Easy Black Bean Soup (Hearty Homemade Soup with Simple Ingredients)
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Easy Black Bean Soup is a delicious, comforting classic that’s perfect for lunch, dinner, or meal prep. Made with pantry staples like canned black beans, vegetables, and broth, it’s full of flavor and ready in under an hour. The soup is lightly blended so it’s creamy without any cream, and topped with your favorite garnishes for a cozy, satisfying meal.
Creamy Black Bean Soup
Whether you’re looking for a weeknight family dinner or something warm on a chilly day, this version brings together rich texture and simple cooking steps everyone can follow.
What I really love about this soup is that it’s creamy without the addition of heavy cream; instead half of the soup gets pureed and then added back to the soup, essentially adding a creamy element to it.
I tend to use my immersion blender or Vitamix, but a mashed potato masher works too.
Ingredients
Soup Ingredients
- olive oil
- frozen 3 pepper and onion blend
- garlic cloves, minced
- canned black beans, rinsed & drained
- vegetable broth
- canned diced tomatoes with mild green chiles, undrained
- ground cumin
- chili powder
- Salt,
- fresh cilantro, minced
To Serve (Optional)
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Fresh cilantro
- Tortilla chips
Equipment You’ll Need
- Large soup pot or Dutch oven
- Blender or immersion blender
- Ladle
- Measuring cups & spoons
How to Make Creamy Black Bean Soup
- Sauté Veggies: heat the olive oil in a large soup pot over medium heat. Add the frozen chopped onion and sweet red pepper. Cook until the vegetables are soft and translucent (about 5–7 minutes). Add the garlic and stir for another 1 minute until fragrant.
- Add Beans & Broth: stir in the rinsed black beans, vegetable broth, diced tomatoes (with juice), and cumin and chili powder. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 25 minutes so the flavors meld.
- Blend for Creaminess: remove the pot from heat and allow it to cool slightly. Scoop about half of the soup into a blender (or use an immersion blender right in the pot) and blend until smooth. Return the blended soup to the pot and stir to combine.
- Finish & Serve: taste, and add salt to your liking. Adjust seasoning. Serve hot with a dollop of sour cream, a sprinkle of shredded cheese, and crushed tortilla chips.
Full instructions and ingredient amounts are found in the recipe card at the bottom of this post.
Versatile Soup Recipe – Easy Black Bean Soup
Soup is the ultimate dish when it comes versatility. At my house, soup is never the same even if I follow the same recipe every time.
I add a little bit of this and a little bit of that. I may not have one ingredient on hand so I use something else; but it’s ok, because it’s soup. And soup is always yummy.
Easy black bean soup is no different. The options are endless when it comes to customizing. For example, use chicken broth instead of veggie broth. Add diced jalapeno for more spice, or use fresh onion and bell peppers instead of frozen.
Recipe Variations
- Make It Vegan: Swap dairy toppings for coconut yogurt or omit them entirely.
- Add Texture: Stir in cooked rice or quinoa for a heartier meal.
- Make it spicy: Use spicy rotel, add a fresh jalapeno or by include a small can of green chiles to the recipe.
Recipe FAQs for Creamy Black Bean Soup
What do I do if I don’t have a immersion blender or a regular blender?
No Blender? Use a potato masher to mash about half the soup right in the pot — this gives body without needing special tools.
Can I make this in a slow cooker?
Yes! Sauté the veggies first, then add everything to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Blend halfway through for creaminess.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat on the stove over low heat.
Serving Suggestions for Easy Black Bean Soup
Pair this soup with:
- Crusty bread or cornbread
- A simple green salad
- Tortilla chips or crackers
Our Favorite Soup Recipes
Soup is such a great option when it comes to deciding what’s for dinner. It can be made with simple ingredients meaning it’s often inexpensive and easy to put together. Whether it’s made on the stovetop, in the crock pot or with your Instant Pot, soup is always a great choice.
Instant Pot Beef and Barley Soup
Here are some of our favorite fall soup recipes all in one place.
Easy Black Bean Soup (Hearty Homemade Soup with Simple Ingredients)
Ingredients
- 2 Tablespoons olive oil
- 12 ounces frozen 3 pepper and onion blend
- 1 teaspoon garlic cloves minced
- 3 cans canned black beans (15 oz cans) rinsed & drained
- 4 cups vegetable broth
- 14.5 ounces canned diced tomatoes with mild green chiles undrained
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt, to taste
- 2 Tablespoons fresh cilantro minced
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the frozen chopped onion and sweet red pepper. Cook until the vegetables are soft and translucent (about 5–7 minutes). Add the garlic and stir for another 1 minute until fragrant.
- Stir in the rinsed black beans, vegetable broth, diced tomatoes (with juice), and cumin and chili powder. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 25 minutes so the flavors meld.
- Remove the pot from heat and allow it to cool slightly. Scoop about half of the soup into a blender (or use an immersion blender right in the pot) and blend until smooth. Return the blended soup to the pot and stir to combine.
- Taste, and add salt to your liking. Adjust seasoning. Serve hot with a dollop of sour cream, a sprinkle of shredded cheese, and crushed tortilla chips.
Notes
Nutrition
