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.
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.
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.
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
- Yield: 10 Servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Course: Dinner
- Cuisine: American
- Author: Sabrina Snyder
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.
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 10 Servings, Amount per serving: 118 calories, Calories: 118g, Carbohydrates: 19g, Protein: 6g, Fat: 2g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 704mg, Potassium: 392mg, Fiber: 7g, Sugar: 2g, Vitamin A: 303g, Vitamin C: 6g, Calcium: 59g, Iron: 2g
All images and text © for Dinner, then Dessert.