This easy black bean soup is cozy, flavorful and made simple with canned beans. Blending part of the soup gives it a creamy texture while leaving plenty of hearty beans in every bite.
Got more canned black beans? Use them to make my black bean tostadas or easy black beans and rice.
This post may contain affiliate links. Read disclosure policy.
Key Takeaways: Black Bean Soup
- Canned black beans: Using canned beans keeps this soup simple with no soaking or cooking dried beans first.
- Creamy but still hearty: Blending only part of the soup creates a smooth, creamy texture while leaving plenty of whole black beans.
- Big flavor from simple ingredients: Cumin, smoked paprika, garlic and fresh lime add plenty of savory, smoky flavor.
- Easy to customize: Keep it vegetarian with vegetable broth, add shredded rotisserie chicken for extra protein or finish with your favorite toppings.
Why I Love This Recipe
This easy black bean soup is perfect for busy weeknights. It comes together in under an hour, requires very little hands-on time and is filling enough to serve as the main meal.
It’s also one of those cozy soups I look forward to when the weather cools down. If you love these flavors, try my taco soup, chicken tortilla soup or creamy chicken enchilada soup next.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Black beans: Regular canned black beans work great and make this soup extra convenient. Drain and rinse before using. If using low-sodium beans, you may need a little additional salt to taste.
- Mirepoix: A mix of diced onion, carrots and celery creates the flavor base. Chop your own or save time with pre-chopped mirepoix from Trader Joe’s or Sprouts.
- Olive oil: Used for sautéing the vegetables until softened.
- Garlic: Fresh minced garlic adds savory flavor.
- Seasonings: Ground cumin, smoked paprika, kosher salt and black pepper add warm, smoky flavor.
- Broth: Vegetable broth keeps it vegetarian, or use chicken broth if you prefer.
- Lime: Fresh lime juice brightens the soup and balances the savory flavors.
How to Make Black Bean Soup
information on the first step
Step 1: Heat olive oil in a large pot, then add the mirepoix and cook until softened, Add garlic, cumin, smoked paprika, salt and pepper. Saute for 30 seconds until fragrant.
Step 2: Add the black beans and broth, bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
Step 3: Blend about 2 cups of the soup until smooth, then stir it back into the pot. You can also use an immersion blender right in the pot.
Step 4: Stir in the fresh lime juice, taste and adjust the seasonings as needed. Ladle into bowls and add your favorite toppings.
Favorite Toppings
Top each bowl with diced avocado, chopped cilantro, shredded cheese and a dollop of sour cream or drizzle of cilantro lime crema. For a little crunch, add crushed tortilla chips or homemade tortilla strips.
Recipe Tips
- Build the flavor base: Give the onion, carrots and celery the full 8 to 10 minutes to soften. This builds a flavorful base for the soup before adding the garlic and spices.
- Don’t overblend: Blend only about 2 cups of the soup. Blending too much will take away the hearty texture from the whole black beans.
- Season at the end: Taste after adding the lime juice, then hone in on the salt level. Depending on the beans and broth you use, you may need a little more salt.
- For a less creamy soup: Skip the blender and use a potato masher to mash some of the beans right in the pot. This will thicken the broth slightly while keeping the soup chunkier and more brothy.
Recipe FAQs
Vegetable broth is a great choice if you want to keep the soup vegetarian, while chicken broth adds a little more savory flavor. Use whichever you prefer, then adjust the salt at the end since broth brands can vary quite a bit.
Yes. Drain and rinse canned black beans before adding them to the soup. This removes some of the excess sodium and the thick canning liquid, which helps keep the flavor cleaner.
The flavor comes from the sautéed onion, carrots and celery, plus garlic, cumin, smoked paprika and fresh lime juice. Letting the vegetables soften first and briefly cooking the spices before adding the broth helps build even more flavor.
You can stir in corn, diced tomatoes, bell peppers or shredded rotisserie chicken or smoked sausage to make it heartier.
More Tex-Mex inspired soups include Mexican chicken soup, street corn soup and chicken taco soup.
More Soup Recipes
Easy Black Bean Soup
Video
Ingredients
- 2 Tablespoons olive oil
- 2 cups mirepoix (diced onion, carrots and celery) , see notes
- 4 garlic cloves , minced (about 4 teaspoons)
- 2 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt , plus more to taste
- ¼ teaspoon black pepper
- 4 15-ounce cans black beans , drained and rinsed
- 4 cups broth , vegetable or chicken
- Juice of 1 lime
Optional Toppings: chopped cilantro, diced avocado, sour cream, cheese, tortilla chips
Instructions
- Sauté Vegetables: Heat 2 Tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Add the 2 cups chopped onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
- Add spices: Stir in 4 teaspoons minced garlic, 2 1/2 teaspoons cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook for 30 seconds, just until fragrant.
- Boil soup: Add 4 cans black beans and 4 cups broth. Bring the soup to a boil, reduce the heat and simmer uncovered for 20 minutes.
- Blend beans: Transfer about 2 cups of beans to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot and stir to combine. Stir in fresh lime juice. Taste and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Serve: Ladle into bowls and serve with your favorite toppings.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- In my mirepoix I used 1 cup diced onion, 1 cup diced carrots and ½ cup diced celery. If I want to make it easier, I’ll buy the prechopped mirepoix from Trader Joe’s or Sprouts.
- Blending only half the soup gives it a creamy texture while still leaving plenty of whole beans.
- For extra protein, stir in shredded rotisserie chicken before serving.
- Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
