5 from 27 votes
Easy Black Bean Soup
Easy Black Bean Soup offers a thick, mildly spicy soup made by cooking onions, bell pepper, garlic, and warm spices before adding black beans, fire-roasted tomatoes, diced green chiles, and vegetable broth. The soup is partially blended for texture and finished with lime juice and optional hot sauce. It is garnished with tortilla strips, avocado, cotija cheese, cilantro, and Mexican crema for varied flavors and toppings.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
415 kcal
Course:
Main Course, Soup
Cuisine:
American, Tex-Mex
Ingredients
- 2 tablespoons vegetable oil
- 1 medium white onion diced
- 1 medium red bell pepper diced
- 5 teaspoons garlic about 5 cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 4 cups vegetable broth
- 3 (15 ounce can) black beans drained and rinsed
- 1 (15 ounce can) diced tomatoes fire-roasted
- 1 (7 ounce can) diced green chiles
- 1-2 tablespoons hot sauce optional, Mexican style
- 1/2 teaspoon salt
- 2 tablespoons lime juice about 2 limes
For Serving
- 3 cups tortilla strips or tortilla chips
- 2 medium avocado diced
- 1 cup cotija cheese crumbled
- 1/2 cup cilantro chopped, fresh
- 1 cup Mexican crema
Instructions
- Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the diced 1 medium white onion and 1 medium red bell pepper. Cook for 5 minutes, until the onion is soft and translucent.
- Add the minced 5 teaspoons minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon paprikaStir and cook for 1 minute to toast the spices.
- Pour in 4 cups vegetable broth, the drained 3 (15 ounce can) black beans, 1 (15 ounce can) fire-roasted diced tomatoes and 1 (7 ounce can) diced green chiles Bring the soup to a gentle simmer and cook for 5 minutes.
- Using an immersion blender, blend the soup slightly to thicken, leaving some texture. If using a countertop blender, blend about half of the soup, then return it to the pot.
- Turn off the heat. Stir in 1 to 2 tablespoons Mexican hot sauce (optional), 2 tablespoons lime juice, and 1/2 teaspoon salt, or to taste.
- Serve hot, topped with tortilla strips or tortilla chips, diced avocado, crumbled cotija cheese, Mexican crema, and chopped fresh cilantro.
Cup of Yum
Notes
- Using 1 pound dried black beans requires soaking overnight, then adding 2 cups water and simmering 45 more minutes before blending.
- All ingredients except lime juice can be cooked in a slow cooker on low for 6–8 hours or high for 3–4 hours; add lime and garnish before serving.
- Sauté mode can be used to first cook onions, peppers, and toast spices for 5 minutes before adding remaining ingredients.
- Pressure cooker option: cook on high pressure for 10 minutes with natural release, then blend to desired texture.
- Vegetable or chicken broth may be used interchangeably depending on preference.
Nutrition Information
Calories
415kcal
(21%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
43mg
(14%)
Sodium
1504mg
(63%)
Potassium
580mg
(12%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
2123IU
(42%)
Vitamin C
44mg
(49%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 415
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 43mg | 14% |
| Sodium | 1504mg | 63% |
| Potassium | 580mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 2123IU | 42% |
| Vitamin C | 44mg | 49% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.