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Overhead shot of Easy Black Bean Soup garnished with yogurt, avocado, salsa and spices.
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Easy Black Bean Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Delicious, hearty and EASY black bean soup that tastes like it's been simmering all day, but cooks in just 30 minutes!

Course: Soup
Cuisine: Mexican
Keyword: black bean soup
Servings: 4 Servings
Calories: 413 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 1 jalapeno, seeded and minced (optional)
  • 2 cloves garlic, minced
  • 45 oz canned black beans, drained (3 - 15 oz cans) DIVIDED
  • 3 cups vegetable stock
  • 12 oz salsa, (I like Pace Chunky Salsa, Medium)
  • 1 tsp ground cumin
  • kosher salt and pepper
  • 1/4 cup fresh cilantro, minced
  • 1/2 tsp lime zest
  • 2 Tbsp lime juice
Garnishes
  • greek yogurt
  • avocado, chopped
  • cilantro, minced
  • salsa
Instructions

  1. Heat the oil over medium heat in a dutch oven or large heavy-bottomed pot. Add the red pepper, onion and jalapeno and saute until softened, about 5-10 mins.

    Onion, pepper and jalapeños ready to saute.

  2. Stir in the garlic and saute 2 more mins.

    Sautéed veg topped with garlic.

  3. Add 2 cans of beans to the pot (RESERVE the 3rd) and the stock and simmer for 5 mins. Use an immersion blender (or blender) to puree until smooth.

    Stock and beans added to the veg.

  4. Stir in the reserved beans, salsa, cumin and season generously with koser salt and pepper. Simmer until hot, about 15 mins. Thin with additional stock if necessary.

    Pureed soup with beans, salsa and spices added.

  5. Stir in the lime zest, lime juice and cilantro. Serve with desired garnishes.

    Black bean soup with cilantro and lime added.
Recipe Notes
  • I use vegetable stock to keep this dish vegetarian, but chicken stock can be substituted.
  • Pureeing the beans and sautéed veggies make this soup thick and hearty. I like to add one can of beans to the soup (+ the salsa) after pureeing for a little added texture.
  • Taste, season, and adjust throughout the cooking process. If you rinse your beans (no need but some people prefer), you may need a little extra salt.
  • An immersion blender makes pureeing this soup a dream!
  • Top your black bean soup with tangy greek yogurt. It really complements the flavor of the soup and helps to cool down the spice. Sour cream is delicious too!
Nutrition Facts
Easy Black Bean Soup
Amount Per Serving
Calories 413 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 2534mg110%
Potassium 1337mg38%
Carbohydrates 67g22%
Fiber 25g104%
Sugar 8g9%
Protein 21g42%
Vitamin A 1833IU37%
Vitamin C 57mg69%
Calcium 151mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.