Our Favorite Black Bean Soup
Meet my go-to black bean soup! This quick black bean soup recipe is healthy, delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth! Jump to the Black Bean Soup Recipe or watch our quick recipe video showing you how we make it.
Watch Us Make the Recipe
Making Our Favorite Black Bean Soup
When we’re looking for a comforting meal packed with flavor, this easy black bean soup is where we turn. It’s made with previously cooked or canned black beans, onion, carrot, garlic, and flavorful spices. This soup is so good, you will want a batch in the freezer at all times.
It’s perfect for busy nights as well as when we feel we’ve over-indulged. Here are a few more reasons we love this black bean soup recipe:
- This nutritious soup is easy to make and tastes incredible.
- There’s no fancy ingredients and everything needed is affordable.
- It’s healthy, comforting, and vegetarian/vegan (when you use veggie broth).
- It keeps well and tastes better the next day, making it perfect to pack for lunches or make ahead for dinner tomorrow night. Leftover soup will last about three days in the refrigerator.
- You can freeze it up to a month, if not more!
How To Make Black Bean Soup
Making black bean soup is simple, and it all happens in one pot! Here’s a quick overview of how we make it:
- Sweat onions and carrots in olive oil until soft and sweet.
- Add more flavor with garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles (see my note about these below).
- Make a broth with vegetable stock, canned diced tomatoes, and a bay leaf. (you can also use chicken stock).
- Add the beans and simmer until the veggies are tender (about 20 minutes).
- Season to taste with more salt, pepper, and a little extra acid from vinegar or lime juice.
- Serve as a brothy soup (like in our photos) or blend a portion of the soup to make it thick and creamy.
Recipe Note: Adding Chipotle Chiles
If you’ve never used canned chipotle chiles in your kitchen before, I highly recommend that you start. The cans are small and inexpensive. We’ve found them sold in most grocery stores (usually next to hot sauces or canned enchilada sauces).
Specifically, you are looking for chipotle chiles in adobo sauce. Chipotles are dried, smoked jalapeños. They are smoky and quite spicy. Adobo sauce is a spicy, red sauce that packs a major punch of flavor. For this soup, I usually add one pepper, which I mince, along with a little sauce. This amount adds enough spice to the soup so that you notice it. For an extra spicy black bean soup, add more.
Since you’ll have some peppers leftover, make sure you save them for other recipes. We’ve used them in the following recipes:
- Utterly Delicious Chipotle Bean Chili
- Roasted Sweet Potato and Black Bean Tacos
- Pan Seared Salmon Burgers with Chipotle Mayonnaise
More Easy Vegetarian Recipes
- For a creamy blended soup, try our Creamy Vegetable Soup Recipe. It has lots of rave reviews.
- Our Lentil Soup with Lemon and Turmeric is hearty, nutritious, and delicious.
- Use our Homemade Vegetable Broth for the base of your vegetable soup. It’s rich and ultra-satisfying.
- Try our easy Cheesy Bean Dip made with refried pinto or black beans.
- Try our Homemade Veggie Burgers! Unlike so many meatless burger recipes out there, we actually add lots of vegetables to the patties.
- Our Black Bean and Quinoa Salad is ultra satisfying, hearty, and absolutely delicious.
Our Favorite Black Bean Soup
This quick black bean soup recipe is healthy, delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth. See our article above for an explanation of chipotles in adobo sauce.
You Will Need
2 tablespoons olive oil
1 cup diced onion (1/2 large onion)
3/4 cup diced carrots (1 large carrot)
1 tablespoon minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar, apple cider vinegar or lime juice
1/2 to 1 pepper from 7-oz. tin chipotle chiles in adobo or use 2 tablespoons hot sauce, see notes
1 (15-ounce) can diced tomatoes, try fire roasted tomatoes
4 cups vegetable stock, see our homemade veggie broth
4 (15-ounce) cans black beans, drained and rinsed or use 6 cups cooked black beans
1 bay leaf
1/2 cup cilantro leaves, roughly chopped
For serving: Avocado, lime wedges, cilantro, sour cream, cheese
Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the onions and carrot. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.
Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, chipotle peppers, can of tomatoes, broth, black beans, and bay leaf. Bring to a simmer, taste, and then season with salt and pepper.
Simmer the soup until the carrots are tender and the broth reduces slightly, about 20 minutes. Stir in the cilantro and the juice from half a lime (or substitute the lime with an additional tablespoon of vinegar).
For a brothy soup (like in our photos and video), serve the soup straight away. For a thicker, more velvety soup, transfer 1/4 of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.
Adam and Joanne's Tips
- Chipotle chiles in adobo sauce: We use 1/2 to 1 whole pepper, which adds a little heat to the soup. For a spicier soup, add more, but be careful, the peppers do pack a punch. Find canned chipotles in adobo sauce in most grocery stores, usually near hot sauces or enchilada sauces.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. The recipe makes about 10 to 12 cups of soup.