Easy Black Bean Soup recipe is ready in under 30 minutes! This gluten free and vegan soup is healthy, inexpensive, and packed with protein.
One of the more health-conscious decisions we’ve made as a family this past year is eating meatless at least one night a week. I feel this is important not only for reducing our carbon footprint but also because we could all stand to eat more plants.
My easy Black Bean Soup is not only ticking the meatless box, but the healthy, gluten free, and absolutely DELICIOUS boxes too! This vegetarian soup supper will be on the table in less than 30 minutes, plus each bowl is full of protein and fiber.
Did I mention how easy it is?
Main Ingredients Needed
Your fridge and pantry should contain nearly all the everyday ingredients you’ll need to whip up this healthy black bean soup.
- Seasoned black beans: we’re using canned black beans for convenience sake. I like Bush’s Seasoned Black Beans which have bold, zesty flavor.
- Vegetable stock: I also often use chicken stock when making this dish for the extra flavor it adds. (I realize chicken stock is not meatless, but we always have it on hand!)
- Aromatics: chopped shallot or onion plus garlic add cozy, craveable flavor and aroma.
- Jalapeno: for warmth. If you want more spice, add more jalapenos and/or keep the seeds and ribs intact.
- Seasonings: cumin, chili powder, salt, and pepper flavor each spoonful to perfection.
- Lime juice: wakens up the entire dish, especially the heavier black beans.
Black Bean Soup Toppings
This soup is ALL about the toppings and I really think they turn each bowl of Black Bean Soup into an edible work of art. Here are my favorites:
- Cilantro Lime Rice. This is the perfect bed for soaking up all the yummy soup flavors. See the recipe card for my easy recipe.
- Diced avocado
- Crushed tortilla chips
- Fresh Pico de Gallo
- Homemade Restaurant-Style Salsa
- Chopped cilantro
- Green or red Tabasco Sauce
A square of Gluten-Free Cornbread or Gluten Free Flatbread is divine on the side!
Tips for Making Black Bean Soup
- Mild vs Hot. As written — with 1 jalapeno and mild chili powder — this recipe is mild/medium in spice. My toddlers have all loved this soup! If you’re looking for a spicy Black Bean Soup recipe, add an additional jalapeno, use hot chili powder, and/or add crushed red chili pepper flakes or Tabasco sauce.
- Prep ahead of time. This is a great recipe to prep ahead. I like to chop the shallots, jalapenos, and garlic a day ahead of time, plus measure out the spices, so dinner gets on the table FAST.
- Thick vs Thin. Some people like their Black Bean Soup to be thick and creamy, while others, including myself, prefer it on the brothy side. To make a naturally thicker soup, blend at least 2 ladlefuls of beans from the soup pot until smooth then stir back in. Blend just 1 ladleful of beans plus broth to achieve the slightly thickened consistency shown in these photos.
I’m getting hungry just looking at this spoonful — I can’t wait for you to try this healthy, perfectly-seasoned Black Bean Soup recipe!
How to Make Black Bean Soup
Start by heating extra virgin olive oil in a large soup pot or Dutch oven over medium heat.
Add chopped shallot or onion and minced jalapenos then saute until softened, 8-10 minutes, seasoning with salt and pepper. Add minced garlic then saute until very fragrant, another minute or so.
Next add chili powder and cumin then saute for 1 more minute.
Now add vegetable broth or chicken stock plus canned seasoned black beans that have been drained but not rinsed.
Turn the heat up to bring the soup to a simmer then turn it back down to medium/medium-low and simmer for 10 minutes.
These are the seasoned beans I use and love! Bush’s products are gluten free plus they add a delicious, Tex-Mex flavor to the soup.
Thick vs Thin Black Bean Soup
Decision time!
At this point you can serve the soup as it is, on the brothy side, or blend a little bit of it to add thickness and creaminess to the soup.
Personally I like to blend one ladleful of beans plus a few ladlefuls of the broth then stir it back into the soup which will keep it brothy but slightly thickened. Blend at least 2 ladlefuls of beans plus a few ladlefuls of broth for a thicker soup.
Last step is to taste then add salt and pepper if necessary, plus a drizzle of fresh lime juice. It really wakens this soup up! Start with a little – you can always add more.
You may also add additional chicken or vegetable broth at this point to get the soup to your desired consistency.
Scoop the Black Bean Soup into bowls then top with all your favorite fixin’s. My bowl has got to include Cilantro-Lime Rice, diced avocado, fresh Pico de Gallo, and crushed tortilla chips, of course.
However you eat it, I hope you love this healthy, easy soup recipe – enjoy!
More Tex-Mex Soup Recipes
- Cheesy Taco Soup
- Crock Pot Chicken Tortilla Soup
- Green Chicken Enchilada Soup
- Spicy Shrimp Soup
- Slow Cooker Black Bean and Rice Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 large shallot or small onion, chopped
- 1 – 2 jalapenos, seeded then minced, depending on how spicy you want the soup
- 3 garlic cloves, pressed or minced
- salt and pepper
- 2 teaspoons chili powder, use mild chili powder for a mild soup
- 1 teaspoon cumin
- 2, 15 oz cans seasoned black beans, drained but not rinsed, Bush's Seasoned Recipe black beans recommended
- 3 – 4 cups vegetable stock, or chicken stock for more flavor (soup will not be meatless if using chicken stock)
- drizzle fresh lime juice
- Toppings: Cilantro Lime Rice (see notes), diced avocado, crushed tortilla chips, pico de gallo, chopped cilantro, green Tabasco sauce
Directions
- Heat oil in a soup pot over medium heat then add shallots/onions and jalapenos, season with salt and pepper, and saute until softened, 8-10 minutes. Add garlic cloves then saute until very fragrant, 1 minute, then add chili powder and cumin and saute for 1 more minute. Add black beans, 3 cups chicken stock or vegetable broth then turn heat up to high to bring to a boil. Turn heat down to medium-low then simmer for 10 minutes.
- If you like a thicker soup, transfer 2+ ladlefuls beans into a blender with a couple ladlefuls of broth then blend until very smooth and stir back into the soup. For a slightly thickened soup, blend just 1 ladleful beans plus a couple ladlefuls of broth. Add up to 1 cup additional stock/broth if necessary to reach desired consistency. Drizzle in lime juice then taste and add more salt/pepper if necessary, and then serve with toppings.
Notes
- Click here for my Homemade Pico de Gallo recipe.
- Click here for my Restaurant Style Salsa.
- For the Cilantro-Lime Rice: Combine 1 cup long grain rice with 2 cups water, a drizzle of extra virgin olive oil, and a big pinch of salt in a small saucepan. Bring to a boil then place a lid on top, turn the heat down to low, and simmer for 10 minutes. Taste to ensure rice is cooked through (if not, add a splash of water and/or continue cooking for a few more minutes,) then stir in a small handful of chopped cilantro and a drizzle of lime juice.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
What if I am using dried beans instead of canned? Thank you!
You can prepare the dried beans as you normally would then use them in place of the beans. Generally there ~1-1/2 cups black beans to a can, and then I’d add extra cumin, chili powder, onion powder, garlic powder, and a pinch of dried oregano!
Trust me this is the only black bean soup recipe you need for the rest of your life. So easy, so flavorful, so perfect for all the toppings. Another winner from Kristin, the goddess of recipes :)
Oh my goodness, such high praise!! Thank you so very much, Lisa, I really appreciate it!
Another IGE winner; I literally woke up thinking about this after dinner last night. My jalapeno packed a punch coupled with non-mild chili powder, so it was SPICY but even the kids sucked it down while gulping for air and milk.
How could I forget to mention – I used your hack of adding a handful of riced cauliflower to sneak in more veggies/bulk this up and it was totally undetectable.
So good! Thank you for the recipe! It was satisfying and not too complicated.