This tasty Black Bean Soup recipe is creamy, hearty and very satisfying. This vegetarian black bean soup is made with simple ingredients yet delivers lots of bold flavors.
If you love chili and bean soup recipes, take a look at the best creamy White Chicken Chili recipe and at this easy Pressure Cooker Bean and Bacon Soup.
This easy Black Bean Soup is absolutely one of my favorite bean soups and a filling and tasty lunch or dinner option, especially during weekdays.
I used to get Panera Black Bean soup until they discontinued it. As flavorful as their version was, I’m quite confident saying that this homemade black bean soup is better, tastier and more affordable.
The Best Black Bean Soup Recipe
This black bean soup recipe can be made with canned beans or dry beans.
Dry beans of course require a longer cooking time and overnight soaking. If you are short on time, canned black beans is the way to go. You can have dinner ready in about 45 minutes from start to finish. As I said before, making black bean soup from scratch is quick and easy!
Black Bean Soup Toppings
Toppings are so much fun and make this hearty bean soup even more delicious. One of my favorite additions to this easy black bean soup is Chipotle crema. This spicy crema is made with three ingredients, Tt’s quick, easy and so tasty.
Black Bean Soup Ingredients
This healthy soup recipe has a little bit of a Mexican flair. It has plenty of veggies, garlic, green chiles, ground cumin and tequila. Yes, you heard that right… tequila. Some soups are cooked with the addition of a little bit of wine which makes the flavors more robust. Tequila does the same job here but if you prefer to skip it, no problem. Use broth instead.
- Black Beans: Use dry beans or canned beans.
- Vegetables: Onions, carrots and celery.
- Broth: If you want to keep this soup vegetarian, use vegetable broth. Otherwise you can use chicken broth.
- Tequila: White tequila (tequila blanco), tequila reposado or anejo all work. If you prefer to leave it out, no worries. Add additional broth instead (same amount as tequila).
- Green Chiles: I use canned green chiles. You can also roast, seed and chop poblano peppers, if you prefer.
- Garlic: I use fresh garlic.
- Oil: I use olive oil but canola, vegetable or avocado oil work as well.
- Lime Juice: There’s nothing like fresh lime juice.
- Seasonings and Spices: Oregano, ground cumin, salt and pepper.
- Cilantro: Fresh chopped cilantro. If you don’t like cilantro, use fresh parsley.
Chipotle Crema Ingredients
- Mexican Crema or Sour Cream
- Chipotles in Adobo Sauce
- Lime Juice
Other Soup Toppings
- Avocado Slices
- Cotija Cheese Crumbles
- Tortilla Chips
- Chopped Cilantro
- Limes
How To Make Black Bean Soup From Scratch
For detailed instructions check the recipe card below. If using dried beans, soak them for 8 hours or overnight, drain and rinse.
- In a medium pan or Dutch oven heat the olive oil. Add the onion, carrot, celery and garlic cloves and cook stirring frequently for about 4-5 minutes.
- Add the tequila and cook for a few minutes or until almost all the tequila has evaporated. If not using tequila, skip this step.
- Add the beans, stock, diced green chiles, cumin and oregano and bring to a boil.
- 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. If using canned beans, reduce the heat to low and simmer for 30 minutes.
- Add 1 tablespoon of chopped cilantro, lime juice and season with salt and pepper to taste. Remove from the heat and using an immersion blender blend the soup until almost all the beans are pureed. If using a blender or food processor, puree half of the soup and return it to the pot. Simmer for another 5 minutes over low heat and serve with the chipotle crema, and your desired toppings.
Leftover soup can be stored in the refrigerator in an airtight container for 3 days. You can reheat the black bean soup in the microwave or in a pot on the stove top until heated through.
Yes, black bean soup freezes well for up to 3 months.
Yes, black beans are loaded with vitamins and minerals. Beans are cholesterol free. The fiber in black beans helps in keeping your heart healthy.
Black Bean Soup Recipe Tips
- If using canned beans, you actually don’t need to drain or rinse the beans. Canned beans have come a long way and the liquid from the beans tastes fine and it’s safe to eat. For other preparations like salads, I like draining and rinsing the beans.
- I like to keep some of the beans intact for some texture but they can be completely pureed if you prefer.
- If the bean soup is too thick, add additional broth until you reach the desired consistency.
Take A Look At These Delicious and Easy Soup Recipes:
- Roasted Cauliflower Soup
- Instant Pot Butternut Squash Soup
- Creamy White Chicken Chili
- Tom Yum Soup
- Southwest Corn Potato Chowder
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Black Bean Soup with Chipotle Crema
Ingredients
For the Soup
- 1 pound dried black beans OR 3 15.5-ounce cans canned black beans
- 1 tablespoon olive oil
- 1 onion chopped
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 4 garlic cloves chopped
- ¼ cup tequila
- 4 cups chicken or vegetable broth
- 1 4 oz can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon 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
To serve
- Tortilla chips
- Avocado slices
- Chopped cilantro
- Crumbled Cotija cheese optional
- Chipotle Crema recipe follows
Chipotle Crema
- ½ cup Mexican crema or sour cream
- 1-2 tablespoons chipotle sauce or 2 chipotles in adobo sauce seeded and finely chopped with 1 to 2 tablespoons of the adobo sauce.
- ½ teaspoon lime juice
Instructions
- If using dried beans, pick over them 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.
- Drain well. Give them a rinse with cold water and drain once again.
- In a medium pan or Dutch oven over medium high heat, warm 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. Add the tequila and cook for a few minutes or until almost all the tequila has evaporated.
- Add the beans, stock, diced green chiles, cumin and oregano and bring to a boil.
- 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.
- If using canned beans, reduce the heat to low and simmer for 30 minutes.
- Add 1 tablespoon of chopped cilantro, lime juice and season with salt and pepper to taste. Remove from the heat and using an immersion blender blend the soup until almost all the beans are pureed. (I like to leave a few chunky bits so the soup is not a complete puree) or if using a blender or food processor, puree half of the soup and return it to the pot. Simmer for another 5 minutes over low heat and serve with the chipotle crema, tortilla chips and avocado slices. Garnish with chopped cilantro, if desired.
To Make the Chipotle Crema
- Whisk together all the ingredients. This can be made a day in advance and stored in an airtight container in the refrigerator.
Nutrition
Diane S Appler says
I made black beans first from dry, and then made the soup, using an instantpot. Saute of the veggies, then 2 -3 cups stock, and added all the rest of the ingredients and cooked at high pressure for 18 min. with natural release. Excellent soup. Thank you for the recipe.
Kathy says
Thanks Diane. I am glad you enjoyed this recipe. Thanks for the feedback xo
Kylee Cooks says
OH EM GEE this looks fantastic, Kathy!! I want it in my belly. NOW!
Kathy says
Thank you Kylee! It’s really good and the crema is everything!!!!