice and chopped cilantro.
Adjust salt to taste as needed.
serving size: 1 cup
Amount per serving. Serving sizes in recipe instructions above.
fat 3.7 grams
protein 11.5 grams
total carbohydrates 27.4 grams
net carbs 16.7 grams
fiber 10.7 grams
sugar 1.2 grams
Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.
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