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+ servings

Black Bean Soup

rate this recipe:
4.96 from 22 votes
Prep Time: 10 mins
Cook Time: 35 mins
Serves 4
This easy black bean soup recipe is creamy, comforting, healthy, and delicious! If you have any leftovers, store them in the fridge for up to 4 days, or freeze them for up to 2 months.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon sea salt
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon chili powder
  • 2 (15-ounce) cans black beans including the liquid in the can
  • 2 chipotles peppers canned in adobo sauce*, chopped, plus 2 tablespoons sauce
  • cups vegetable broth
  • 1 tablespoon lime juice, plus wedges for serving

topping options:

  • avocado slices
  • Greek yogurt or cashew cream
  • Pepitas
  • pickled onions
  • Serrano peppers
  • Chili powder


  • Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
  • Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.


*If you're sensitive to spice, feel free to scale back to one chipotle pepper.