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.
Hi there! You bet – if you want to email me – kristin@iowagirleats.com – I can get that for you!
Hey! I notice this seems to be an updated version of an older recipe – do you happen to have the older recipe still? If I recall correctly it gave specific measurements for the lime juice and cilantro in the rice, which were both very helpful to have!
Hi there! There is a specific recipe for Cilantro Lime Rice in the recipe card here: https://iowagirleats.com/easy-homemade-burrito-bowls/
Best recipe for Black Bean Soup yet! I hummed over every spoonful.
Ahh, so glad to hear that, Kathleen! Thank you so much for your review and recipe rating! :D
Hi Kristin,
I was shamelessly looking over your blog site to see if your “About” page is shorter than mine (I love your blog design and I love your breezy, adorable, fun blog voice). Anyway, since I am home on my sofa sadly unable to eat anything except liquid food because of dental surgery, I have to pass up your gorgeous black bean soup. However, I can’t wait to try it a few weeks from now when I can “move up” to soft foods. Your pictures, your design, everything on your site is enviable to me, As an 81 year old granny, I am still not too old to learn. I also love your sweet family that is an inspiration to young couples.
Oh shoot, I’m so sorry to hear about your surgery, Joan!! I hope you’re feeling better – and eating soft foods ASAP! Feel better!!
Can’t wait to try this!!! It looks delicious. As a long time reader and long time vegetarian I’m excited to maybe see some upcoming vegetarian recipes ? everything I’ve ever made from your blog has turned out ?
This looks delicious! I would love to see more meatless recipes here as our house is trying to cut back on meat as well.
Hey girl! I love your blog and recipes! (about to try that pizza chicken) I recently started the sober (maybe temporary, maybe forever) journey myself. Have you heard of Annie Grace and This Naked Mind? She has a book and podcast and it’s really helped change the way I look at booze in such a positive and non-judgmental way. Mostly this is to say that you got this and you’re an awesome supermom that can do anything!
Thanks Carey!! I will check her out!
“This soup is better than any black bean soup we’ve ever had,” said my husband.
And, being a black bean soup aficionado, he’s tried a lot of different ‘interpretations’ because we eat out so much. Since we’re novice cooks at best, we only attempt recipes that look easy and have five stars. This soup hit both marks, and WAY exceeded our expectations. We followed the recipe except for adding one extra can of beans after we thickened the soup as per the directions. It was perfect.
Thanks for a delicious recipe easy enough for even amateur cooks.
THRILLED to hear that, JLo!! Thank you so much for your feedback and recipe review – I really appreciate it!!
I recently saw a recipe like this on a weight loss blog and someone added a poached egg on top of their black bean soup. Wondering if you ever did that and if there’s any other toppings that would go w/it.
I haven’t tried that, but it sounds awesome!! Personally I’d probably do a over easy egg with salsa, tortilla chips, and maybe some guacamole/diced avocados. Yum – thanks for sharing!
Thanks for the recipe! I couldn’t find the seasoned beans. Any advice on how to create that flavor from my spice rack? Thanks!
You bet! I’d add onion and garlic powders, a pinch of dried oregano, and a little bit of additional chili powder and cumin.
This looks delish! I have a black bean soup that simmers for quite a while – it’s great but this looks just as good and easier. I pop my immersion blender into the pot and whir away until it’s the consistency I like before adding lime.
I wish there was SOME way on your blog for us to see what other recipes of yours folks made this week. I guess that’s more of a social media deal. I’m not “with it” on that stuff. haha. Just made your breakfast casserole in muffin cups so it’d cook faster for the grandson. Now I want to buy silicone muffin cups to prep it…
Hi Bonnie! There is the “Popular Posts Today” section in the sidebar though admittedly it doesn’t change too much – the popular recipes seem to stay popular for an entire season. You actually don’t need to join Facebook to surf through my posts (I don’t think.) Here’s my account if you want to give it a shot! https://www.facebook.com/pg/IowaGirlEatsOfficialPage/posts/
Welcome back and Happy New Year! Look forward to some new recipes. I gave up alcohol completely nearly a year ago on the advice of my cardiologist due to a heart condition. I don’t miss it. I’m now forever a designated driver! I read an article recently that alcohol use among younger people (I think the age category was 18-24) is actually decreasing. More people are turning to non-alcoholic beverages and some guy even open an NA beer brewery. Interesting…
Wow, you’re right – that IS very interesting! Let me know if you remember where you saw that article – I’d love to read it!
What a great recipe! Your blog is always a breathe of fresh air. Thanks so much!
We decided to step up our meatless meals per week too. And, I am taking a break from alcohol. Now after several months, I feel so much better and have more energy. I don’t miss it…so far. ; )
Good for you!! My goal for when I introduce it back into my life (because truly I do love the flavor and fun of trying different wines,) is to only drink on the weekends instead of sprinkling in a couple nights a week. I think it becomes more special that way too.