Dinner
Short & Straightforward Black Bean Soup on the Stove
This Unfussy Black Bean Soup is proof that pantry staples can still feel exciting. Smoky, fireside, and endlessly customizable, it’s
- 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Want more simple vegetarian soups? You’ll love this Creamy Roasted Cauliflower Soup as well as my Italian Penicillin soup and my Crockpot Potato Soup!
The DEPENDABLE black bean soup recipe!
This black bean soup is one of my go-to go-to recipes because it’s speedy and straightforward to make, and so incredibly flavorful. Using canned black beans makes this soup recipe convenient enough to make for reliable after-work meal!
Reasons to love this soup:
- Made with simple pantry ingredients
- Naturally vegetarian and budget-friendly
- Unfussy to customize: spicy, mild, chunky, or smooth
- Dependable for meal prep and leftovers
- Fireside, smoky comfort food without feeling heavy
Black Bean Soup Ingredients
The ingredients for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Yellow onion – Adds sweetness and depth. White onion also works.
- Carrot – Balances the smoky spices with a touch of natural sweetness.
- Celery – Adds familiar soup base flavor and depth.
- Garlic – Essential for bold, savory flavor.
- Chipotle pepper in adobo – Brings smokiness and gentle heat. Use less for a milder soup.
- Warm spices – including cumin, paprika, and thyme! 1/2 teaspoon of chili powder would also taste great.
- Black beans – The star of the recipe. Canned beans keeps this speedy and straightforward!
- Vegetable broth – Keeps the soup vegetarian while adding body and flavor. Feel free to use any kind of broth you prefer.
- Bay leaf – 1-2 bay leaves add subtle depth while the soup simmers.
- Other options: bell pepper, corn kernels, and
How to Make It
Only a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)
- In a medium pot over medium-high heat, saute the onion, carrot, and celery in olive oil until golden brown. Add the garlic, chipotle pepper, cumin, paprika, and thyme. Stir to combine!
- Add in the remaining ingredients including black beans and veggie broth and let simmer. That’s it! Top with sour cream, chopped cilantro and some red onion and enjoy!
Optional: For a smoother black bean soup, use an immersion or high-speed blender to puree the soup to your desired consistency.
Crockpot Black Bean Soup
On the go? You can easily turn this into a slow cooker recipe.
- Follow steps 1 and 2 and sauté the veggies on the stovetop.
- Add the cooked veggies and the other remaining ingredients into a large slow cooker.
- Cover and cook on high for 2-4 hours, or on low for 5-7 hours.
I also have a pressure cooker black bean soup recipe is you want to make it in an instant pot!
Tip: If the leftover soup seems a little too thick, simply add in some extra water or broth when you reheat.
Expert Tips
- Start with ½ a chipotle pepper if you’re spice-sensitive and add more to taste.
- Let the soup simmer a little longer for deeper flavor if you have extra time.
- Blending only half the soup gives you a creamy texture while keeping some bite.
- A squeeze of lime juice at the end adds a nice pop of brightness (optional but great).
Frequently Asked Questions
The recipe
Short & Straightforward Black Bean Soup for the Table
Smoky, slightly spicy Black Bean Soup is straightforward to make, ready in under 30 minutes and SO quite satisfying! Black beans are simmered with spices, onion, carrot, and a chipotle pepper for a warm, comforting meal!
- 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 1 large carrot (diced)
- 1 stalk celery (diced)
- 2 cloves garlic (minced)
- 1 chipotle pepper in adobo (minced)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fresh thyme (minced)
- 4 cans (48 ounces total black beans, drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
Method
- 1
Heat a large stock pot or dutch oven over medium heat. Add the olive oil and heat until it becomes fragrant, about 1 minute.
- 2
Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the garlic, chipotle pepper, cumin, paprika, and thyme. Stir to combine and sauté for an additional minute.
- 3
Add the black beans, vegetable broth, and bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes.
- 4
Remove the bay leaf and serve with your desired toppings. Store in an airtight container in the fridge for up to three days.
- 5
(Optional) For a smoother black bean soup, use an immersion or high speed blender to puree the soup to your desired consistency.
Cook notes
Chipotles in adobo add a smoky flavor and a bit of heat to the soup. They’re available on the international aisles at most grocery stores. It could also be left out for a less spicy soup Vegetable broth adds more flavor to the soup! Feel free to add as much or as little as you like to make the soup your desired consistency. Storing + Reheating Recommendations This soup will keep well in your fridge for about 3 days. Once the soup is completely cooled, place it in an airtight container without any added toppings and store it in the fridge. To reheat it, pop it in the microwave using a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!
Per serving
- Calories397 kcal
- Carbohydrates68 g
- Protein23 g
- Fat5 g
- Saturated Fat1 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat3 g
- Sodium956 mg
- Potassium997 mg
- Fiber23 g
- Sugar4 g
- Vitamin A3208 IU
- Vitamin C4 mg
- Calcium86 mg
- Iron6 mg
