Black Bean Soup

by Sabrina Snyder

Published on

10 Comments

5 from 6 votes
10 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Black Bean Soup is an easy Mexican Soup Recipe that’s hearty and healthy with black beans, salsa, garlic, sour cream and lime juice in just 20 minutes.

As the air cools, it’s the perfect time to make a large pot of soup filled with warm spices like Taco Soup, Chicken Tortilla Soup and Creamy Chicken Poblano Soup. If you are looking for a more mild spice, yet filled with flavor you will love this easy Black Bean Soup.

Black Bean SoupBLACK BEAN SOUP

This is a delicious, easy Black Bean Soup recipe that is packed with Mexican American inspired flavor, is gluten free, and has a short cook time. It works perfectly as a main dish or you can serve it up as a tasty hearty side dish. Make a large pot for those particularly cold winter nights.

This soup isn’t just tasty and filling, it’s incredibly easy to make. Since you don’t need to soak any black beans, you’ll have plenty of time to whip up a batch of Cornbread or Chicken Enchiladas to serve with your Black Bean Soup.

You just have to mix together the oil, all of the beans except for 1 cup that you set aside for now, and the garlic cloves in a large dutch oven. Cook them for about 5 minutes over medium heat until the onions are translucent. Mix in the cumin, vegetable broth, and salsa to a large skillet and bring them to a boil, then reduce the heat and let everything simmer for 15 minutes. Once everything has simmered for a while, out the immersion blender into the dutch oven and blend everything until there aren’t any whole beans left, but the soup itself is still pretty chunky. Stir in the sour cream, fresh cilantro, and lime zest until they’re blended into the soup, then serve everything up and enjoy.

If you liked this soup and are looking for some new recipes with black beans, next time try Chipotle Black Beans, El Pollo Loco BBQ Black Beans or Black Bean Dip.

Did you love this soup and want to try some more tasty entrees? You should check out my dinner page.

OTHER HEARTY SOUP RECIPES TO TRY

HOW TO MAKE BLACK BEAN SOUP

  • Reserve one cup of beans to the side.
  • Add the oil, beans, and garlic cloves to a large dutch oven over medium heat and cook for 5 minutes until the onions are translucent.
  • Add in the cumin, broth and salsa to the pan and bring to a boil, then reduce to a simmer for 15 minutes.
  • Add the immersion blender and blend until chunky but no whole beans remain, then add in the reserved beans.
  • Mix in the sour cream and lime juice and let cook 3 minutes to heat through.
  • Serve with green onions, cilantro and lime zest.

Classic Black Bean Soup

VARIATIONS ON BLACK BEAN SOUP

  • Veggies: Add on some diced tomatoes, fresh cilantro, bell pepper slices, or diced avocado to add some fresh veggies. A scoop of Homemade Salsa adds flavor and heat.
  • Spices: Try sprinkling in some Homemade Taco Seasoning, chili powder, black pepper, or red pepper flakes to mix up the flavor a little bit.
  • Vegan: With a simple change, this becomes easy vegan Black Bean Soup. All you have to do is cut out the sour cream. Use mashed avocado instead to get that creamy texture.

WHAT TO SERVE WITH BLACK BEAN SOUP 

HOW LONG IS BLACK BEAN SOUP GOOD?

  • Serve: Do not leave your Black Bean Soup out at room temperature for longer than 2 hours.
  • Store: Cover the whole pot of soup with plastic wrap or transfer it into an airtight container and put it in the fridge for up to 5 days.
  • Freeze: Cover the soup or put it in a sealable container and it will stay good frozen for about 12 months.

Black Bean Soup in dutch oven

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Dinner, then Dessert

Black Bean Soup

Black Bean Soup is an easy Mexican Soup Recipe that's hearty and healthy with black beans, salsa, garlic, sour cream and lime juice in just 20 minutes.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Mexican Black Bean Soup
PrintRate

Ingredients
 

  • 1 tablespoon vegetable oil
  • 30 ounces black beans , drained and rinsed
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 1 tablespoon ground cumin
  • 2 cups vegetable broth
  • 1 cup chunky salsa
  • 1/4 cup light sour cream
  • 1 lime , juiced and zested
  • 1/4 cup green onions , chopped
  • 1/4 cup cilantro , chopped

Instructions

  • Reserve one cup of beans to the side.
  • Add the beans, oil and garlic cloves to a large dutch oven over medium heat and cook for 5 minutes until the onions are translucent.
  • Add in the cumin, broth and salsa to the pan and bring to a boil, then reduce to a simmer for 15 minutes.
  • Add the immersion blender and blend until chunky but no whole beans remain then add in the reserved beans.
  • Mix in the sour cream and lime juice and let cook 3 minutes to heat through.
  • Serve with green onions, cilantro and lime zest.

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 704mg | Potassium: 392mg | Fiber: 7g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
Keyword: Black Bean Soup

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Black bean soup with avocado

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Absolutely divine. My family of five needed more as a main course than the recipe for ten provided, though, so I will be doubling … and won’t expect to have leftovers. Wonderful blend of flavors and spices. Thank you, Sabrina!!

    Reply