20 Minute Black Bean Soup

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Super Easy 20 Minute Black Bean Soup! A hearty, filling vegetarian soup! Serve with my Easy Homemade Cornbread or Dinner Rolls for dipping!

Black bean soup in a stew pot with a little scooping out the black bean soup.

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing with you my 20 Minute Black Bean Soup! This soup is loaded with flavor, takes only 20 minutes to make and is vegetarian!

This soup is loaded with tons of black beans, corn, fire roasted tomatoes and cilantro. It’s a hearty, satisfying soup for the cold winter months.

Black bean soup and a white bowl with a spoon in the soup.

This 20 Minute Black Bean Soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Let simmer for 10-15 minutes and serve! I like to serve this soup with a wedge of lime and cilantro! Enjoy!

Black beans soup in a stew pot with a ladle scooping up soup.

20 Minute Black Bean Soup

5 from 8 votes
Super Easy 20 Minute Black Bean Soup! A hearty, filling vegetarian soup!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Kelley Simmons
Servings: 6


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 14.5 ounce can garlic fire roasted diced tomatoes
  • 4 15 ounce cans black beans, (2 undrained and 2 drained and rinsed)
  • 2 14.5 ounce cans low-sodium vegetable broth
  • 1 4 ounce can diced green chilies
  • 1 cup frozen corn thawed
  • 1 1/2 teaspoons cumin
  • 1/2-1 teaspoon chili powder
  • 1 tablespoon fresh squeezed lime juice
  • fresh chopped cilantro for serving if desired


  • Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
  • Heat oil in a large dutch oven or pot.
  • Stir in onion and sauté for 3-4 minutes.
  • Add in garlic and cook for an additional minute.
  • Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
  • Bring to a simmer and cook for 10-15 minutes.
  • If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.
  • Take off of the heat and stir in fresh squeeze lime juice.
  • Season with salt and pepper to taste.
  • Serve immediately with fresh chopped cilantro for serving.



Serves: 6

Calories64kcal (3%)Carbohydrates10g (3%)Protein1g (2%)Fat3g (5%)Saturated Fat1g (5%)Sodium32mg (1%)Potassium125mg (4%)Fiber2g (8%)Sugar1g (1%)Vitamin A49IU (1%)Vitamin C6mg (7%)Calcium12mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course, Soup
Cuisine American, Mexican
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic



Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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  1. Looks awesome and I plan on making it this weekend. Just one little point…the description says it’s vegetarian and the ingredients show vegetable broth, but the instructions mention chicken broth. A simple oversight, I’m sure, but you might want to fix that.

  2. I made this tonight for the second time, and I made it as per the directions. Oh my goodness, it is soooo good. My husband and I both love it, and I doubled it both times because leftovers!!!!

  3. Wow this recipe is a 10! I love black beans and the fire roasted tomatoes are wonderful with it. I also love the texture of half puree and half rinsed beans. I added a few extra spices because I always do that. And some coconut aminos because I love the flavour it gives soups. Great filling soup and great for weight watchers.

  4. Hi ,
    In the ingredient list you list vegetable broth

    In the instuctions, you say chicken broth.

    I acknowledge that you can use either one.

    I would think Vegetable would add a stronger tomato taste.

    What goes best?

    1. Diane,
      I have not tried fire roasted paprika but you could sure try. It will most likely alter the taste. Please let me know if you decide to give it a try and how it turns out.

  5. Great Recipe. We added some left over shredded chicken and served it like a tortilla soup with tortilla chips and avocado. I thought it might be too spicy, but the kids ate it all. You could cut back on the chili powder a little if you want to make it less spicy.

  6. We made this soup to try and loved it!!!! We added some rice and for serving we added a dollop of sour cream to each bowl. Tastes great!!! We recommend trying the sour cream for!!! Thanks for a great recipe!!!

  7. We made this soup to try and loved it!!!! We added some rice and for serving we added a dollop of sour cream to each bowl. Tastes great!!! We recommend trying the sour cream for sure!!! Thanks for a great recipe!!!

  8. I would like to try some of your recipes if you posted the nutritional information. I need to know the calories, carbs, fibre, sugar and salt

  9. Made it adding 1/2 cup of salsa since I didn’t have green chillies. I also only had 2 cans of back beans. Turned out great though! Will use the 4 cans of beans next time but will still use the salsa since we always have it in and it added a lot of flavor.

  10. Made this tonight and I’m impressed with how easy it was and how flavorful it is! This is phenomenal. I did make rice on the side and if you aren’t vegetarian I would try some shredded chicken with it. I will be doing this next time.

  11. 5 stars
    This soup is absolutely delicious! My husband and I are busy vegetarians so I’m always looking for fast, healthy recipes with protein and flavor so I was excited to try this. It’s definitely going in my regular rotation. Thank you!!

  12. This is a great soup, however, I want to correct you…the soup can’t be vegetarian if you add chicken broth….not trying to be funny….just wanted to give a heads up.

  13. 5 stars
    I just made this for my church group and everyone loved it! I used the vegetable broth and my heart skipped when the instructions mentioned chicken broth, but it came out very well. I used an additional can of “chili black beans” and did not puree them and also a can of whole corn, rinsed. Served it with sour cream and sharp cheddar and chips on the side. Absolutely delicious soup! Easy to make! This is a 10 all around! Thank you very much!

  14. 5 stars
    I just made your Black Bean Soup for my lunch. It is so nice to find a delicious tasting vegan recipe. Thank you for sharing.

  15. 5 stars
    I love the soup! I made a mistake and opened a can of kidney beans with the black beans and dumped them into my Vita Mix! I decided it wouldn’t hurt so I blended it with one can of black beans and a little of the broth. (I used chicken broth) I added more corn than the recipe called for and left out the chilies. I put shredded cheddar cheese on top. It was so good and even better the next day!

  16. 5 stars
    What a great list of soups!! That cheesy cheddar soup is a HUGE hit at our house — we add mushrooms and red diced bell peppers. We like it better than broccoli cheddar. Thanks so much for participating with us this week!

  17. I had read your recipe and tried to cook it. Well, I’m not good at cooking but still I able to prepare Soup looking somewhere near to the image in this post.
    Thanks for the recipe!

  18. I have made this soup 3-4 times over the past 7 months. Love how simple it is to make yet so flavorful! I add pickled jalapeños to the black beans before blending Adding heat without junks of jalapeños. We like tomatoes so I use two cans of fire roasted tomato’s. Leftovers are great for weekday lunches. !

  19. I made this soup today and it was very good! One thing that I have learned from Rachel Ray is that the toppings make a meal shine! I added some avocado and cherry tomatoes along with the cilantro. It was delicious!

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