This black bean soup recipe is easy to make with pantry ingredients like canned black beans and spices. It's a healthy, delicious vegetarian meal.
This black bean soup recipe is easy and delicious. It calls for pantry ingredients like canned black beans and spices, and the cooking process is largely hands-off. The stove does most of the work for you!
Even though it’s simple, this black bean soup has a bold, spicy flavor and creamy texture. The secret ingredient? Bean juice!
See, when I cook with canned beans, I almost always start by draining and rinsing them. But in this black bean soup recipe, I use the liquid in the can as well as the beans themselves. This liquid, coupled with the fact that I puree half the soup after it simmers, makes the soup amazingly creamy without any cream. This healthy soup is totally vegan and vegetarian, but from its rich taste and texture, you’d never know.
How to Make Black Bean Soup
This black bean soup recipe is easy to make! To start, you’ll need these ingredients:
Ingredients
- Black beans, of course! You’ll need 2 cans of black beans for this recipe, and you’ll use the liquid in the cans as well as the beans themselves.
- Onion, garlic, carrot, and celery – These aromatic veggies add savory depth of flavor.
- Canned chipotle peppers and adobo sauce – They give this black bean soup a spicy kick. Tip: I call for 2 chipotle peppers in this recipe. If you’re sensitive to spice, start with 1 and add more to taste!
- Chili powder, cumin, and coriander – For smoky, earthy flavor.
- Vegetable broth – Use store-bought, or make homemade vegetable stock.
- Olive oil – For richness.
- Fresh lime juice – It makes the soup bright and balanced.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Process
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
- First, sauté the aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion, carrot, and celery. Cook them until soft. This will take longer than you think, typically 10 to 15 minutes!
- Stir in the spices and garlic. Cook until fragrant, about 30 seconds. Then, add the black beans and their liquid, the broth, chipotles, and adobo sauce.
- Simmer for 30 minutes. No need to cover the pot! Cooking the soup uncovered gives it a delicious thick texture. Allow it to cool slightly after simmering.
- Next, blend half the soup. Use an immersion blender to puree it in the pot, or transfer half to an upright blender and blend until smooth. Stir the blended soup back into the pot.
- Season to taste with the lime juice and more salt and pepper.
Enjoy!
Easy Black Bean Soup Serving Suggestions
This black bean soup is tasty no matter what, but I like it best with flavorful garnishes on top! Pile your bowl with fixings like these:
- A dollop of sour cream or vegan sour cream
- Sliced avocado or a scoop of guacamole
- Sliced serrano peppers or pickled jalapeños
- Pickled red onions or chopped green onions
- Chopped cilantro
- Pepitas
Enjoy the soup on its own, or pair it with tortilla chips, jalapeño cornbread, or a grilled cheese sandwich for a heartier meal. It would also be fantastic with any of these vegetable side dishes:
How to Store
This easy black bean soup recipe keeps well in an airtight container in the refrigerator for up to 5 days.
Can you freeze black bean soup?
Yes! This black bean soup freezes well for up to 3 months. Allow it to cool to room temperature before transferring it to airtight containers or jars. Make sure to leave at least an inch at the top for the soup to expand in the freezer.
More Favorite Soup Recipes
If you love this black bean soup, try one of these delicious soup recipes next:
- Vegetarian Chili
- White Bean Soup
- Vegetarian Tortilla Soup
- Vegetable Soup
- Best Lentil Soup
- Tomato Basil Soup
- Butternut Squash Soup
- Or any of these 35 Best Soup Recipes!
Black Bean Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 medium carrot, diced
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 2 (15-ounce) cans black beans, including the liquid in the cans
- 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce*
- 1½ cups vegetable broth
- 1 tablespoon fresh lime juice, plus wedges for serving
- Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
- Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
- Season to taste and serve with lime wedges and desired toppings.
Really good! I added mushrooms, peppers, and carrots. It was served with cornbread
Those additions sound great! So glad you enjoyed it.
This black bean soup was fantastic! The only change I made was I used less chipotle than called for, but I will use the full amount in my next batch. I topped each bowl with red onions marinated in lime juice and little sour cream. This is definitely my go-to black bean soup recipe now!!
I’m so glad you loved it!
This recipe is really amazing!! I use it as a burrito filler and its just out of this world! I juste add a bit less water and it’s perfect
Oh yum!
Note to future self: double the recipe – no – triple it.
This is a winner! Spicy and delicious and the toppings put it over the top.
I’m so glad you loved it!
I’ve made this soup multiple times and just keep dreaming of making it again. Mmmmmm
This was delicious! definitely will make again.
I go back to this recipe again and again. It’s almost effortless and so cozy and filling. It’s also made with things I almost always have on hand, which makes it perfect for a quick lunch or side dish for a last minute dinner party. Love it so much.
I’m so glad its been a go-to recipe!
Love & Lemons creates very solid base recipes, and this one is no different. They come together beautifully on their own and are also so adaptable to truly make it your own.
This Black Bean soup in particular, as it allows me to use some items of our long term food storage/emergency kit to keep stock rotating.
I add carrots and charred green bell peppers to add a tiny touch of natural sweetness and a bright vegetal note to the smokiness..
I also purée 1/3 of the soup vs 1/2 as I prefer a slightly chunkier/stew style black bean soup.
A little Queso Fresco or Cotija cheese on top adds a creamy salty pop to the finish along with a little drizzle of good olive or avocado oil.
Freezes beautifully too!
Hi Stephanie, I’m so glad you’ve been enjoying the recipes! I’m glad the soup was flexible for you to use up what you had on hand!
I usually make recipes as is and then change them later. This was absolutely great just way too hot and liquidity. I added all ingredients to an instapot for 25 minutes high pressure and I will for sure not use the 2 tsb of sauce and only use 1 pepper next time and no chicken broth. I thought the beans had enough liquid. I opted out the chili powder. Really wonderful otherwise
Do you have nutritional information?
Do you need to chop the onion in or do you put the whole head in?
oops! Yes, chopped.
Your recipes never disappoint and has made going plant based SO much easier! Your cookbook is on my Christmas list 🙂
Everyone in the family loved this – it is perfectl amount of heat. Delicious – it will be on steady rotation this winter.
Can you use dry black beans instead of canned? If so would you add more broth?
You can, I would just also use some of the bean cooking liquid as well – about 1 cup of the liquid in addition to 3 cups of the beans. You can use the same amount of broth that’s listed in the recipe. If it’s all to thick after it simmers, you can thin it with a touch of water to reach your desired consistency.
I made this last night, and it was AMAZING!! My husband is a distance runner who’s always craving a little bit of extra protein (at 50, his metabolism still thinks he’s 15!), so I sauteed some tempeh for him to toss in as well. I also made your homemade cornbread recipe with it, which was simply mouthwatering. Can’t wait to eat the leftovers for lunch today. Thanks for the great recipes!!
I love how easy this is! Def a keeper!!! As , always, pics are amazing!
Hi!
This looks great!
Quick question- do you simmer it with the lid on or off?
Thanks!
Hi Robin – uncovered, without the lid.
This looks tasty! Curious what veggie broth you use? All the ones I try have a really “off” flavor to me. Thanks!
Hi Carla, I like the Whole Foods 365 brand, the one that’s not marked low sodium.
Wow, that looks interesting. black beans are kinda hard to get here though. Do you think this might work with kidney’s as well?