Easy Black Bean Soup Recipe

Introduction

This easy black bean soup is hearty, flavorful, and quick to prepare. Packed with smoky spices and fresh ingredients, it makes a perfect weeknight meal that’s both satisfying and nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 (14 ounce) can fire-roasted diced tomatoes with juices
• 3 (14 ounce) cans black beans, drained and rinsed
• 1 (4 ounce) can diced green chilies with juices
• 1/2 red bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt and pepper to taste
• Toppings (optional): chopped cilantro, sour cream, tortilla strips, avocado, etc.

Instructions

1. Step 1: Heat the olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly browned for added flavor.
2. Step 2: Stir in the minced garlic, then add the broth, fire-roasted diced tomatoes with juices, black beans, diced green chilies with juices, chopped red bell pepper, chili powder, smoked paprika, and cumin.
3. Step 3: Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly ajar, reduce the heat to a simmer, and cook for 8-10 minutes.
4. Step 4: Use an immersion blender to puree most of the soup, leaving some texture. Alternatively, transfer carefully to a blender in batches, blending partially. Be cautious of hot liquids.
5. Step 5: Stir in the lime juice and season with salt and pepper to taste. Adjust seasoning as needed, as black beans often require additional salt.
6. Step 6: Serve the soup hot, topped with optional garnishes like chopped cilantro, sour cream, tortilla strips, or avocado.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• Add a pinch of cayenne pepper if you like extra heat.
• For a creamier texture, blend the soup more thoroughly or add a splash of coconut milk.
• Garnish with a squeeze of fresh lime for a bright finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if it has thickened. This soup also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but you’ll need to soak and cook the dried beans beforehand until tender. This will add time to the recipe but can enhance flavor and texture.

How can I make this soup spicier?

Add more diced green chilies, a pinch of cayenne pepper, or some chopped jalapeño peppers when cooking. Adjust gradually to your preferred heat level.

Easy Black Bean Soup Recipe

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★★★★★

4.9 from 80 reviews

This easy black bean soup is a hearty and flavorful dish perfect for a cozy meal. Made with fire-roasted tomatoes, black beans, and a blend of smoky spices, it’s simple to prepare and can be customized with your favorite toppings like cilantro, sour cream, or avocado. The soup is partially blended to retain a satisfying chunky texture, making it both comforting and nutritious.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 (14 ounce) can fire-roasted diced tomatoes with juices
• 3 (14 ounce) cans black beans, drained & rinsed
• 1 (4 ounce) can diced green chilies with juices
• 1/2 red bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt & pepper to taste

Optional Toppings

• Chopped cilantro (recommended)
• Sour cream
• Tortilla strips
• Avocado slices

Instructions

1. Sauté Aromatics: Heat the olive oil in a soup pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly browned for added flavor.
2. Add Garlic and Ingredients: Stir in the minced garlic until fragrant. Then add the chicken or vegetable broth, fire-roasted diced tomatoes with juices, drained black beans, diced green chilies with juices, chopped red bell pepper, chili powder, smoked paprika, and ground cumin. Mix well.
3. Simmer the Soup: Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly ajar, reduce the heat to a simmer, and cook for 8-10 minutes to let the flavors meld.
4. Blend the Soup: Using an immersion blender or a regular blender, blend most of the soup until it reaches a thick, creamy consistency but still has some chunky texture. Be cautious if using a regular blender by letting the soup cool slightly before blending.
5. Finish and Season: Stir in the lime juice and season the soup with salt and pepper to taste, adding a generous amount of salt as needed.
6. Serve: Ladle the soup into bowls and garnish with your choice of optional toppings such as chopped cilantro, sour cream, tortilla strips, or avocado slices.

Notes

• You can substitute vegetable broth to make the soup vegetarian or vegan.
• If you prefer a smoother soup, blend all of the soup completely.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adjust the level of chili powder and green chilies according to your desired spice level.
• For an extra protein boost, add cooked diced chicken or sausage if desired.

Keywords: black bean soup, easy soup recipe, healthy black bean soup, vegetarian soup, quick dinner soup, fire-roasted tomatoes, smoky soup