Dinner · Mexican-inspired

Easy Black Bean Soup

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 29, 2026

This black bean soup comes together in one pot with mostly pantry staples, and it tastes like it simmered all day. A quick blend at the end makes it creamy without any cream, and the toppings turn a simple bowl into something special. Perfect for a fast weeknight dinner.

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Easy Black Bean Soup

Why you'll love this

  • Ready in about 35 minutes with mostly pantry ingredients.
  • One pot means easy cleanup.
  • Creamy and hearty without any cream.
  • Easy to make vegetarian by swapping in vegetable broth.

EveryDayMeal recipe

Easy Black Bean Soup

Prep
10m
Cook
25m
Total
35m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • pinch kosher salt
  • pinch black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 3 cups chicken broth
  • 1 bay leaf
  • for garnish sour cream
  • for garnish avocado, sliced
  • for garnish cilantro, chopped
  • for serving lime, cut into wedges

Equipment

  • Large pot
  • Immersion blender or food processor
  • Cutting board
  • Chef's knife
  • Ladle

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes, so it turns sweet instead of sharp.
  2. Stir in the minced jalapeno and garlic and cook until fragrant, about 2 minutes, watching so the garlic does not brown and turn bitter.
  3. Add the tomato paste and stir to coat the vegetables, cooking about 1 minute to deepen its flavor and take off the raw edge. Season with a pinch of salt and pepper, the cumin, and the chili powder, stirring so the spices bloom.
  4. Pour in the drained black beans and chicken broth, then add the bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened and reduced, 15 to 20 minutes. Add a splash more broth if you want it thinner.
  5. Remove the bay leaf and let the soup cool for a few minutes. Blend with an immersion blender right in the pot (or in batches in a food processor) until it reaches the consistency you like, from a little chunky to fully smooth.
  6. Ladle into bowls and top with a dollop of sour cream, sliced avocado, and cilantro. Serve with lime wedges for a bright squeeze at the table.

Tips from the kitchen

  • Reserve a ladle of beans before blending, then stir them back in for a soup with some texture and body.
  • Taste before serving and adjust with more salt and a squeeze of lime, which wakes up all the flavors.
  • For a spicier bowl, leave some jalapeno seeds in or add a pinch of cayenne with the other spices.

Estimated nutrition per serving: 290 cal · 15g protein · 40g carbs · 9g fat

Make it your own

  • Use vegetable broth instead of chicken broth to keep it fully vegetarian.
  • Stir in a cup of cooked rice or corn for a heartier bowl.
  • Swap the sour cream for a dollop of Greek yogurt or a drizzle of hot sauce.

Storing & make-ahead

Store cooled soup in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen it. Add fresh toppings just before serving.

Good to know

Do I have to blend the soup?
No. Blend it fully for a smooth soup, partially for a rustic texture, or skip blending entirely if you prefer whole beans.
Can I make this vegan?
Yes. Use vegetable broth and skip the sour cream, or top with a dairy-free alternative and extra avocado.
How do I thicken the soup?
Simmer a few minutes longer, or blend more of it. To thin it out, just stir in more broth.
Can I use dried beans?
Yes, but cook them first. You will need about 4 to 5 cups cooked beans to replace the 3 cans.

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