My simple black bean soup is hearty, comforting, and satisfying! Loaded with savory veggies and tender black beans, this delicious soup recipe will simmer to perfection on the stovetop and can easily be personalized with all your favorite toppings.
There’s no better way to ease into the colder months of the year than with a hearty black bean soup recipe! This one comes together in a single pan and checks all the boxes when it comes to flavor, since we’re cooking everything in layers to really make the most of each ingredient.
Its unbeatable texture comes from half of the bean soup mixture being blended until creamy, and the other half of the black beans being added in whole for extra bite. Using canned beans keeps the entire recipe simple without sacrificing any flavor.
One of the things I love most about black beans is how filling they are. In addition to having an incredible taste, they’re also packed with enough fiber to keep me full! For more tasty recipes with black beans, be sure to check out my Mexican Black Beans and Corn or my Cuban Black Beans and Rice.
If using dried black beans
Cook them according to package instructions and use as directed. 1 pound dried black beans = 6 cups cooked black beans = four 15-ounce cans of cooked black beans.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Olive Oil – To cook the veggies and aromatics until soft.
- Celery – Adds earthy flavor and texture to the dish.
- Carrot – The natural sweetness complements the savory ingredients.
- White Onion – Has a mild taste and adds incredible texture when softened. A yellow onion is fine too.
- Roma Tomatoes – Bring the perfect amount of sweetness and acidity to the soup.
- Garlic – Freshly minced garlic adds savory flavor to the whole recipe.
- Mexican Oregano – Earthy and citrusy, this herb brightens the overall dish.
- Chili Powder – Adds a dash of color and a tiny bit of spice.
- Ground Cumin – Rounds out the spices in this black bean soup recipe with a savory and slightly nutty taste.
- Kosher Salt – Balances out the flavors without tasting overly salty.
- Ground Black Pepper – For a touch of heat.
- Black Beans – I use 4 cans of beans, drained and rinsed. Dried black beans can be used instead of canned, but you’ll need to soak and cook them first.
- Chicken Stock – Forms a rich, savory base for the recipe. Vegetable stock will work in a pinch.
- Chipotle Peppers with Adobo Sauce – The peppers and sauce are loaded with smoky flavor and a delightful sweetness.
- Toppings – Some of my favorite toppings for black bean soup include tortilla chips, sour cream, pickled red onion, cubed avocado, crumbled queso fresco, chopped cilantro, and fresh lime slices.
How to Make Black Bean Soup
- Cook the Veggies. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrot, onion, and tomatoes. Sauté for 10 minutes until the onions are translucent and the vegetables are soft.
- Add the Seasoning. Add the garlic, kosher salt, oregano, cumin, chili powder, and black pepper. Stir and cook for about 1 minute until fragrant.
- Combine & Simmer Ingredients. Add the broth and 2 cans of black beans, then stir to combine. Bring the mixture to boil, reduce heat to low, cover, and simmer for 10 minutes.
- Blend Half of the Soup Mixture. Carefully transfer half the soup mixture to a large blender, along with the chipotle peppers, and pulse until smooth. Add that back to the pot.
- Add More Beans. Stir the remaining 2 cans of black beans into the pot. Cook for an additional 10 minutes, uncovered, until the soup has thickened.
- Serve. Ladle the black bean soup into bowls, then add toppings of choice. Serve hot and enjoy!
- Dutch Oven – The thick walls of a Dutch oven are great for simmering and heating soup to perfection! You can also use a heavy-bottomed pot.
- Blender – Needed to puree some of the soup, which helps the whole pot thicken. You could also use a separate bowl and immersion blender.
Storing and Reheating
Any leftovers can be transferred to an airtight container. It will stay fresh in the refrigerator for up to 5 days. For longer storage, you can transfer it to a freezer-safe bag and store it for up to 3 months! Thaw frozen soup overnight in the refrigerator before reheating the next day.
To reheat, pour your leftover soup into a pan and reheat on the stovetop, stirring occasionally until warmed through. Black bean soup will naturally thicken up the longer it sits, so don’t be afraid to add a splash of broth when reheating if you want to loosen the texture a bit.
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Frequently Asked Questions
As with all soup recipes, consistency is everything! Blending half of the soup will already give the mixture a rich and satisfying thickness, but you can thicken it even further by mixing in a cornstarch slurry. If you prefer a thinner consistency, simply add more broth.
Cornbread or a crusty loaf will taste incredible with this hearty soup recipe. I also love serving it with my homemade Mexican Street Corn Salad!
Yes! While this step takes an extra minute, it’s definitely worth it. Since this black bean soup recipe already calls for additional salt and chicken stock, you won’t need the salt or liquid from the canned beans.
Spice Blends for Sale
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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrot, onion and tomatoes. Sauté for 10 minutes until the onions are translucent and vegetables are soft.
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Add the garlic, kosher salt, oregano, cumin, chili powder, and black pepper. Stir and cook until fragrant, about 1 minute.
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Add 2 cans black beans, broth and stir to combine. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
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Carefully transfer half the soup mixture and chipotle peppers to a large blender and pulse until smooth, then add it back into the pot. Note: keep lid slightly open to vent as contents are hot.
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Next, add the remaining 2 cans whole black beans to pot. Cook for an additional 10 minutes uncovered until the soup has thickened.
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Serve in bowls with optional toppings.
- If using dried black beans: Cook them according to package instructions and use as directed. 1 pound dried black beans = 6 cups cooked black beans = four 15-ounce cans of cooked black beans.
Calories: 503kcal | Carbohydrates: 80g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 840mg | Potassium: 1369mg | Fiber: 27g | Sugar: 5g | Vitamin A: 2149IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 7mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
