This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
A super easy 20-minute black bean soup! This soup is hearty and filling and a great option for those wanting a vegetarian option! It’s made with black beans, a variety of veggies, and delicious seasonings for a savory soup with a hint of warm spice!
This hearty soup is one of my family’s favorites! It’s perfect for making as the temperatures start to cool down. You’ll have to serve it with some delicious homemade cornbread or dinner rolls for dipping!
Amazing Black Bean Soup Recipe
I’m getting antsy for fall to be here so I can break out all of my favorite soup recipes! To get you excited, today I am sharing with you my amazing 20-minute black bean soup! This soup is packed with amazing flavor and texture, whips up in a snap, and is vegetarian! If you’re a fan of hearty soups and stews, I’m sure this will quickly become a favorite of yours. It’s loaded with tons of black beans, corn, fire-roasted tomatoes, caramelized onion, and cilantro. It’s a hearty, satisfying soup for the cold fall and winter months.
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. Then, all you have to do is let it simmer! It doesn’t get any easier than that! It’s a quick and easy meal to throw on the stove for weeknight dinners. For the ultimate experience, I recommend serving this soup with rolls or breadsticks for dipping! Don’t be surprised if this becomes a popular request for dinner. It’s so simple but so delicious!
A Reader’s Review
“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.”
Ingredients for Black Bean Soup
This soup comes together with a lot of ingredients you probably already have in your pantry! It’s a great way to use up canned vegetables! For exact measurements, check out the recipe card below.
- Olive Oil: Used for sautéing the chopped onions and garlic in.
- Chopped Onion: Adds the best sweet but savory, caramelized flavor!
- Minced Garlic: You really can’t go wrong with garlic. It will give your entire pot of black bean soup the best savory taste.
- Canned Garlic Fire Roasted Diced Tomatoes: Adds texture and flavor that is deep and slightly smoky.
- Canned Black Beans: You’ll want these to be rinsed and drained before you add them in!
- Low-Sodium Vegetable Broth: Acts as the base of the black bean soup.
- Canned Diced Green Chiles: Adds the best flavor and hint of spice!
- Frozen Corn: You’ll want this to be thawed before you use it.
- Seasonings and Spices: I used cumin and chile powder! This combination is smoky and warm with a kick!
- Lime Juice: Use freshly-squeezed lime juice if you can!
- Chopped Cilantro: (Optional) Fresh cilantro works as a great garnish on top. It adds great aromatics and a pop of extra flavor!
How to Make Black Bean Soup
Black bean soup is a great option for a quick and easy dinner or last-minute potluck addition. It only takes 5 minutes of prep and then it’s off to the stove to simmer!
- Blend: Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
- Heat Olive Oil: Heat oil in a large dutch oven or pot.
- Sauté Onion and Garlic: Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute.
- Add Remaining Ingredients: Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
- Simmer: Bring to a simmer and cook for 10-15 minutes.
- Add Seasonings and Garnish: Take off of the heat and stir in freshly-squeezed lime juice. Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro.
Tips and Tricks
Just as easy as it is to make, black bean soup is super easy to customize! Here are a few simple ways you can switch up this tasty dish.
- Adjust Consistency: 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.
- More Mix-Ins: I like using whatever leftover vegetables I have my fridge. Some tasty mix-ins to try are chopped squash or zucchini, chickpeas, potatoes, spinach, kale, celery, or carrots.
- Serve With: Dinner rolls and breadsticks are my favorite, but any kind of crusty bread works! French bread and crostini are great choices, too.
Storing Leftovers
Black bean soup is great for leftovers and using as a meal plan!
- In the Refrigerator: Store in an airtight container for 5-6 days.
- In the Freezer: After your soup has cooled, transfer to a freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before reheating.
- Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30 second intervals, stirring frequently.
More Amazing Vegetarian Soup Recipes
These are a few delicious soup recipes that even the carnivores in your family will enjoy! You won’t be able to resist their fresh and hearty flavor. They’re perfect for cool fall days!
Pin this now to find it later
Pin It
20 Minute Black Bean Soup
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
Delicious! Absolutely loved it. Thank you 🙂
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.
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.
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
Thanks
I like to use skinny taste.com or myfitnesspal.com for any nutritional information. Hope that helps you too!
Could I substitute 1 can of garbanzo beans for one of the cans of black beans?
Yes, that sounds great! Let me know how you like it that way!
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!!!
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!!!
I am so glad to hear! Thank you for your comment!
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.
I don’t have ‘fire roasted tomatoes”, would a little fire roasted paprika work?!
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.
Feels great. They have a great vibe. The food is good and in ample quantity
In the ingredients vegetable broth is listed, in the directions chicken broth is used instead……
It is either chicken broth or vegetable broth depending on your flavor appeal. Let me know how it turns out! XOXO
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?
I prefer the vegetable broth with the added flavor but chicken is usually the popular choice. Enjoy! XOXO
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.
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!!!!
That is great to hear!! I am so glad it was loved by all!! Thanks so much for sharing! XO
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.