This Black Bean Soup is hearty, healthy, and cozy — everything you want in a soup! It's loaded with black beans and aromatic spices paired with a classic mirepoix and veggie broth that makes the base of this flavorful one-pot soup so delicious. It’s has the perfect combination of creamy and chunky, but you can adjust the consistency to your liking.

This Bean Soup is beginner-friendly and quick and easy enough to whip up any time. Served with our favorite Mexican inspired toppings like sour cream, crispy tortilla strips, fresh avocado slices, a sprinkle of cilantro and a squeeze of lime, this black bean soup is so tasty.

Why You'll Love this Black Bean Soup Recipe

• Easy vegan soup. This black bean soup is naturally vegetarian-friendly, without any meat involved. It’s super filling thanks to the star ingredient, black beans, and can be served as an entree or side dish any time of day. You can make it completely vegan by swapping the sour cream garnish or leaving it out — see the Recipe Variations notes below!
• Tons of flavor. This soup is incredibly rich in spices like cumin and oregano and vegetables, with comforting Central American flavors like jalapeno, cilantro, and more. It’s simple and unassuming, but this soup will surprise you with heaps of mouth-watering flavor.
• Ready in under an hour. Perhaps best of all, this soup is ready in just under an hour, so it can be pulled together quickly on a busy weeknight. It takes about 15 minutes to prep all the ingredients before combining and deepening all the flavors in a stockpot or Dutch oven.
• Nourishing and healthy. This gluten-free black bean soup features 4 heaping cans or 6 cups of drained cooked black beans. Black beans are a good source of essential nutrients like fiber, protein, folate, iron, calcium, and magnesium. They also contain antioxidants. This soup is nourishing, healthy, and delicious.

Ingredient Notes

To make this delicious Black Bean Soup, you will need the following ingredients (full measurements in recipe card below):

• avocado oil - olive oil or vegetable oil will also work.
• yellow onion - if you don’t have yellow onions on hand, you can use white onion, shallots, or even red onion in a pinch.
• garlic - fresh garlic yields the best flavor, but you can use garlic paste or jarred minced garlic if you need to save some time.
• celery - no celery on hand? Try using fennel or leeks instead, or omit it entirely.
• carrot - parsnips or squash are great swaps for carrots, whether you’re low on stock or prefer a different taste.
• jalapeño - if you want to take a less spicy route, use green bell peppers instead of jalapeños.
• cumin - ground coriander or a taco seasoning blend will also work.
• paprika - chili powder or a pinch of cayenne powder can be used in place of paprika.
• oregano - if you don’t have oregano on hand, you can use an Italian seasoning blend or dried thyme or basil instead.
• black beans - you can use canned black beans or 6 cups of leftover cooked black beans. You can also soak 2 cups dry beans overnight and then cook them before adding to this recipe — see How to Cook Beans for instructions.
• vegetable broth - water, vegetable bouillon, or chicken broth will also work. If you use chicken broth, the soup will no longer be considered vegan.

Optional Toppings

Top this soup with your favorite Mexican toppings and taco fixings. We used:

• cilantro - the cilantro garnish can be replaced with a soft herb of your choice, like parsley, basil, dill, or chives.
• tortilla strips - both store-bought or homemade tortilla strips are okay to use.
• sour cream - plain Greek yogurt is a great substitute for sour cream, or you can use a vegan sour cream instead.
• avocado - if you don’t have fresh avocado, you can use a homemade or store-bought guacamole instead.
• lime juice - fresh lime juice is best, but you can use lime juice concentrate if necessary.
• salt and pepper

You will also need measuring cups and spoons, large pot or 4 quart Dutch oven, and an immersion blender, upright blender, or food processor.

How to Make the Best Black Bean Soup

1. Sauté aromatics. Heat oil in a 4 quart Dutch oven or large pot over medium heat until the hot oil starts to sizzle, about 1 minute. Add onion, garlic, celery, carrot, and jalapeño and sauté until tender, about 3-4 minutes. Stir in cumin, paprika, and oregano.

2. Add beans and simmer. Add black beans and vegetable broth. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer until the beans are tender, about 30 minutes, stirring occasionally. Season with salt and pepper to taste.

3. Puree. Use an immersion blender and puree half of the soup until smooth. You can also transfer the soup to a food processor or upright blender to puree.

4. Serve. Serve with your favorite Mexican style toppings like cilantro, tortilla strips, sour cream, avocado, and lime juice, if desired.

How to Serve

This Black Bean Soup is delicious served on its own for lunch or dinner with your favorite toppings or without. Make a full meal out of it with some of these complimentary side dishes:

• Mexican Caesar Salad
• Mexican Street Corn (Elote)
• Cilantro Lime Rice
• Vegetarian Stuffed Peppers
• Mexican Street Corn Salad

For more recipe inspiration, see our 25 Side Dishes for Soup.

Storing and Freezing Instructions

How to Store

Let the soup cool completely before transferring to an airtight container and refrigerating for up to 5 days.

How to Reheat

Reheat leftover black bean soup on the stovetop over medium-low heat for 10-15 minutes, stirring frequently until the soup reaches the desired temperature.

How to Freeze

Transfer leftovers to a freezer-safe container or Ziploc freezer bag and freeze for up to 3 months. Defrost overnight in the refrigerator or in a warm water bath before reheating.

FAQ

More Soup Recipes with Beans

• 60 Best Soup Recipes
• White Bean Soup with Kale
• Persian Lentil Soup
• Creamy Mexican Corn Soup
• Vegetarian Split Pea Soup
• Beef Taco Soup

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