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A steaming bowl of black bean soup topped with avocado slices, lime wedges, and fresh cilantro. The bowl sits on a rustic wooden table with wooden spoons, tortilla chips, and soft natural lighting.

Black Bean Soup

Max Dennison
This Black Bean Soup is the perfect blend of comfort and flavor—rich, hearty, and packed with protein and fiber. Made with simple pantry staples like black beans, tomatoes, and warm spices, it comes together in just one pot for an easy, no-fuss meal. Whether you like it chunky or creamy, mild or spicy, this soup is totally customizable. Top it with fresh avocado, a squeeze of lime, and crispy tortilla strips for the perfect finishing touch. It’s wholesome, delicious, and guaranteed to become a regular in your kitchen!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Soup
Cuisine Mexican cuisine
Servings 6
Calories 250 kcal

Equipment

  • Large Pot or Dutch Oven: A heavy-bottomed pot (like a Dutch oven) helps distribute heat evenly and prevents the soup from burning.
  • Cutting Board & Knife: For chopping onions, garlic, and any additional veggies.
  • Measuring Cups & Spoons: To measure broth, spices, and other ingredients accurately.
  • Wooden Spoon or Ladle: Perfect for stirring the soup as it simmers.
  • Blender or Immersion Blender (Optional): If you want a smoother, creamier soup, use an immersion blender for easy blending right in the pot, or a regular blender to blend part of the soup.
  • Citrus Juicer (Optional): Helps extract all the juice from fresh limes for a bright, fresh flavor.
  • Can Opener: Essential if you’re using canned black beans and tomatoes.

Ingredients
  

  • 2 15 oz Cans of black beans, drained and rinsed
  • 2 Tbsp Olive oil
  • 1 Large onion, finely chopped
  • 3 Cloves of garlic, minced
  • 2 Carrots, diced
  • 2 Celery stalks, diced
  • 4 Cups Vegetable broth
  • 1 Tsp Ground cumin
  • 1 Tsp Smoked paprika
  • Salt and pepper: to taste
  • 1 Lime, juiced
  • Fresh cilantro: for garnish
  • Sour cream or Greek yogurt: for serving (optional)

Instructions
 

  • Prepare the Base:
    Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally.
  • Spice It Up:
    Sprinkle in the cumin and smoked paprika. Cook for another minute until fragrant.
  • Simmer and Blend:
    Add the black beans and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. Use an immersion blender to partially blend the soup right in the pot for a thicker texture, or leave it chunky, depending on your preference.
  • Finishing Touches:
    Stir in the lime juice and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors together.
  • Serve:
    Ladle the soup into bowls and garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro.

Notes

Make-Ahead Instructions

If you want to save time and get ahead, you can prep this soup in advance in a few different ways:
✅ Chop Ingredients in Advance: Dice onions, garlic, and any additional veggies up to 2 days ahead and store them in an airtight container in the fridge.
✅ Pre-Mix the Spices: Combine cumin, smoked paprika, salt, and other seasonings in a small container so you can quickly add them while cooking.
✅ Cook the Soup & Store It: Fully prepare the soup 1-2 days ahead, let it cool, and refrigerate until ready to serve. The flavors deepen overnight, making it taste even better the next day!
💡 Pro Tip: If making ahead, wait to add lime juice and fresh cilantro until reheating to keep the flavors bright and fresh.

How to Store Black Bean Soup

✅ Refrigerator Storage (Short-Term):
  • Let the soup cool completely before transferring it to an airtight container.
  • Store in the fridge for up to 4-5 days.
  • Reheat on the stovetop over medium heat or in the microwave in 30-second intervals, stirring in between.
✅ Freezer Storage (Long-Term):
  • Black Bean Soup freezes beautifully! Let it cool completely before portioning into freezer-safe containers or zip-top bags.
  • Store in the freezer for up to 3 months.
  • For easy grab-and-go meals, freeze in individual portions so you can reheat just what you need.
💡 Freezing Tip: Lay freezer bags flat on a baking sheet while freezing to save space. Once frozen solid, stack them neatly in the freezer.

How to Reheat Black Bean Soup

✅ From the Fridge:
  • Pour soup into a pot on the stovetop over medium heat, stirring occasionally until warmed through.
  • Or, microwave in 30-second bursts, stirring in between to heat evenly.
✅ From the Freezer:
  • For best results, thaw overnight in the fridge, then reheat on the stove or in the microwave.
  • If reheating directly from frozen, warm the soup in a pot over low heat, adding a splash of broth or water as needed.
  • You can also microwave frozen soup on low power until softened, then continue heating as usual.
💡 Final Tip: Always taste after reheating and adjust seasonings if needed. Adding a fresh squeeze of lime juice and some chopped cilantro will bring the flavors back to life!
Keyword Black Bean Soup Recipe, Easy Black Bean Soup, Gluten-Free Black Bean Soup, Hearty Black Bean Soup Recipe, High-Protein Black Bean Soup, Homemade Black Bean Soup, Mexican Black Bean Soup, One-Pot Black Bean Soup, Vegan Black Bean Soup, Vegetarian Black Bean Soup