If you’re here, then I’m going to assume you love black bean recipes just as much as I do. This black bean soup recipe has quickly become one of my favorites, and I think it will be yours, too.
And not just because it’s easy to make. It’s loaded with spicy-esque, Mexican-inspired flavor, has a hearty texture thanks to my secret method (hint: just like in my white bean chili), and hits the spot every time, whether it’s for a cozy weeknight vegetarian dinner or make-ahead lunches for busy days.
Ingredient Spotlight: Canned Black Beans
Y’all know I love using canned beans in soup recipes to keep things easy. While I know dried beans have their time and place, I still haven’t conquered the hurdle of prepping them ahead of time, and if that’s you, too, then this is your recipe!
In fact, we’re using liquid and all for this recipe – there’s no draining and rinsing required. Because that liquid is basically starchy-gold, it helps to thicken the soup and adds additional flavor. I do recommend using low sodium beans so that you can add your own salt. However, either way just take note and adjust accordingly.
Other than this little bit, this soup uses few ingredients. We’ll need some basic veggies like onion, celery, red bell pepper, and jalapeno. Don’t forget fresh garlic, either. And a medley of dried spices for flavor. It’s like magic how these simple ingredients come together to create a soup you won’t be able to stop scooping, so let’s get to it!
How to Make The Best Black Bean Soup
I used to be a big fan of Panera’s black bean soup before they (sadly) went away with it. Yet now that I’ve perfected this version, I’ve gotta say, it’s even better. Plus, I don’t know what I was thinking dipping a baguette in black bean soup…tortilla chips take it to the next level.
You’re going to love how easy this spicy black bean soup recipe is to make. It’s all done in just one pot, so grab a Dutch oven or large stock pot and let’s get started.
- As with any delicious soup recipe, the flavors begin in sauteing aromatics. I recommend dicing the onion, celery, and bell pepper into similarly sized pieces for even cooking. They’ll become soft and tender and start to smell oh-so-delish.
- Once the veggies, jalapeno, and garlic have sauteed, you’ll add the spices and vegetable bouillon for flavor. I like to add the spices at this point so they have a minute to toast, become more flavorful, and coat the veggies.
- Through the recipe testing process, I LOVED the versions of this soup where I used the entire can of black beans — liquid and all, as I mentioned. But here’s the other secret: take one of the cans and mash the beans with the liquid to create a thick paste. Once added to the soup, it helps thicken it up. Why mash instead of using a blender? Well, because I find it’s much easier, there are fewer dishes involved, and it produces very similar results. Those beans are mostly smooth but still have a hearty consistency, and give us a deliciously textured soup.
- Add vegetable stock and bring to a simmer. The final touch is to stir in fresh cilantro and lime juice. The lime juice enhances the flavor—seriously, taste it before and after—so hold off adding additional salt until you’ve stirred it in!
Serve it With Toppings!
One of my favorite things about soups like this and vegetarian tortilla soup is endless topping options! A dollop of sour cream (regular or vegan) is the perfect complement to the soup because it’s cool and creamy, balancing the spice. Sliced green onions or diced red onions add another refreshing bright balance, too.
Grab a bag of tortilla chips for dipping, or strips for topping for a crunch, too. Honestly, they’re a must. Garnish with extra cilantro, a lime wedge, and even fresh avocado slices. Need more heat? Slice an extra jalapeno to serve with it. No matter how you serve it, you’ll be going back for seconds.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Hearty 30-Minute Black Bean Soup (Vegan)
Equipment
Ingredients
- 46 ounces (3 cans) black beans including liquid, low sodium preferred
- 2 Tablespoons extra virgin olive oil
- 1 ½ cups yellow onion diced
- 1 cup celery diced, about 2 ribs
- 1 red bell pepper diced
- 2 Tablespoons jalapeno finely chopped, 1 pepper
- 4-5 cloves garlic minced
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon vegetable Bouillon
- 3 cups vegetable stock
- Kosher salt to taste
- ½ cup cilantro finely chopped
- Fresh lime juice
Instructions
- Black Bean Prep: Add one can of black beans with their liquid to a bowl and mash until mostly smooth yet slightly chunky; I like to use a fork to keep it easy, but a potato masher or large spoon will work, too. Set aside. You'll also use the liquid from the other cans of beans, so do not drain or rinse.46 ounces (3 cans) black beans
- Heat olive oil in a large stock pot or Dutch oven over medium high heat. Add onion, celery, bell pepper, and jalapeno with a pinch of salt; saute 6-7 minutes until soft.2 Tablespoons extra virgin olive oil, 1 ½ cups yellow onion, 1 cup celery, 1 red bell pepper, 2 Tablespoons jalapeno
- Add garlic, seasonings, and Bouillon. Stir to combine and saute for 2 minutes.4-5 cloves garlic, 1 Tablespoon cumin, 1 Tablespoon chili powder, 1 teaspoon smoked paprika, 2 teaspoons dried oregano, ¼ teaspoon red pepper flakes, 1 teaspoon vegetable Bouillon
- Add the 2 cans of black beans to the pot with their liquid, and the mashed black beans, and stir into soup along with vegetable stock. Take note if you're using low sodium beans or not, this will impact how much additional salt you'll need to add.3 cups vegetable stock
- Bring the soup to a boil, then lower heat to a simmer for around 20 minutes until the beans are tender and the flavor has developed. To finish, stir in cilantro and squeeze half of a lime in, then taste test after it's added to see if you need to add additional salt.Kosher salt, ½ cup cilantro, Fresh lime juice
- Serve immediately with tortilla chips, sour cream, and avocado as desired. Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the stovetop or microwave. It also freezes well!
Notes
- Low sodium or no salt beans are recommended since we’re also using the liquid, this way you’ll have control and can season to taste.
- Serving Size: 4 large soup portions or up to 6 smaller portions.
Nutrition
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