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.

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!

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:

  1. Sweat onions and carrots in olive oil until soft and sweet.
  2. Add more flavor with garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles (see my note about these below).
  3. Make a broth with vegetable stock, canned diced tomatoes, and a bay leaf. (you can also use chicken stock).
  4. Add the beans and simmer until the veggies are tender (about 20 minutes).
  5. Season to taste with more salt, pepper, and a little extra acid from vinegar or lime juice.
  6. Serve as a brothy soup (like in our photos) or blend a portion of the soup to make it thick and creamy.
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!

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:

Easy Vegetarian Black Bean Soup Recipe

More Easy Vegetarian Recipes

Our Favorite Black Bean Soup

  • PREP
  • COOK
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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.

Makes 4 to 6 servings

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

Directions

    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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cup / Calories 169 / Total Fat 2.9g / Saturated Fat 0.5g / Cholesterol 0mg / Sodium 387.2mg / Carbohydrate 27.4g / Dietary Fiber 10.6g / Total Sugars 2.4g / Protein 9g
AUTHOR: Adam and Joanne Gallagher

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17 comments… Leave a Comment
  • Sara April 6, 2020, 3:47 am

    OMG! What a simple and yummy recipe. I made it tonight (added the chipotle peppers) and it was a huge hit. Thank you!

    Reply
  • Eunice foo April 4, 2020, 6:00 am

    This recipe is seriously underrated…I followed the instructions to a T with dried thyme and fresh rosemary. Loaf turned out with a beautiful crisp covering a spongy, chewy interior. So amazing!! My mom loved it and even asked me to teach her the recipe. Thank you!!

    Reply
  • Julie March 30, 2020, 6:22 pm

    So so good and healthy! I put about twice the amount of garlic and added a teaspoon of salt but otherwise followed the recipe and it’s super delicious! Thank you!

    Reply
  • Debra March 16, 2020, 12:45 pm

    Made this last night; it was so yummy.

    Reply
  • simon andrew February 4, 2020, 2:21 am

    I have tried at home and everyone loved it

    Reply
  • Franzi February 1, 2020, 4:07 am

    I just made this for dinner and everyone loved it, even my 4 year old!

    Reply
  • Anne January 29, 2020, 12:20 pm

    This soup was a huge hit! I served it to my two kids, and they went back for seconds and even had me pack it in a thermos for school lunch. This will now be a go to recipe, along with your lentil soup recipe!

    Reply
  • Jane January 26, 2020, 12:41 pm

    I’d like to try this but only have 2 cans of black beans. I am assuming we can combine with others we have around? Any suggestions? Thank you, Jane

    Reply
    • Joanne February 21, 2020, 5:26 pm

      Absolutely. Any beans will work.

      Reply
  • Angela Roman January 22, 2020, 6:02 pm

    This is fabulous! I’m in love your website. I’ve made the tahini, the hummus, and the baba ganoush, and everything turned out just as deliciously as I wanted them to. The black bean soup was a hit and will be a go-to in my house.

    Reply
  • Edith January 19, 2020, 12:07 pm

    Will make soon. Have a suggestion for the veg broth: over the summer I buy tons of fresh corn, and freeze the kernels. I put the cobs and most of the nice looking leaves in my instant pot and cook for about 30 minutes. (I have a strainer insert for my IP so the “stuff” comes out easily, leaving only broth behind.) The broth goes into mason jars, which I cool in the fridge for a few days and then put into the freezer. Now I have a fabulous soup base for recipes like this, or polenta, all winter.

    Reply
  • Sea January 14, 2020, 5:46 am

    Maybe I will could cook this for dinner. Thank you for your recipe!

    Reply
  • Lil January 7, 2020, 8:02 am

    Omg I made this for dinner and it was amazing! Made half the recipe for just me and my husband and used 2 pieces of chipotle (being Asian, we love spicy food!) didn’t even need salt or pepper since the broth was already sweet and we got the flavours from the chipotle!

    Reply
  • Mary Helene December 28, 2019, 8:48 am

    Your Easy Instant Pot Roast is wonderful, so thank you so very much! You give so much needed information in this recipe that I was able to accomplish the dish with confidence that was warranted because it was delicious

    Reply
  • Maret December 20, 2019, 10:59 am

    Any substitutes for those who don’t care for cilantro? Parsley, perhaps? Or is it best to just omit it? Thanks.

    Reply
    • Joanne January 2, 2020, 5:42 pm

      Hi there, You can simply omit or use another green herb like parlsey or chives.

      Reply
  • Connie December 19, 2019, 3:30 pm

    I know what I am making for supper tonight. This sounds absolutely delicious

    Reply

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