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5.0 from 27 votes

Easy Black Bean Soup

Our easy black bean soup can be prepared in under 20 minutes! Made with tender black beans, fire-roasted tomatoes, onion, and bell pepper, this is an easy weeknight vegetarian meal that will fill up your whole family.  

Prep Time
10 mins
Cook Time
10 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 minced garlic  about 5 cloves
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • 3 (15 ounce can) black beans drained and rinsed
  • 1 (15 ounce can) fire-roasted diced tomatoes
  • 1 (7 ounce can) diced green chiles
  • 1-2 tablespoons Mexican hot sauce optional
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice about 2 limes
For Serving
  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados diced
  • 1 cup cotija cheese crumbled
  • 1/2 cup fresh cilantro chopped
  • 1 cup Mexican crema

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot, topped with tortilla strips or tortilla chips, diced avocado, crumbled cotija cheese, Mexican crema, and chopped fresh cilantro.

Notes

  • Using 1 pound of dried black beans: soak overnight, drain and add into the recipe with an additional 2 cups of water and simmer for an additional 45 minutes before blending.
  • You can add all of the ingredients to the slow cooker except for the lime. Cook on low for 6 to 8 hours or high for 3 to 4 hours.  Blend and add lime juice and garnish with what you want right before serving.
  • Using Saute mode, Heat cooking oil. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
  • Using Saute mode, Heat cooking oil. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
  • Add in remaining ingredients. Put lid on and set to high pressure for 10 minutes and natural release. Blend to your texture preference. 
  •  
  • Use Chicken broth or Vegetable broth interchangeably in this recipe based off what you prefer

Nutrition Information

Calories 415kcal (21%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 29g (45%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Cholesterol 43mg (14%) Sodium 1504mg (63%) Potassium 580mg (17%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 2123IU (42%) Vitamin C 44mg (49%) Calcium 248mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

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.