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Easy Black Bean Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/easy-black-bean-soup-recipe/