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    Home » Recipes » Soups & Stews

    Black Bean Soup

    Published: Nov 18, 2021 · Updated: May 5, 2022 by Sapana Chandra, MS, CHC · 4 Comments

    Jump to Recipe Print Recipe
    Pin for black bean soup recipe.

    This ultimate black bean soup recipe is incredibly comforting and takes only 30 minutes to make with simple pantry ingredients, including canned black beans. It's naturally vegan, gluten-free, and dairy-free.

    A bowl of black bean soup with fresh toppings.

    There is something deeply satisfying and comforting about a warm and delicious batch of homemade black bean soup. It's made with simple pantry ingredients, including canned black beans the crushed tomatoes.

    This recipe makes a big batch and is easy to make ahead and lasts in the fridge for 4 days, making it the perfect weekday lunch. It happens to be vegan but tastes great topped with crumbled queso fresco, chopped cilantro, and scooped up with some tortilla chips or No Knead Dutch Oven Bread.

    How to make black bean soup

    Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:

    1. Cook onions and garlic: In a deep pot, heat oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute for another minute or two until it becomes fragrant.

    2. Add bell pepper and spices: Add the bell pepper and stir in the oregano, cumin, pepper flakes, salt, pepper, and bay leaf. Saute for 1 minute or until the spices become fragrant.

    4. Add remaining ingredients and cook: Add the tomatoes, black beans, vegetable broth, and cilantro. Cover the pot and cook for 15 minutes, stirring occasionally.

    5. Puree a portion of the soup: Use an immersion blender to puree a portion of the soup until the desired consistency is reached. Alternatively, carefully transfer to a blender to puree. Stir back into the pot and add cilantro and lime juice. Heat the soup uncovered for another 5 minutes.

    6. Garnish and serve: Ladle soup into bowls. Top with additional toppings and serve.

    Close-up of bowl of soup with a gray napkin.

    Storing and reheating

    To store: If stored in a glass airtight container in the fridge, the black bean soup will last up to 4 days. Cool completely before storing it in the freezer. When you’re ready to enjoy it, thaw and reheat.

    To reheat: Reheat in the microwave or stovetop when ready to serve.

    Substitutions and variations

    This black bean soup is easy to customize based on what you have on hand. The following are a few variations:

    • Onion: While the recipe calls for yellow onion, you can also use red onion. If you don't have any onions available, substitute with 1 teaspoon of onion powder.
    • Red bell pepper: You can also use green, yellow, or orange bell pepper. If using green, the flavor will alter but will still taste great.
    • Tomatoes: The recipe calls for crushed tomatoes, but diced tomatoes, tomato sauce, and fresh tomatoes all work. If using fresh tomatoes, add 2 cups of diced tomatoes. Alternatively, use 1 cup of salsa to add a deeper flavor.
    • Pepper flakes: Use ¼ teaspoon if you prefer a less spicy flavor or omit completely. Alternatively, use a fresh jalapeno pepper that's been seeded and finely diced.
    • Vegetable broth: Any other kind of broth can be used or if you don't have any available, water is fine. However, you may need to adjust the amount of salt.

    Other easy Mexican recipes

    • Mango Salsa
    • Homemade Pico de Gallo
    • Classic Margarita

    More easy soup recipes

    • Coconut Chickpea Curry
    • Red Lentil Curry
    • Sweet Potato and Kale Soup
    • Vegan Cauliflower Soup
    • Sweet Potato Soup

    I hope you love this recipe as much as I do. Sign up for email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.

    Editor’s note: This recipe was originally published on April 1, 2020. Since then, it’s been freshened up with new pictures and more details to help you make the recipe.

    A bowl of black bean soup with toppings.

    Black Bean Soup

    5 from 6 votes
    Print Pin Rate
    Prep time: 10 minutes
    Cook time: 30 minutes
    Total time: 40 minutes
    Servings: 6 servings
    Calories: 237kcal
    Author: Sapana Chandra
    This ultimate black bean soup recipe is incredibly comforting and takes only 30 minutes to make with simple pantry ingredients. It's naturally vegan, gluten-free, and dairy-free.

    Ingredients

    • 1 tablespoon oil, I use avocado oil
    • 1 medium yellow onion, peeled and finely chopped
    • 4 cloves garlic, minced
    • 1 red bell pepper, deseeded and finely chopped
    • 2 teaspoons dried oregano
    • 2 teaspoons ground cumin
    • ½ teaspoon red pepper flakes, adjust if needed
    • 1 teaspoon sea salt, more to taste
    • ¼ teaspoon black pepper
    • 1 bay leaf
    • 1 14.5-ounce can crushed tomatoes, or tomato sauce
    • 3 15-ounce cans black beans, rinsed and drained
    • 2 ½ cups vegetable broth
    • ¼ cup cilantry, chopped
    • 1 lime, juiced

    Optional Toppings

    • diced avocado
    • chopped cilantro
    • sour cream or Greek yogurt
    • queso fresco

    Instructions

    • Cook onions and garlic: In a deep pot, heat oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute for another minute or two until it becomes fragrant.
    • Add bell pepper and spices: Add the bell pepper and stir in the oregano, cumin, pepper flakes, salt, pepper, and bay leaf. Saute for 1 minute or until the spices become fragrant.
    • Add remaining ingredients: Add the tomatoes, black beans, vegetable broth, and cilantro. Cover the pot and cook for 15 minutes, stirring occasionally.
    • Puree a portion of the soup: Use an immersion blender to puree a portion of the soup until the desired consistency is reached. Alternatively, carefully transfer to a blender to puree. Stir back into the pot and add cilantro and lime juice. Heat the soup uncovered for another 5 minutes.
    • Garnish and serve: Ladle soup into bowls. Top with additional toppings and serve.

    Nutrition

    Calories: 237kcal, Carbohydrates: 42g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Sodium: 877mg, Potassium: 753mg, Fiber: 14g, Sugar: 6g, Vitamin A: 1091IU, Vitamin C: 37mg, Calcium: 85mg, Iron: 4mg
    Course: Soup
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Kaila says

      February 23, 2021 at 3:16 pm

      This was delicious. I added habanero salsa and it was exactly what I was craving. I appreciate recipes that serve as a solid base for the kind of dish you want to make but also lend themselves to variation based on whats on hand or what you're craving. It feels like a staple recipe one would learn from a grandma or auntie, and I'm glad to have it in my cooking arsenal now 🙂
      Thank you!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        February 23, 2021 at 11:53 pm

        Hi Kaila! I'm so happy to hear. Thank you for sharing!

        Reply
    2. Andrea Duloc says

      September 10, 2020 at 6:06 pm

      Made this with a little variation based on what I had. Fantastic. A solid base recipe for a black bean soup.5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        September 24, 2020 at 6:03 pm

        Thank you, Andrea! I'm glad to hear that you were successful with the tweaks that you made. 🙂

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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