Easy 20-Minute Black Bean Soup

This healthy black bean soup is a little spicy and extra delicious! Plus it’s so easy to make with canned black beans!

My kids like to joke about how much I love beans and honestly I get it. I very rarely go a day without beans. Beans are loaded with fiber which is so incredibly important for our gut health.

Black beans are my personal favorite and I find ways to use them in savory breakfasts, yummy rice bowls for lunch, and a variety of soups for dinner.

I am a huge advocate for using canned beans instead of dry beans whenever possible. And let me tell you it’s pretty much always possible. Dry beans can take a long time to cook and I prefer a quick dinnertime solution. Canned beans are a huge timesaver but still give you all the amazing nutritional benefits you want. They’re a great way to get that much needed fiber in!

So of course it was important to me that I make canned black beans the star of this comforting soup. Four cans of black beans and a few everyday ingredients are all you need. Creamy, hearty, and oh so flavorful. You’re going to love this easy black bean soup recipe. It’s a great option for an easy dinner!

Ingredients for Easy 20 Minute Black Bean Soup

• Olive or avocado oil: A little bit of oil helps us sauté the onion until tender. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
• Onion: White or yellow onion both work well.
• Minced garlic: Minced garlic has a pungent and delicious flavor. You can mince your own fresh garlic or use a jarred variety.
• Canned black beans: We’re using four cans of beans in this recipe.
• Canned diced tomatoes: I recommend fire-roasted diced tomatoes if available in your grocery store.
• Vegetable broth: Vegetable broth is recommended but you can use chicken broth or chicken stock also.
• Canned diced green chiles: The diced green chiles add some flavor to this dish but this dip remains fairly mild overall. You can usually find them in the grocery store on the aisle where you find items associated with Mexican cuisine.
• Lime juice: The bright tangy flavor of lime adds a bit of freshness to this soup. You can use prepackaged lime juice from your grocery store or fresh lime juice.
• Fresh cilantro: Cilantro adds an earthy flavor.
• Seasonings: Chili powder, ground cumin, dried oregano or italian seasoning, paprika, salt, and black pepper are the only seasonings we’re using to flavor this broth.

How to Make Easy 20 Minute Black Bean Soup

Add oil and onion to a large pot. Sauté on medium-high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.

Add the sautéed onion and garlic to a blender with the canned tomatoes, vegetable broth, and two cans of black beans. Blend until you achieve a creamy texture. You can use an immersion blender or a traditional blender for this.

Pour into the soup pot with the remaining two cans of black beans (that are not blended), canned green chiles, and seasonings. Stir and simmer for 10 minutes until heated through.

Taste and add more salt or black pepper as desired. The last step is to stir in chopped cilantro and lime juice before serving. Now you have the very best black bean soup! Enjoy as is or add fun toppings to really make it feel special. I recommend a sprinkle of extra cilantro, fresh jalapeno slices, a dollop of sour cream, or lime wedges. Serve with tortilla chips, fritos, or crackers if you’re wanting some crunch.

Is This a Spicy Black Bean Soup?

Yes this soup does have some spice to it! It’s not an overwhelming heat but if you’d prefer a mild flavor simply omit the diced green chiles. To amp up the heat add a dash of tabasco sauce.

Is This Soup Vegan and Dairy Free?

Yes! This healthy soup is both vegan and dairy free.

How to Store Leftovers

Want to enjoy leftover black bean soup the next day or later in the week? Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop on low to medium heat until warmed through. You can also reheat in the microwave after thawing.

This is also a great healthy recipe to freeze! Store in a freezer safe container like a freezer bag. After thawing add it to a pot on the stove over low to medium-low heat, stirring frequently, or reheat in the microwave. Feel free to double this recipe so you have plenty to freeze.

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