Name: Black Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Latin-Inspired
Ingredients: 2 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 carrot, diced (optional); 1 celery stalk, diced (optional); 2 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 3 (15 oz) cans black beans, drained and rinsed; 3 cups vegetable broth or chicken broth; 1 tbsp lime juice; Salt and black pepper, to taste; Fresh cilantro, for garnish (optional); Sour cream or Greek yogurt, for topping (optional)

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Black Bean Soup is one of my favorite recipes to make when I want something warm, hearty, and packed with flavor — without a lot of fuss. It’s rich, creamy (even without cream), and full of smoky spices and tender black beans. Whether I’m making it as a cozy weeknight dinner or prepping a big batch for the week, I love how nourishing and satisfying this soup always feels.

Why You’ll Love This Recipe

I love this recipe because it comes together with mostly pantry staples and tastes even better the next day. It’s naturally vegetarian (and easily vegan), budget-friendly, and full of plant-based protein and fiber. The texture is velvety and the flavor is deep, thanks to a blend of spices and a quick simmer that pulls it all together beautifully. Black Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned black beans, drained and rinsed
olive oil
onion, chopped
garlic, minced
carrot and celery (optional, for added depth)
ground cumin
chili powder
smoked paprika
vegetable broth or chicken broth
lime juice
salt and pepper
fresh cilantro (optional for garnish)
sour cream or Greek yogurt (optional topping)

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion (and carrot/celery, if using) until softened.
I add the garlic and spices — cumin, chili powder, smoked paprika — and cook for about 1 minute until fragrant.
I stir in the black beans and pour in the broth.
I bring everything to a simmer and cook for about 20–25 minutes, letting the flavors meld.
I use an immersion blender to partially blend the soup, leaving some beans whole for texture (or blend in batches if I want it smoother).
I stir in lime juice and adjust the salt and pepper to taste.
I ladle into bowls and top with cilantro, sour cream, or avocado if I’m feeling fancy.

Servings and Timing

This recipe makes about 4 generous servings. It takes me around 10 minutes to prep and 25 minutes to cook — ready in about 35 minutes.

Variations

Sometimes I add a diced chipotle pepper in adobo for heat and smokiness, or stir in a splash of coconut milk for creaminess. I’ve added corn, bell peppers, or even quinoa to bulk it up. For a meaty version. I’ve also turned it into a meal by serving it over rice or topping with shredded cheese and tortilla strips.

Storage/Reheating

This soup stores beautifully in the fridge for up to 5 days. I reheat it gently on the stove or in the microwave, adding a splash of broth if it thickens too much. It also freezes very well — I portion it into containers and freeze for up to 3 months. Black Bean Soup

FAQs

Can I use dried black beans instead of canned?

Yes, I soak and cook them ahead of time. For this recipe, I use about 1½ cups cooked black beans for every can.

Do I have to blend the soup?

No — I like to blend part of it for creaminess while leaving some texture. But I’ve enjoyed it both fully smooth and fully chunky.

How do I make it spicier?

I add a diced jalapeño with the onions, use chipotle powder, or stir in hot sauce at the end to taste.

Can I make it in the slow cooker?

Yes. I sauté the aromatics first, then add everything to the slow cooker and cook on low for 4–6 hours. I blend before serving.

What can I serve with this soup?

I serve it with cornbread, tortilla chips, or a simple side salad. Sometimes I top it with avocado slices, cheese, or a squeeze of lime.

Conclusion

Black Bean Soup is one of those humble recipes that delivers way more flavor than you’d expect. I love how easy it is to make, how filling it is, and how well it fits into my weekly routine — whether I need a quick dinner or want to stock my freezer. It’s cozy, healthy, and endlessly flexible, which is exactly why it’s a regular in my kitchen.