Why You’ll Love Black Bean Soup Recipe
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It comes together easily using ingredients you likely already have.
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The texture is creamy and smooth thanks to blending half the soup, yet still full of whole beans for structure.
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It strikes a nice balance of warmth and brightness—smoky spice from the chipotles paired with fresh lime juice.
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It’s vegan and vegetarian friendly, making it a great choice for a variety of diets.
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It’s comforting and hearty enough to serve as a main, yet light enough for a lunch or side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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extra‐virgin olive oil
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yellow onion, diced
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celery ribs, diced
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carrot, diced
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sea salt and freshly ground black pepper
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garlic cloves, minced
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ground cumin
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ground coriander
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chili powder
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canned black beans (including the liquid)
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chipotle peppers in adobo sauce, chopped + adobo sauce
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vegetable broth
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fresh lime juice
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Optional toppings: avocado, cilantro, sour cream (or vegan sour cream), pickled red onions, serrano peppers, pepitas
Directions
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and pepper. Cook, stirring occasionally, for about 10 to 15 minutes or until the vegetables are soft.
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Add the garlic, cumin, coriander, and chili powder. Stir for about 30 seconds until fragrant.
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Stir in the black beans with their liquid, the chopped chipotle peppers plus the adobo sauce, and the vegetable broth.
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Bring to a simmer and cook uncovered for ~30 minutes so the flavors meld and the soup thickens.
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Remove from heat and let cool slightly. Transfer half the soup to a blender and puree until smooth; alternatively use an immersion blender in the pot to puree half the soup. Return the blended portion to the pot and stir to combine with the remaining soup.
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Stir in the fresh lime juice. Season to taste with additional salt and pepper as needed.
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Serve hot with optional toppings of your choice.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
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Reduce the chipotle peppers (or omit entirely) if you prefer a milder soup.
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Add a splash of coconut milk or cashew cream after blending for a richer, creamier texture.
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Stir in cooked quinoa or brown rice for extra bulk and texture.
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Garnish with shredded cheese or a dollop of Greek yogurt for a non-vegan version.
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Add roasted corn or diced roasted sweet potato for extra sweetness and variation.
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Swap vegetable broth for chicken broth if you’re not vegetarian for extra depth of flavor.
Storage/Reheating
Store cooled soup in an airtight container in the refrigerator for up to 5 days. It also freezes well—cool completely, then transfer to freezer‑safe containers leaving a little headroom for expansion; freeze up to 3 months.
To reheat: thaw if frozen, then warm gently on the stove over medium heat until hot, stirring occasionally. You may need to add a splash of water or broth if the soup has thickened in storage.
FAQs
1. Can I use dried black beans instead of canned?
Yes—you can use dried black beans, but you’ll need to soak and cook them ahead of time, and you won’t have the “bean liquid” from the can. You can substitute some of the cooking liquid to replicate that effect, but you may need to adjust broth volume accordingly.
2. What if I don’t have chipotle peppers in adobo?
You can substitute smoked paprika plus a little chili powder for smoky heat, or use a mild chili pepper if you prefer. The flavor will shift slightly, but the soup will still be delicious.
3. Can I make this in a slow cooker?
Yes—you can sauté the vegetables and spices as directed, then transfer everything into a slow cooker with the beans, liquid, chipotles, and broth. Cook on low for 4–6 hours, then puree half and finish with lime juice.
4. How thick should the soup be?
It should be fairly thick—after simmering uncovered it naturally reduces. After blending half the soup, it becomes creamy and smooth. If it becomes too thick after storage, add a bit of broth or water when reheating.
5. Is this recipe gluten‑free?
Yes—assuming your canned beans, broth, and spices don’t contain gluten or cross‑contamination. Always check labels if you’re cooking for someone with gluten intolerance.
6. Can I make a larger batch and freeze portion sizes?
Absolutely. This soup freezes very well. Portion into individual containers or freezer‑safe bags and freeze up to 3 months. Thaw overnight in the fridge and reheat as needed.
7. What are good side dishes or toppings?
Great toppings include sliced avocado, chopped cilantro, sour cream or vegan sour cream, pickled red onions, serrano slices, or pepitas. Side dishes like tortilla chips, jalapeño cornbread, or a simple grilled cheese sandwich pair nicely.
8. Can I omit any vegetables (carrot, celery) if I don’t have them?
Yes—if you’re short on time or ingredients, you can omit or reduce one of the vegetables. The depth of flavor will change slightly, but the soup will still be tasty.
9. How can I adjust the spiciness?
Start with one chipotle pepper if you’re sensitive and taste before adding more. You can always add more heat, but you can’t take it away easily—serve with cooling toppings like avocado or sour cream to balance.
10. Does blending half the soup really make a difference?
Yes—it gives you creamy texture without adding cream. By pureeing half the soup and mixing it back, you maintain some whole beans for texture while achieving that silky mouth‑feel.
Conclusion
This black bean soup offers the perfect blend of simplicity and depth—easy enough for a weeknight meal, yet satisfying, flavorful, and comforting. From pantry staples it becomes a creamy, smoky, slightly spicy dish with a bright lime finish. Whether you’re cooking for yourself, friends, or family, this recipe holds up beautifully for make‑ahead, leftovers, or even freezing for future meals.
Black Bean Soup
This hearty black bean soup is a flavorful, comforting dish made with simple pantry ingredients like black beans, vegetables, and spices. It’s perfect for a cozy meal and easy to make vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 1 teaspoon sea salt
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne, optional
- 3 cups cooked black beans, or two 15-ounce cans, drained and rinsed
- 3 cups vegetable broth
- 1 tablespoon lime juice, plus more to taste
- Freshly ground black pepper
- For serving: chopped cilantro, avocado slices, lime wedges, and/or pickled onions
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, red pepper, and salt and cook until the vegetables are soft, about 5 to 8 minutes.
- Add the garlic, cumin, coriander, and cayenne and cook for another 30 seconds, until fragrant.
- Stir in the black beans and broth. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally.
- Use an immersion blender to puree part of the soup in the pot to create a creamy texture, or transfer 1 cup of the soup to a blender, puree it, and return it to the pot.
- Stir in the lime juice and season with freshly ground black pepper and additional salt or lime juice to taste.
- Serve hot with toppings of your choice such as cilantro, avocado, lime wedges, or pickled onions.
Notes
- For extra spice, increase the cayenne or add jalapeños.
- This soup thickens as it sits—add more broth or water to loosen when reheating.
- Great for meal prep—stores well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
