Easy Black Bean Soup (35 Minute Recipe)

This Black Bean Soup Is a Family Favorite Convenience Meal

Somebody asked me on Instagram what convenience foods I reach for when life gets crazy, and my answer will come as no surprise to longtime readers. It’s canned beans!

I am big on feeding my family all sorts of beans. They are packed with fiber and protein, they are super budget friendly, and they are so convenient. When I need quick meals I’ll pair canned chickpeas with spinach and feta, make a white bean-chicken chili, or one of many more healthy bean recipes. 

I realized, answering that question, that I’ve never shared another of our family favorites. This black bean soup is a regular at our table, and my girls love it. Thankfully, it is also an easy dinner to put together. I like to add lots of veggies to the beans, and they give the soup so much body and sweetness. Blending the soup gives it a creamy texture, and then we have fun adding toppings. 

I find that some creamy avocado and tangy Greek yogurt are the perfect pair, although you can use sour cream if you like it better. You could also add crushed pita chips for crunch, or some of this tangy pickled red cabbage.  A squeeze of lime and a handful of fresh cilantro at the end wake everything up. 

Key Ingredients

• Black beans are the star of this easy soup. Canned beans are convenient and budget friendly. Drain and rinse them to remove the extra salt and the canned flavor. If you prefer to start with dry beans and cook them, plan to use about 6 cups to make this soup. 
• Extra virgin olive oil: Is the base for sautéeing the veggies and building the flavor base. I also love a drizzle on top at the end. You can’t go wrong with the bold, peppery profile of our Early Harvest extra virgin olive oil.
• Mirepoix: The classic soup base of onions, carrot, and celery adds sweetness and depth.
• Bell peppers: One green and one red pepper bring color, a little sweetness and a slightly grassy note.
• Garlic: Beans need seasoning! They drink up flavor and black beans are particularly good with the flavor fo garlic. 
• Spices: Ground cumin is the main spice in this recipe, its earthy warmth complements the flavor of the beans. Dried oregano adds a little herbal note to balance the cumin and cayenne pepper gives it a little kick. Add more if you like spice.
• Vegetable broth: Is the base for this vegetarian soup. If I make it myself I can control the seasoning, but when I buy it I choose low-sodium options so I can control the salt.
• Bay leaf: Adds a subtle savory background note as the soup simmers. Remember to remove it before blending.
• Lime: Brightens up the entire pot at the end. Fresh juice makes a big difference.
• Fresh cilantro: Stirred in at the end for a fresh, herby finish, and a great topping, too.
• Toppings: When I’m serving this soup I like it topped with diced or sliced avocado, a dollop of Greek yogurt or sour cream, some chopped green onion, and extra lime and cilantro. Add them all or pick and choose!
  

How to Make Black Bean Soup

• Ged ready. Chop 1 large onion, 2 medium carrots, 1 stalk celery, 1 medium green bell pepper, and 1 medium red bell pepper. Mince 4 garlic cloves.  Drain and rinse 4 (15-ounce) cans black beans. 
• Sauté the vegetables. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the onion, carrots, celery, green bell pepper, and red bell pepper. Season with a big pinch of kosher salt (about 1/2 teaspoon) and black pepper. Cook, stirring regularly, until softened, about 5 to 7 minutes.
• Bloom the aromatics. Add the garlic, 2 1/2 teaspoons ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon cayenne pepper and cook, stirring, until fragrant, about 1 minute.
• Simmer. Add the black beans, 4 cups vegetable broth, and 1 bay leaf. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes, stirring occasionally.
• Blend. Remove the bay leaf. Use an immersion blender to purée part of the soup, leaving plenty of whole beans. (Or blend 2 cups in a blender and stir it back in.) If it’s too thick, add up to 1 more cup broth.
• Finish and serve. Stir in juice of 1 lime and 1/2 cup chopped fresh cilantro. Taste and adjust salt and pepper or add more lime juice if needed. Ladle into bowls, drizzle with olive oil, and serve with toppings: sliced avocado, Greek yogurt or sour cream, fresh cilantro, chopped green onion, and/or more lime.