The Best Easy Black Bean Soup Recipe

✔️ Black Bean Soup Recipe

This healthy Black Bean Soup recipe is packed with veggies and healthy plant-protein. Made with pantry ingredient and seasoned with southwestern / Tex Mex spices, this hearty soup is filling and a great lunch or dinner option especially during weekdays.

The seasonings in this recipe remind me of Panera’s black bean soup although, I’m quite confident you are going to prefer this version. As a bonus, making this soup at home is so much more affordable. You can make a large pot of homemade black bean soup for the same amount of money you would pay for a couple of cups of soup at Panera.

✔️ Recipe Ingredients and Substitutions

For specific ingredients and their quantities, check the printable recipe card below.

This soul-warming black bean soup recipe has a bit of a southwestern/Tex Mex flair. The addition of ground cumin, green chiles and tequila turn your classic black bean soup recipe into an extraordinary dish full of flavor. Although many delicious soup recipes include a bit of wine among their ingredients, I think tequila adds depths and a very robust flavor to the soup. If preferred, skip the tequila and use broth instead.

• Beans: You can use cans of black beans or dried beans. Soak the dried beans for at least 8 hours or overnight, before cooking them (unless you decide to use your Instant Pot). This soup can be delicious with other types of beans such as Great Northern beans, Navy beans or cannellini beans can be used.
• Vegetables and Aromatics: Medium or large onion, carrots and celery. Brown, white or yellow onion can be used.
• Broth / Stock: Use vegetable broth to keep the recipe vegetarian and vegan otherwise, chicken broth can be used.
• Tequila: You only need 1/4 cup of tequila. You can use blanco or reposado tequila. The alcohol in the tequila cooks off making this a recipe your whole family can enjoy. If you want to skip the tequila, use broth instead.
• Green Chiles: To save time, I use canned green chiles. They are sold in small cans either mild or hot. Substitute this ingredient with roasted or charred poblano peppers, a large one will do. You can find step by step photos and instructions on how to roast a pepper at home within that post.
• Garlic: I use fresh garlic cloves. Garlic paste can also be used.
• Oil: I use olive oil but any other mild cooking oil can be used.
• Lime Juice: There’s nothing like fresh lime juice. It tastes so much better than the bottled stuff. You can use fresh lemon juice if limes are not available.
• Seasonings and Spices: Dried oregano, ground cumin, sea salt and black pepper. If you want to add some heat, cayenne pepper, red pepper flakes or chili powder can be added.
• Cilantro: Fresh chopped cilantro. If you don’t like cilantro, use fresh parsley.

✔️ Optional Soup Toppings:

For a spicy and smoky taste we are sharing our simple Chipotle crema recipe. This delicious topping is made with 3 ingredients, sour cream or crema Mexicana, chipotle peppers in adobo sauce and a squeeze of fresh lime juice. If preferred, a dollop of sour cream is all you need to add tanginess and extra creaminess to the soup.

Choose your favorite toppings or skip them all together! Here are some great options:

Avocado Slices, tortilla chips, cotija cheese crumbled, chopped fresh cilantro, lime wedges, chopped red onions, cheddar cheese, pickled jalapeños, chorizo crumbles.

🔎 How To Make Homemade Black Bean Soup

For detailed instructions and cooking times, check the printable recipe card below.

Note: If using dried black beans, soak them for at least 8 hours or overnight. Drain the beans and rinse them with tap water.

1. Sauté: In a heavy pot or large Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery and garlic and sauté, stirring frequently for about 4-5 minutes.
2. Deglaze: Add the tequila and cook for about 2 minutes or until the tequila is almost all evaporated.
3. Add beans, stock and seasonings: Add the dried beans (or the canned beans), stock, diced green chiles, ground cumin and oregano. Bring to a boil.
4. Cook: Details on how long to cook dried beans and canned beans can be found in the printable recipe card below.
5. Blend: Remove soup from the heat and using an immersion blender blend the soup until almost all of the beans are puréed (or to your desire consistency). If using a blender or food processor, blend a portion of the soup and then, return the blended soup to the cooking pot.
6. Simmer and Serve: Stir in lime juice and fresh cilantro and then, simmer the soup over low heat for about 5 minutes. Served with your desired toppings.

🔎 Is Black Bean Soup Good For You?

Yes, this black bean soup is very good for you. Black beans are a great source of plant-based protein and are rich in vitamins, minerals and fiber. This soup is vegetarian (and vegan without the optional toppings), gluten free and low-fat.

🔎 Should You Drain Black Beans For Soup?

If you are making the soup with canned black beans, there is no need to rinse the beans. The liquid in which the beans are packed, although it may not look appealing, have a rich bean taste that will only enhance the flavor of the soup. When making a bean salad, rinsing is necessary to prevent the beans to look mushy. Rinsing or placing the beans in a liquid (such as soup or stew) allow the beans to separate and look perky and whole.

✔️ Making Ahead, Storage, Freezing and Reheating

✔️ Can I Make Black Bean Soup Ahead of Time?

Yes! bean soup can be made ahead of time and will keep in the fridge stored in an airtight container for 3-4 days days.

🔎 How Long Is Homemade Bean Soup Good For?

Whether you make it ahead or have leftovers, black bean soup will keep 3-4 days when properly stored in the refrigerator in an airtight container.

🔎 Can I Freeze Black Bean Soup?

Absolutely! Bean soup freezes well. Cool the soup completely and store in an airtight container or a freezer safe resealable bag. For convenience, I like to freeze the soup in small or individual portions which are handy and thaw out quicker. Thaw in the refrigerator overnight (or less if stored in smaller portions).

🔎 How To Reheat Black Bean Soup

This comforting and tasty soup can be reheated in the microwave in small intervals or in a saucepan over medium-low heat, stirring as needed. If the soup is too thick, you can add additional broth until reaching your desired consistency.

🔎 Can I Make Black Bean Soup in the Instant Pot?

Yes, Instant Pot Black Beans can be made with dried beans and no soaking is required. Rinse the dry beans and set aside. Using the sauté function of your Instant pot, sauté the veggies and aromatics, add the tequila and cook for about a minute. Add the rinsed and drained dried beans, broth, chiles and seasonings. Close the lid, seal the pot and pressure cook on high for 55 minutes. Release the pressure and continue with the recipe as written.

🔎 Can I Make Black Bean Soup in the Slow Cooker?

Yes, you can make the soup as written, sautéing the veggies and aromatics in a skillet or sauté pan. Add the tequila and cook for about to minutes. Put this mixture in the slow cooker, add the drained dried beans and 6 cups of broth. Cook on high for 7 to 8 hours.

Take A Look At These Other Delicious and Easy Soup Recipes:

• Roasted Cauliflower Soup
• Instant Pot Butternut Squash Soup
• Creamy White Chicken Chili
• Tom Yum Soup
• Potato Corn Chowder
• Authentic Mexican Red (Rojo) Pork Pozole

The Best Black Bean Soup Recipe

5 from 6 reviews

Kathy McDaniel

This is the BEST and most delicious Black Bean Soup recipe! Creamy, comforting and full of flavor, this easy vegetarian soup can be made with dried beans or with canned beans to save you time on busy days. Top it with a dollop of chipotle crema for a little spicy kick! GF

Print Pin

Prep 10 minutes mins

Cook 35 minutes mins

Total 45 minutes mins

Makes 6 servings

Ingredients 

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For the Soup

• ▢ 1 pound dried black beans OR three (15.5-ounce) cans black beans
• ▢ 1 tablespoon olive oil
• ▢ 1 onion, chopped, (large or med onion)
• ▢ 1 carrot, peeled and chopped
• ▢ 1 celery rib, chopped
• ▢ 4 garlic cloves, chopped
• ▢ ¼ cup tequila, (sub with broth)
• ▢ 4 cups chicken or vegetable broth
• ▢ 1 4 ounces can diced green chiles, (mild or hot)
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon dried oregano
• ▢ 1 tablespoon chopped cilantro plus more for garnish
• ▢ Juice of ½ lime, about 2 tablespoons or to taste
• ▢ Salt and black pepper to taste

Optional Toppings

• ▢ Sour Cream or Chipotle crema (recipe below)
• ▢ Tortilla chips, avocado slices, cotija cheese, chopped cilantro, chopped onions, cheddar cheese,

Chipotle Crema

• ▢ ½ cup Mexican crema or sour cream
• ▢ 1-2 tablespoons chipotles chiles in adobo sauce,, seeded and finely chopped with 1 to 2 tablespoons of the adobo sauce.
• ▢ ½ teaspoon lime juice

Instructions 

1. If using dried beans, pick to remove any stones or debris. Put them in a bowl and add enough cold water to cover them by at least 2 inches. Soak for at least 8 hours or overnight.
2. Drain well. Give them a rinse with cold water and drain once again.
3. In a heavy pot (6 Qt or larger) or Dutch oven over medium high heat, heat the olive oil. Add the onion, carrot, celery and garlic cloves and cook stirring frequently for about 4-5 minutes or until the onion is translucent.
   
4. Next, add the tequila (if using) and cook for a few minutes or until almost all the tequila has evaporated. If using broth, skip this step. Add the beans, stock, diced green chiles, cumin and oregano and bring to a boil.
   

Dried Beans Cooking Instructions

1. If using dried beans, reduce the heat to medium low and simmer for about 1 to 1 1/2 hours or until the beans are tender and cooked through.

Canned Beans Instructions

1. If using canned beans, reduce the heat to low and simmer for 30 minutes.

After the beans are tender:

1. Remove the pot from the heat and using an immersion blender blend the soup to your desire texture and consistency. I like leaving some beans whole for a rustic chunky texture). You can also use a blender or food processor. Simply transfer some or all the soup to a blender and process until you reach your desire texture and consistency. Then, return the soup to the pot.
   
2. Stir in 1 tablespoon of chopped cilantro (or more to taste), and the lime juice. Season with salt and pepper to taste and simmer for another 5 minutes over low heat.
   
3. Ladle into soup bowls and top with your favorite toppings. Garnish with chopped cilantro if desired.
   

To Make the Chipotle Crema

1. Whisk together all the ingredients. This can be made 3-4 days in advance. Keep it stored in an airtight container in the refrigerator.

Notes

• When cooking dried beans, do not add any salt until the beans are tender.
• If using canned beans, there is no need to drain and rinse the beans. The liquid in which the beans are packed, although it may not look appealing, have a rich bean taste that will only enhance the flavor of the soup.
• Additional broth  may be needed if the soup is too thick for your taste. Don’t use water which dilutes the flavor.
• When using dried beans, remove any stones or debris. Put them in a bowl and add enough cold water to cover them by at least 2 inches. Soak for at least 8 hours or overnight. Drain the water and rinse the beans. Now they are ready for cooking!
• Substitute the tequila with mezcal, white wine, bourbon or broth.

Nutrition

Calories: 205 kcal, Carbohydrates: 24 g, Protein: 8 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 10 mg, Sodium: 681 mg, Potassium: 369 mg, Fiber: 7 g, Sugar: 3 g, Vitamin A: 2180 IU, Vitamin C: 3 mg, Calcium: 58 mg, Iron: 2 mg

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Dietary Modifications

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Recipe Summary

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