This Southwestern-style Easy Black Bean Soup is hearty, healthy and simple to make. Using canned black beans keeps it quick—prepare it as a chunky one-pot soup or blend part or all of it for a creamy version.
Recipes that use staple pantry ingredients are some of the most reliable for weeknight cooking. With good-quality broth, canned beans and a few fresh vegetables, you can have a nutritious, flavorful meal on the table quickly for the whole family.
Black beans are naturally low in fat and high in fiber and protein, making this soup both filling and nutritious. It’s also naturally gluten-free, and it can be made vegetarian or vegan by using vegetable broth.
How to Make It
This Southwestern black bean soup is straightforward and flexible. Using canned black beans cuts down prep time, so the soup can be ready in under an hour from start to finish. It adapts easily for different diets—use vegetable broth to keep it meat-free or add shredded cooked chicken for extra protein.
Ingredients Overview:
- Olive oil and butter
- Onion, celery, garlic, jalapeño and sweet red bell pepper
- Chili powder, ground cumin, dried oregano, ground coriander, sea salt and black pepper (optional cayenne or red pepper flakes for heat)
- Canned black beans (drained)
- Stewed tomatoes with juice
- Broth (chicken or vegetable)
- Fresh lime juice and cilantro for finishing
Steps Overview:
- In a large, heavy-bottomed pot, heat olive oil and butter over medium-high heat.
- Add chopped onion and celery and cook 2–3 minutes. Add red pepper, jalapeño and garlic and continue cooking until the vegetables soften, reducing heat to medium for 6–8 minutes.
- Add the spices, then stir in the drained black beans.
- Add stewed tomatoes with their juices and most of the broth; bring to a boil, reduce heat and simmer 15–20 minutes.
- Taste and adjust seasoning. Just before serving, stir in 1–2 tablespoons of freshly squeezed lime juice.
If you have leftover cooked chicken, shred it and stir it in just before serving for a chicken and black bean soup variation.
How to Make It Creamy
For a smooth, creamy soup, purée in batches in a blender or use an immersion blender in the pot. You can purée all the soup or only a portion to keep some texture. Adding a few tablespoons of fresh cilantro to the blender boosts the flavor. Either chunky or puréed, the soup is delicious.
Calories
At about 244 calories per serving (not including toppings), this flavorful black bean soup is light yet satisfying and makes a great weeknight dinner option.
Serving Suggestions
Top the soup with your favorite garnishes to add texture and brightness. Popular options include:
- Sour cream or yogurt
- Shredded cheddar cheese
- Finely chopped red onion or green onion
- Diced avocado
- Chopped cilantro
- Crushed tortilla or corn chips
These sides pair well with the soup for a complete meal: cornbread muffins, a crisp salad, or crusty bread are all good choices.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently over medium heat, stirring often until warmed through. If the soup thickens in the fridge, add a splash of water or broth to loosen it, bring to a brief boil, then reduce heat and simmer until hot.
Enjoy!
More Delicious Soups
- Tomato Orzo Soup
- Lebanese Red Lentil Soup
- Sweet Potato and Red Lentil Soup
- Creamy Chicken Noodle and Vegetable Soup
- Beef Barley Soup
Easy Black Bean Soup Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 2 medium onions, finely chopped (1–1½ cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 3 medium garlic cloves, minced
- 1 tbsp jalapeño, finely chopped
- 1 sweet red pepper, finely diced
- 1½ tsp chili powder
- 1½ tsp ground cumin
- 1½ tsp dried oregano
- 1 tsp ground coriander
- ½ tsp sea salt (reduce if using salted broth)
- ½ tsp black pepper
- 4 cups canned black beans, drained
- 2 cups stewed tomatoes with juice
- 6 cups reduced-sodium broth (chicken or vegetable)
- 1 tbsp freshly squeezed lime juice, more to taste
- Optional toppings: chopped red onion, diced avocado, sour cream, fresh cilantro, corn chips, shredded cheese
Instructions
- In a heavy-bottomed pot, heat butter and olive oil over medium-high heat.
- Add onion and celery and cook 2–3 minutes. Add red pepper, jalapeño and garlic.
- Lower heat to medium and cook, stirring occasionally, until vegetables soften, about 6–8 minutes.
- Add the spices, then stir in the drained black beans.
- Add stewed tomatoes with their juices and 5 cups of broth. Stir, bring to a boil, then reduce heat and simmer 15–20 minutes.
- Taste and adjust seasonings.
- If desired, purée part of the soup in a blender and return it to the pot. If too thick, add the remaining cup of broth to thin the soup.
- Before serving, add 1–2 tablespoons freshly squeezed lime juice.
- Serve with your preferred toppings.
Notes
Optional toppings are not included in the nutrition calculation.
Nutrition
This post was originally published in November 2016 and has been updated; the recipe remains unchanged.