Easy Black Bean Soup Recipe

Introduction

This easy black bean soup is a flavorful and comforting meal that’s perfect for any day of the week. Packed with spices, fresh ingredients, and creamy toppings, it’s both hearty and satisfying. You’ll love how simple it is to prepare and customize to your taste.

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 teaspoons minced garlic (about 5 cloves)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1-2 tablespoons Mexican hot sauce (optional)
• 2 tablespoons lime juice (about 2 limes)
• 1/2 teaspoon salt
• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 1 cup Mexican crema

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion is soft and translucent.
2. Step 2: Stir in the minced garlic, chili powder, cumin, and paprika. Cook for 1 minute to toast the spices and release their aroma.
3. Step 3: Pour in the vegetable broth, black beans, diced tomatoes, and green chiles. Bring the soup to a gentle simmer and cook for 5 minutes to blend the flavors.
4. Step 4: Use an immersion blender to partially blend the soup until it thickens, leaving some texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
5. Step 5: Remove from heat. Stir in hot sauce if using, lime juice, and salt to taste.
6. Step 6: Serve the soup hot, topped with tortilla strips or chips, diced avocado, crumbled cotija cheese, Mexican crema, and fresh cilantro.

Tips & Variations

• For a smoky flavor, try adding a chipotle pepper in adobo sauce when blending the soup.
• Swap cotija cheese for shredded cheddar or Monterey Jack if preferred.
• Add cooked corn or diced zucchini for extra veggies and texture.
• If you like it spicier, increase the amount of hot sauce or add cayenne pepper.
• Use vegetable broth with low sodium to control salt levels.

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 splash of broth or water if it thickens too much. Tortilla strips and fresh toppings are best added just before serving to keep them crisp and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as long as you use Mexican crema alternatives or omit it. Make sure your broth is vegetable-based and check that all toppings suit your dietary preferences.

Can I freeze black bean soup?

Yes, black bean soup freezes well. Store it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. Add fresh toppings after reheating for best flavor and texture.

Easy Black Bean Soup Recipe

Print Recipe

★★★★★

4.5 from 711 reviews

This easy and flavorful black bean soup combines hearty beans, smoky spices, and fresh toppings for a comforting yet vibrant meal. Crafted with a blend of fire-roasted tomatoes, diced green chiles, and aromatic spices, it is thickened with partial blending and garnished with creamy avocado, cotija cheese, and tortilla strips for added texture.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 teaspoons minced garlic (about 5 cloves)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups vegetable broth
• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 (7 ounce) can diced green chiles

Seasonings & Garnishes

• 1–2 tablespoons Mexican hot sauce (optional)
• 2 tablespoons lime juice (about 2 limes)
• 1/2 teaspoon salt
• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 1 cup Mexican crema

Instructions

1. Sauté Vegetables: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion becomes soft and translucent, which builds the flavor base.
2. Add Spices and Garlic: Stir in the minced garlic, chili powder, ground cumin, and paprika. Cook for another minute to toast the spices, enhancing their aroma and depth.
3. Add Broth and Beans: Pour in 4 cups vegetable broth, the drained black beans, fire-roasted diced tomatoes, and diced green chiles. Bring the mixture to a gentle simmer and cook for 5 minutes to meld the flavors.
4. Blend Soup: Using an immersion blender, partially blend the soup to thicken it while keeping some texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
5. Season: Turn off heat and stir in Mexican hot sauce (if using), lime juice, and salt to taste, balancing the flavors with acidity and heat.
6. Serve and Garnish: Ladle the soup into bowls and top with tortilla strips or chips, diced avocado, crumbled cotija cheese, chopped cilantro, and a dollop of Mexican crema for creaminess and fresh flavor.

Notes

• Adjust the amount of hot sauce to your preferred spice level, or omit for a milder soup.
• For a smoother soup, blend more thoroughly; for chunkier texture, blend less.
• Use fresh lime juice for the best bright flavor.
• This soup is vegetarian and can be made vegan by substituting the cotija cheese and Mexican crema with vegan alternatives.
• Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: black bean soup, easy soup recipe, vegetarian soup, Mexican soup, healthy black bean soup