Easiest Black Bean Soup Recipe [4 Ways]

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black bean soup

Need a recipe for black bean soup? I’ve got you!

Consider this your complete guide to making black bean soup. This easy black bean soup recipe can be made on the stovetop, in a Crockpot, or in an Instant Pot.

You can make this soup with dried beans (preferred) or canned beans (also a good option). Use chicken broth for extra flavor or use veggie broth to make it vegan, and it definitely fits a flexitarian lifestyle—it’s always a crowd-pleaser!

Black Bean Soup Benefits

Black bean soup is satisfying and delicious. It’s also incredibly healthy.

It’s loaded with healthy carbohydrates, protein, and healthy fats, and fiber.

Soup from black beans is excellent for your health. It is a rich source of protein, fiber, folate, potassium, magnesium, iron, manganese, and B vitamins. It’s even naturally gluten-free.

Black bean’s high fiber content makes it a great choice if you’re looking to boost your digestive health. High-fiber foods are also known for their ability to promote heart health.

Black beans may be small, but they pack a powerful punch of both flavor and nutrients. So many reasons to love black beans!

black bean soup

Black Bean Soup Ingredients

To make black bean soup, you’ll need:

  • 2 cups dried black beans (or 2 (14-ounce) cans of black beans)
  • 1 medium onion
  • 1 red bell pepper
  • 2-3 fresh garlic cloves
  • chicken stock or vegetable stock (homemade or store-bough), and/or water (6 cups liquid total)
  • ground cumin, ground coriander, Mexican oregano (sub Greek oregano if that’s all you have); or, use a packet of taco seasoning if you don’t have individual spices
  • ground cinnamon (optional secret ingredient!)
  • extra virgin olive oil 
  • bay leaf
  • sea salt or Kosher salt and freshly ground black pepper

See full recipe in the recipe card below.

This recipe starts with dried black beans so you can make black bean soup from scratch. You can absolutely make it with canned beans (drained and rinsed) if you’re short on time, but there’s something special about the taste of black bean soup made from dried beans, so I highly recommend that you try it sometime.

Cooking Method (Equipment)

The cooking appliances you have access to and how much time you’ve got will determine your best cooking method.

You can make this soup 4 ways:

  1. From dried beans on the stove: The stove-top method takes a little more work when using dried beans but is still a great option if you don’t have a slow cooker or Instant Pot.
  2. From canned beans on the stove: While I do prefer this from dried beans, as I mentioned above canned beans can also work great. However, if you’re using canned beans, the stove-top is the best option. Since canned beans are already cooked, there’s no reason to use the Instant Pot or CrockPot.
  3. Instant Pot: Black bean soup can easily be made in the Instant Pot. I typically prefer to make it in the Instant Pot because pressure cooking beans reduces lectins and makes them easier to digest, but you can also make this in a slow cooker (aka CrockPot) or on the stovetop if that works best for you. In an Instant Pot, it’s a perfect no-fuss weeknight meal.
  4. CrockPot: The slow cooker (aka CrockPot) will take the longest total time, but as you probably know, it’s an almost effortless process. The results are pretty much always great; it’s a matter of personal preference. The low and slow cooking process makes the beans taste wonderful. It’s a great option if you want to throw a bunch of stuff in a slow cooker and come home hours later to a wonderful soup.

No matter your cooking method of choice, you’re going to end up with a very yummy black bean soup.

black bean soup

Variations & Substitutions

  • High-protein black bean soup: Use high-protein bone broth as the liquid in any soup to make it higher in protein.
  • Vegan black bean soup: Use veggie stock or water and non-dairy garnishes to keep this soup vegan, if preferred.
  • Additional veggies: If you want to up your veggie intake, you can add 1 diced carrot and 2 diced celery stalks to your soup when you add the onions. I often skip them to keep the list of ingredients reasonable, but if you have them and want to increase your veggie intake it’s a great option.
  • Chipotle Black Bean Soup: Add 1 or 2 diced chipotle peppers in adobo sauce (they come in a can at most grocery stores) to add a smoky, slightly spicy flavor to your soup.
  • Make it mild or spicy: The type of chili powder you use will determine how spicy your soup turns out. Use mild chili powder for a mild soup, or use medium or hot to increase the spiciness. To make it extra spicy, add a minced jalapeno (ribs and seeds removed) when you add the onion.
  • Spices: I like to use fresh garlic, ground chili powder, cumin, coriander, and Mexican oregano to make my own spice blend. However, if you don’t have access to individual spices, skip those things and simply add a (1-ounce) packet of taco seasoning.
  • Black bean soup is naturally gluten-free.

Tips for Making a Great Black Bean Soup

To make bean soup from scratch, you need dried beans, vegetable broth, some spices, and fresh veggies. Again, you can use canned beans if that is your only option.

Making this simple black bean soup is a breeze, even on a weeknight if you use an Instant Pot. Here are a few bonus tips that you may find helpful, especially if it’s your first time making this classic.

Black Bean Soup Texture

The ideal soup texture can be a matter of personal taste. Some people like black bean soup a little lighter, while others prefer it thicker.

This recipe results in a perfect in-between—you still have whole beans, but by blending up some of the soup and adding it back in, you get a thicker final consistency.

Some people love that creamy texture, though. You can thicken your black bean soup by pureeing a large portion of the black beans. You can use a regular or immersion blender to create the pureed portion of the soup.

Spice It Up

You might be surprised to know that many black bean soup recipes call for cinnamon. I know it sounds weird, but the small dash of this complex spice adds such a subtle but intriguing flavor to your final product.

Fresh Toppings and Garnishes

This black bean soup comes alive when you use fresh ingredients for cooking and garnishing your dish.

Crunchy toppings like sliced jalapenos, homemade pico de gallo, and green onions add the perfect crisp contrast to the hot thick soup and give the soup a rounded array of flavors.

Here are a few toppings to switch it up:

  • Fresh cilantro
  • Pico de gallo
  • Diced tomatoes
  • Salsa
  • A squeeze of fresh lime juice
  • A teaspoon of your favorite hot sauce
  • A dollop of sour cream or plain Greek yogurt
  • Shredded cheddar cheese
  • Sliced jalapeno peppers (fresh or pickled)
  • Diced red onion
  • Sliced green onions
  • Sliced avocado or guacamole
  • Tortilla chips
  • Skillet Cornbread

I like mine with fresh cilantro, pico de gallo or chopped tomatoes, a few crushed organic tortilla chips, a dollop of thick unsweetened Greek yogurt, and a squeeze of lime.

How to Store Black Bean Soup

Black bean soup will last 3-4 days in the refrigerator. Allow your leftovers to cool to room temperature, then store them in an airtight container in the fridge.

You can freeze soup recipes with black beans for up to 3 months in the freezer. In fact, it’s an excellent make-ahead meal.

black bean soup
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black bean soup

Easy Black Bean Soup Recipe

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  • Author: Elizabeth Rider
  • Prep Time: 10
  • Cook Time: 2-9 hours, depending on the cooking method
  • Total Time: 2-9 hours, depending on the cooking method
  • Yield: Serves 8
  • Category: Soup
  • Method: Chop, Simmer
  • Cuisine: American

Description

This easy black bean soup recipe can be made 4 different ways and it’s delicious every time. It’s loaded with protein and fiber. Plus, it’s inexpensive to make! If you like it, please leave a star rating in the comments to help other readers.


Ingredients

Scale
  • 2 cups dried black beans, rinsed (or 2 (14-ounce) cans black beans, drained and rinsed)
  • 1 medium onion, diced
  • 1 medium red bell pepper, cored, seeded, and diced
  • 23 garlic cloves, minced
  • 6 cups total cooking liquid; I use 4 cups (1 quart) low-sodium vegetable stock or chicken stock plus 2 cups of water (If you’re not vegan, chicken stock or bone broth adds even more flavor to your soup. You can also use all 6 cups water.)
  • 1 1/2 teaspoons chili powder (your choice, mild or medium)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Mexican oregano
  • 1/8 teaspoon cinnamon (optional secret ingredient!)
  • 1 tablespoon extra virgin olive oil
  • 1 dried bay leaf (or two fresh bay leaves)
  • 3 teaspoons sea salt, divided, plus more to taste if needed after cooking
  • 1/2 teaspoon freshly ground black pepper

Garnish ideas: pico de gallo or chopped tomatoes, minced onion, shredded cheese, a few crushed organic tortilla chips, fresh cilantro, a dollop of thick unsweetened Greek yogurt, and/or a squeeze of lime


Instructions

Slow Cooker

  1. Add all ingredients to a slow cooker (not the garnishes), except add only a teaspoon of sea salt (you’ll add the remaining sea salt during the last 30 minutes of cooking.)
  2. Cook on low for 8-9 hours or high for 4-5 hours until beans are soft and easily mash with a fork.
  3. Add 2 teaspoons of sea salt in the last 30 minutes of cooking time.
  4. Taste to make sure the beans are soft; they should mash easily with a fork. Puree about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth then pour back in and stir. Or use an immersion blender to blend 1/4-1/2 of the beans.
  5. Adjust salt if needed. 
  6. Garnish with your favorite toppings.

Instant Pot

  1. Add all ingredients to the Instant Pot, except add only a teaspoon of sea salt (you’ll add the remaining sea salt before blending.)
  2. Pressure cook on high for 45 minutes.
  3. Do a natural release of 25 minutes. 
  4. After 25 minutes, perform a manual release if the pin hasn’t dropped. 
  5. Add 2 teaspoons of sea salt (more or less to taste).
  6. Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
  7. Adjust salt if needed.
  8. Garnish with your favorite toppings.

Stove-top

  1. Add all ingredients to a large soup pot or Dutch oven.
  2. Bring mixture to a boil over medium-high heat, then reduce to a simmer. 
  3. Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours). 
  4. Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
  5. Adjust salt if needed. 
  6. Garnish with your favorite toppings.

If Using Canned Beans:

  1. Heat a large soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil then saute the diced onions for 5-6 minutes until softened. Add the garlic and spices and saute 1 additional minute with the onions until fragrant.
  2. Add the rest of the ingredients (except the garnishes), reducing the liquid to 4 cups instead of 6. Bring the mixture to a low boil over high heat, then reduce to a simmer.
  3. Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
  4. Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
  5. Adjust salt if needed.
  6. Garnish with your favorite toppings.

Notes

Rinsing: Always rinse dried beans before using them. As you rinse the beans, pick through them to make sure debris isn’t present (though it rarely happens).

Soaking: There’s no need to soak the black beans first (they actually lose flavor from soaking). If you prefer to speed up cooking time, you can soak them overnight then drain and rinse them before cooking.

The soup will thicken as it sits, but you can enjoy it right away. It’s a matter of what texture you like best.

Optional spice substitution: If you don’t have access to individual spices, skip the dried spices and simply add a (1-ounce) packet of taco seasoning.

If beans tend to give you a rumbly tummy, pressure-cooking beans (the Instant Pot Method) can alleviate this common side effect. 

If using canned beans, they are already cooked. I suggest using the stovetop method because the CrockPot or InstantPot will take an unnecessary amount of time. Draining and rinsing the canned beans will make them easier to digest.


Nutrition

  • Calories: 204

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  1. Carol says:

    Great soup and I also just used about 6 cups of liquid (2 cups vegi broth + 4 cups water). I soaked the beans first and added 4 1/2 cups soaked beans to recipe. Cooked in the crock pot all day and it was delicious. Thank you!

  2. Suzanne Hoholik says:

    I like this recipe- very good and healthy. Only change I would make is less water, maybe 2 cups or so less. I like black bean soup less watery.

  3. Jamie says:

    Maybe its just me, but 8 cups of water plus veggies seems like a lot for just “4-6 servings”??

  4. Jason Evans says:

    I have a question… what brand black beans are in your photograph?

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