Black Bean Soup

by Sabrina Snyder

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10 Comments

5 from 6 votes
6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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Black Bean Soup is an easy hearty, healthy vegetarian recipe full of warm Mexican flavors. Made with canned beans and ready in 30 minutes!

As the air cools, it’s the perfect time to make a large pot of Soup filled with warm Mexican spices like this easy Black Bean Soup. For more comforting soups with South-of-the-border flavor, try my Taco Soup and Chicken Tortilla Soup too!

Sabrina’s Black Bean Soup Recipe

This is a delicious, easy Black Bean Soup recipe that is packed with Mexican-American inspired flavors. It’s gluten free, and has a short cook time. It works perfectly as a vegetarian main dish or you can serve it up as a tasty side dish to other Mexican favorites like enchiladas or fajitas. No matter how you serve it, this soup is sure to warm you up on a cold winter night!

Recipe Card

Dinner, then Dessert

Black Bean Soup Recipe

Black Bean Soup is an easy, hearty, healthy vegetarian recipe full of warm Mexican flavors. Made with canned beans and ready in 30 minutes!
Yield 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican American
Author Sabrina Snyder
Cooked soup in a Dutch oven with sour cream dollop
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 salsa , chunky
  • 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: 197kcal | Carbohydrates: 32g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 1154mg | Potassium: 646mg | Fiber: 11g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 4mg

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About This Recipe

This soup isn’t just tasty and filling, it’s incredibly easy to make. You don’t need to soak any black beans, unseasoned canned beans work just as well and save you a ton of time. I also use jarred salsa to save some chopped plus it adds a ton of flavor without having to raid your spice cabinet. Once everything is in the pot, there is about 20 minutes total of cooking time.

All you have to do is saute some onion and garlic, then combine the beans and other ingredients in a large Dutch oven and simmer to infuse all the flavor. Once everything has simmered for a while, use an immersion blender to blend everything directly in the pot. You can leave some whole beans or puree it until it’s almost smooth. Finally you stir in the sour cream for a creamy richness and lime juice for some tang. Top it with fresh cilantro, green onions, and lime zest and enjoy with some warm tortillas or Cornbread.

How to Make

Time needed: 30 minutes

  1. Combine ingredients

    Reserve one cup of the beans for later. Add the oil, the rest of the beans, and garlic cloves to a large Dutch oven over medium heat and cook for 5 minutes until the onions are translucent.

  2. Simmer soup

    Add in the cumin, broth and salsa to the pan and bring to a boil. Reduce the heat to a simmer for 15 minutes.

  3. Blend

    Use your immersion blender to blend until chunky but no whole beans remain, then add in the reserved beans.

  4. Finish

    Mix in the sour cream and lime juice and let cook 3 minutes to heat through. Serve in bowls with green onions, cilantro and lime zest.
    Cooked bean soup in a pot

How to Store

  • Serve: Do not leave your cooked 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.

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Variations

  • Veggies: Add on some diced tomatoes, fresh cilantro, bell pepper slices, or diced avocado to add some fresh veggies.
  • Spices: Try sprinkling in some Homemade Taco Seasoning, chili powder, black pepper, or red pepper flakes for more warm Mexican flavor.
  • 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.

More Soups with Mexican Flavor

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Pot of cooked soup with sour cream dollop
Cooked with sour cream on top and avocados around pot

 

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. 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