Best Black Bean Soup Recipe
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Unrated
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 -8 servings
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Course
Main Course, Soup
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Cuisine
Mexican
Best Black Bean Soup Recipe
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This healthy, mega creamy Black Bean Soup is made with EASY shortcut canned black beans and will have everyone swooning! It’s seasoned to perfection with earthy, smoky, spicy nuances and infused with elevated ingredients like diced green chilies, chipotle chili pepper, cilantro and lime. This vegan, gluten free, vegetarian black bean soup is a fabulous meal prep option (leftovers taste even better) or great for a crowd!
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, small, yellow
- 1 cup celery 1/4-inch dice, diced
- 1 cup carrot 1/4-inch dice, diced
- 1 red bell pepper chopped
- 1 poblano pepper chopped (optional
- 3-4 garlic minced, cloves
- 2 tsp EACH chili powder
- 2 tsp EACH ground cumin
- 1 tsp EACH smoked paprika dried; shared preparation note
- 1 tsp EACH oregano
- 1 tsp EACH ground coriander
- 1 chipotle chili pepper minced, in adobo sauce
- 2 cups vegetable broth
- 4 oz. cans black beans (not drained), divided
- 1 .5 oz. can diced tomatoes fire roasted
- 1 oz. can green chilies
ADD LATER
- 1/4 cup cilantro minced (2 TBS minced
- 1 tablespoon lime juice
- salt to taste
- black pepper to taste
- 1 recipe Pico de Gallo (or store-bought), optional, HIGHLY recommended for topping
- Greek yogurt topping options; shredded cheese unspecified; pickled red onions
- lime juice
- avocado
- tortilla chips
- cilantro
- cheese
- green onion
- red onion
- sour cream
- cotija cheese
Instructions
- Sauté vegetables: Heat oil in a soup pot over medium heat then add onion, celery, carrots, bell pepper and poblano pepper. Sauté until onions are softened, 8-10 minutes.
- Bloom spices: Add garlic cloves, chipotle pepper, and seasonings (chili powder, cumin, coriander, smoked paprika and oregano); sauté for 1 more minute.
- Bring to a boil: Stir in veggie broth and TWO cans beans and their juices. Cover, increase heat to high to bring to a boil. Meanwhile:
- Puree black beans: Blend remaining 2 cans beans (with juices), tomatoes (with liquid) and green chilies in a blender until smooth.
- Simmer: Stir puree into the soup, reduce heat to medium/medium-low and simmer for 15-20 minutes, uncovered, stirring often.
- Finish: Stir in the cilantro and lime juice. Add salt to taste. The soup will taste bland (even with all the spices) until you add enough salt. Serve hot with your choice of toppings, pico de gallo is my FAV!
Notes
- Storage: Black bean soup tastes better the next day so YAY for leftovers! The soup will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.
- Variations: See post for lots of ideas!
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