This black bean soup recipe is easy to make with pantry ingredients like canned black beans and spices. It's a healthy, delicious vegetarian meal.
This black bean soup recipe is easy and delicious. It calls for pantry ingredients like canned black beans and spices, and the cooking process is largely hands-off. The stove does most of the work for you!
Even though it’s simple, this black bean soup has a bold, spicy flavor and creamy texture. The secret ingredient? Bean juice!
See, when I cook with canned beans, I almost always start by draining and rinsing them. But in this black bean soup recipe, I use the liquid in the can as well as the beans themselves. This liquid, coupled with the fact that I puree half the soup after it simmers, makes the soup amazingly creamy without any cream. This healthy soup is totally vegan and vegetarian, but from its rich taste and texture, you’d never know.
How to Make Black Bean Soup
This black bean soup recipe is easy to make! To start, you’ll need these ingredients:
Ingredients
- Black beans, of course! You’ll need 2 cans of black beans for this recipe, and you’ll use the liquid in the cans as well as the beans themselves.
- Onion, garlic, carrot, and celery – These aromatic veggies add savory depth of flavor.
- Canned chipotle peppers and adobo sauce – They give this black bean soup a spicy kick. Tip: I call for 2 chipotle peppers in this recipe. If you’re sensitive to spice, start with 1 and add more to taste!
- Chili powder, cumin, and coriander – For smoky, earthy flavor.
- Vegetable broth – Use store-bought, or make homemade vegetable stock.
- Olive oil – For richness.
- Fresh lime juice – It makes the soup bright and balanced.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Process
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
- First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook them until soft. This will take longer than you think, typically 10 to 15 minutes!
- Stir in the spices and garlic. Cook until fragrant, about 30 seconds. Then, add the black beans and their liquid, the broth, chipotles, and adobo sauce.
- Simmer for 30 minutes. No need to cover the pot! Cooking the soup uncovered gives it a delicious thick texture. Allow it to cool slightly after simmering.
- Next, blend half the soup. Use an immersion blender to puree it in the pot, or transfer half to an upright blender and blend until smooth. Stir the blended soup back into the pot.
- Season to taste with the lime juice and more salt and pepper.
Enjoy!
Easy Black Bean Soup Serving Suggestions
This black bean soup is tasty no matter what, but I like it best with flavorful garnishes on top! Pile your bowl with fixings like these:
- A dollop of sour cream or vegan sour cream
- Sliced avocado or a scoop of guacamole
- Sliced serrano peppers or pickled jalapeños
- Pickled red onions or chopped green onions
- Chopped cilantro
- Pepitas
Enjoy the soup on its own, or pair it with tortilla chips, jalapeño cornbread, or a grilled cheese sandwich for a heartier meal. It would also be fantastic with any of these vegetable side dishes:
How to Store
This easy black bean soup recipe keeps well in an airtight container in the refrigerator for up to 5 days.
Can you freeze black bean soup?
Yes! This black bean soup freezes well for up to 3 months. Allow it to cool to room temperature before transferring it to airtight containers or jars. Make sure to leave at least an inch at the top for the soup to expand in the freezer.
More Favorite Soup Recipes
If you love this black bean soup, try one of these delicious soup recipes next:
- Vegetarian Chili
- White Bean Soup
- Vegetarian Tortilla Soup
- Vegetable Soup
- Best Lentil Soup
- Tomato Basil Soup
- Butternut Squash Soup
- Or any of these 35 Best Soup Recipes!
Black Bean Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 medium carrot, diced
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 2 (15-ounce) cans black beans, including the liquid in the cans
- 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce*
- 1½ cups vegetable broth
- 1 tablespoon fresh lime juice, plus wedges for serving
- Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
- Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
- Season to taste and serve with lime wedges and desired toppings.
This is absolutely incredible! I love the smoky spicy flavor the adobo sauce and peppers add to the black bean soup.
I’ve come to trust your blog because the recipes keep ringing wonderful and flavorful.
I halved this recipe because I live alone but I’m seriously regretting it. It’s soooo good!! The subtle sweet smoky flavor is so addictive and I think I might make another batch!
Hi, If one would like to actually cook the black beans – could you please let me know – the quantity? Should the black beans be cooked in some extra water before adding them to the mix? Thanks
Due to a recently diagnosed medical issue, I need to reduce my intake of animal protein. This recipe fit the bill: super-easy, I had all the ingredients on hand, required minimal prep – and my husband didn’t even know it was vegan! (I think he’s on his second bowl as I type.)
We’re huge garlic and spicy food lovers, so added additional garlic, and a Serrano pepper in addition to the chipotles in adobe.
This was a quick weeknight fix, and will become a staple in go-to meals.
This has become my go-to black bean soup. It has a warmth from the chiles in adobe that fills my soul. I now make double batches of it. Thank you so much for this incredible recipe!!
Hi Julia, I’m so glad you’ve loved it!
Super simple and wonderful! Did make some tweaks based on what I did/didn’t have: added jalapeno + orange peppers, instead of chipotle peppers in adobo, I used half a can of green chiles. Pureed a lil more than half of the soup to add back in/thicken it up. Good stuff! ?
That sounds delicious, I’m glad you enjoyed it!
First time making black bean soup and it was delicious
Thank you
I just made a pot and WOW. It is great by itself and as a side! I made some air fried chicken tender meat and added lettuce, plain greek yogurt, and made a taco bowl! Added some Quest protein chips on the side to up the protein even more. My picture is ugly so I won’t post it but thank you for sharing this recipe!
OMG this is m Michelin star level. I added 1/2 pound of shredded chicken for some extra protein and it was absolutely incredible
Love this soup!! Do you have the nutritional info for it? My family is getting into tracking our macronutrient intake.
Hi, I’m so glad you enjoyed the recipe! We don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.
Big hit for the whole family (3 teen boys)!! Lots of flavor and very easy to make.
So delicious! Have been looking for a black bean soup recipe that I actually like, and I’ve finally found it!
Hi Laura, I’m glad you loved it!
This is one of my all-time favorites and SO easy with canned beans. Going to cook up a big batch this weekend for a charity event so that the soup can be shared with people experiencing food insecurity in my community. Every black bean lover should try this recipe!
Excellent!
Spices already in my cabinet and easy.
I’m so glad you enjoyed it!
Fantastic and healthy recipe that everyone enjoyed (including my four year old). I added some squash to it for extra veggie power.
I’m so glad everyone loved it!
Easy and delicious. My first foray into bean soups. A bit hot for me, but then perfect heat/flavor with shredded cheddar and/or sour cream.
I’m glad you enjoyed it!
I love the soup – it’s my go to winter recipe when I’m feeling lazy but want something tasty and hearty. I love how easy it is! Minimum effort, maximum results!
I’m so glad you’ve loved it!
Did you make it yet? It’s pretty good
This came out really good. However, 2 tablespoons of the adobo sauce is a bit much for my taste. I would reduce the amount and keep tasting it until you find you’re right blend. I didn’t even use 2 full tablespoons and it was still too much, for me at least. If you you love adobo sauce flavor, go full throttle…. I just wish I used alittle less. Not the heat but it’s the flavor that is to intense for me. Was going to add jalapeño and pretty glad i didnt. I had to mild it out with extra stock. About to add my immersion blender then chow down.
Hi, I’m glad you enjoyed the soup!
I’ve never made a black bean soup before. This sounds flavorful and I like that there is a spicy kick to it as well. I love avocado and that makes for a perfect topping.