This quick and cozy Black Bean Soup comes together in just 30 minutes using canned black beans and simple pantry staples. It’s rich, hearty, naturally high in protein, and loaded with smoky, zesty flavor. Perfect for busy weeknights, meal prep, or any time you need a nourishing bowl of comfort without spending hours in the kitchen.
Try pairing it with my Easy Black Bean Chili or this bright and refreshing Black Bean Corn Avocado Rice Salad next!
⭐ Why You’ll Love This Black Bean Soup
If you love easy, wholesome meals that don’t skimp on flavor, this soup will quickly become a staple. Here’s what makes it special:
✔ Ready in 30 minutes — fast, beginner-friendly, and ideal for weeknights
✔ Pantry ingredients — canned beans, canned chilies, tomatoes, and basic spices
✔ Huge flavor payoff — smoky, earthy, slightly spicy, and perfectly balanced
✔ Great texture — thick and rustic with both smooth and chunky bites
✔ Budget-friendly — nutritious, filling, and made from inexpensive ingredients
This soup tastes even better the next day, making it one of my favorite easy meal prep recipes.
🛒 Ingredients You’ll Need
Here’s a quick look at the key ingredients that give this soup its bold flavor:
- Olive oil, onion, garlic: The flavor foundation. Sweet or yellow onion works well.
- Chicken or vegetable broth: Use vegetable broth to make it 100% vegan.
- Fire-roasted diced tomatoes: Adds depth and smokiness.
- Black beans: The star ingredient—protein-packed and filling.
- Canned green chilies: Mild heat and great flavor.
- Red bell pepper: Adds sweetness and color.
- Chili powder, smoked paprika, cumin: The perfect trifecta of warm, earthy spices.
- Fresh lime juice: Brightens the entire pot—don’t skip it!
🫕 How to Make Black Bean Soup
A simple step-by-step:
1. Sauté the aromatics
Cook the onion in olive oil until soft and lightly golden. Add garlic and stir until fragrant.
2. Build the soup base
Pour in the broth, tomatoes, drained black beans, chilies, red pepper, and spices. Bring to a boil, then simmer gently until everything softens and the flavors meld.
3. Blend to your perfect texture
Use an immersion blender directly in the pot. Blend about half the soup for a creamy-yet-chunky finish. You can blend more or less depending on your preference.
4. Add lime + season well
Stir in fresh lime juice and taste for salt and pepper. The beans absorb a lot of salt, so don’t be afraid to season generously.
🌶 Topping Ideas
Dress up each bowl with:
- Chopped cilantro or parsley
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Tortilla strips
- Shredded Mexican cheese
- Green onion
- Fresh salsa or diced tomatoes
🔄 Variations & Swaps
- Make it vegan: Use vegetable broth—everything else is plant-based.
- Want heat? Add cayenne pepper or use spicy green chilies.
- Double it: This recipe multiplies perfectly—just use a bigger pot.
- Extra veggies: Add corn, diced zucchini, or diced jalapeños.
🍽 What to Serve With Black Bean Soup
This soup is hearty on its own, but here are great pairings:
- Crusty bread
- Grilled cheese sandwich
- Simple side salad
- Tortilla chips for scooping
- Cornbread or jalapeño cheddar cornbread
🧊 Storing & Freezing
This soup stores beautifully!
- Refrigerate: 4–5 days in an airtight container
- Freeze: Up to 3 months
- Reheat: Warm gently on the stove or microwave in short bursts
It thickens as it cools—just add a splash of broth or water when reheating.
⭐ Easy Black Bean Soup (Printable Recipe)
Servings: 4 | Cook Time: 20 minutes | Total: 30 minutes
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 can (14 oz) fire-roasted diced tomatoes
- 3 cans (14 oz each) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- ½ red bell pepper, chopped
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tbsp fresh lime juice
- Salt & pepper, to taste
- Optional toppings: cilantro, sour cream, avocado, cheese, tortilla strips
Instructions
- Heat olive oil in a pot, add onion, and sauté for 5–7 minutes.
- Add garlic, stir, then pour in broth, tomatoes, black beans, chilies, bell pepper, and spices.
- Bring to a boil, then reduce heat and simmer for 8–10 minutes.
- Blend about half the soup using an immersion blender, keeping some texture.
- Stir in lime juice. Season generously with salt and pepper.
- Serve warm with your favorite toppings.