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This Easy Black Bean Soup is proof that pantry staples can still feel exciting. Smoky, cozy, and endlessly customizable, it’s a weeknight staple for a reason. AND it comes together in just 30 minute!
Want more simple vegetarian soups? You’ll love this Creamy Roasted Cauliflower Soup as well as my Italian Penicillin soup and my Crockpot Potato Soup!
The BEST black bean soup recipe!
This black bean soup is one of my favorite go-to recipes because it’s quick and easy to make, and so incredibly tasty. Using canned black beans makes this soup recipe convenient enough to make for perfect weeknight meal!
Reasons to love this soup:
- Made with simple pantry ingredients
- Naturally vegetarian and budget-friendly
- Easy to customize: spicy, mild, chunky, or smooth
- Perfect for meal prep and leftovers
- Cozy, smoky comfort food without feeling heavy
In this post…
Black Bean Soup Ingredients
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Yellow onion – Adds sweetness and depth. White onion also works.
- Carrot – Balances the smoky spices with a touch of natural sweetness.
- Celery – Adds classic soup base flavor and depth.
- Garlic – Essential for bold, savory flavor.
- Chipotle pepper in adobo – Brings smokiness and gentle heat. Use less for a milder soup.
- Warm spices – including cumin, paprika, and thyme! 1/2 teaspoon of chili powder would also taste great.
- Black beans – The star of the recipe. Canned beans keeps this quick and easy!
- Vegetable broth – Keeps the soup vegetarian while adding body and flavor. Feel free to use any kind of broth you prefer.
- Bay leaf – 1-2 bay leaves add subtle depth while the soup simmers.
- Other options: bell pepper, corn kernels, and
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- In a medium pot over medium-high heat, saute the onion, carrot, and celery in olive oil until golden brown. Add the garlic, chipotle pepper, cumin, paprika, and thyme. Stir to combine!
- Add in the remaining ingredients including black beans and veggie broth and let simmer. That’s it! Top with sour cream, chopped cilantro and some red onion and enjoy!
Optional: For a smoother black bean soup, use an immersion or high-speed blender to puree the soup to your desired consistency.
Crockpot Black Bean Soup
On the go? You can easily turn this into a slow cooker recipe.
- Follow steps 1 and 2 and sauté the veggies on the stovetop.
- Add the cooked veggies and the other remaining ingredients into a large slow cooker.
- Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
I also have a pressure cooker black bean soup recipe is you want to make it in an instant pot!
Tip: If the leftover soup seems a little too thick, simply add in some extra water or broth when you reheat.
Expert Tips
- Start with ½ a chipotle pepper if you’re spice-sensitive and add more to taste.
- Let the soup simmer a little longer for deeper flavor if you have extra time.
- Blending only half the soup gives you a creamy texture while keeping some bite.
- A squeeze of lime juice at the end adds a nice pop of brightness (optional but great).
Frequently Asked Questions
Yes. Use less chipotle or leave it out entirely and rely on smoked paprika for flavor.
Absolutely. Use an immersion blender or carefully blend in batches until smooth.
Yes, this soup freezes very well. Cool completely before freezing.
Quick & Easy Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fresh thyme, minced
- 4 cans, 48 ounces total black beans, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
Instructions
- Heat a large stock pot or dutch oven over medium heat. Add the olive oil and heat until it becomes fragrant, about 1 minute.
- Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the garlic, chipotle pepper, cumin, paprika, and thyme. Stir to combine and sauté for an additional minute.
- Add the black beans, vegetable broth, and bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the bay leaf and serve with your desired toppings. Store in an airtight container in the fridge for up to three days.
- (Optional) For a smoother black bean soup, use an immersion or high speed blender to puree the soup to your desired consistency.
Notes
- Chipotles in adobo add a smoky flavor and a bit of heat to the soup. They’re available on the international aisles at most grocery stores. It could also be left out for a less spicy soup
- Vegetable broth adds more flavor to the soup! Feel free to add as much or as little as you like to make the soup your desired consistency.
- This soup will keep well in your fridge for about 3 days. Once the soup is completely cooled, place it in an airtight container without any added toppings and store it in the fridge.
- To reheat it, pop it in the microwave using a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What are the main ingredients used in vegan black bean soup?
Super easy to make and so good! This will be going on my regular rotation. I blended half of the soup at the end and topped my portion with sliced jalapeños, shredded cheddar cheese, a bit of sour cream and crushed tortilla chips. I’m already looking forward to leftovers tomorrow!