Dinner · Mexican-inspired

Easy Black Bean Soup

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 5, 2026

This black bean soup comes together in one pot with pantry cans and a few fresh aromatics, so it's perfect for a busy weeknight. A quick blend gives it a creamy, thick body without any cream, and the toppings let everyone build their own bowl. It's cozy, filling, and ready in about 40 minutes.

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Easy Black Bean Soup

Why you'll love this

  • Ready in about 40 minutes with mostly pantry staples.
  • One pot means easy cleanup.
  • Creamy and thick with no cream at all.
  • Easy to customize with your favorite toppings.

EveryDayMeal recipe

Easy Black Bean Soup

Prep
10m
Cook
30m
Total
40m
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, to taste kosher salt
  • pinch, to taste black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 3 cups chicken stock
  • 1 bay leaf
  • sour cream, for garnish
  • avocado, sliced, for garnish
  • fresh cilantro, for garnish
  • lime, cut into wedges, to serve

Equipment

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

Instructions

  1. Heat the olive oil in a large pot over medium heat, then add the chopped red onion and cook until soft and translucent, about 5 minutes, so the base tastes sweet instead of sharp.
  2. Stir in the jalapeno and garlic and cook until fragrant, about 2 minutes, watching so the garlic doesn't brown and turn bitter.
  3. Add the tomato paste and stir to coat the vegetables, cooking about 1 minute more to deepen the flavor and take away the raw tomato taste.
  4. Season with salt, pepper, cumin, and chili powder, stirring so the spices coat everything and bloom in the hot oil.
  5. Pour in the drained black beans and chicken stock, add the bay leaf, and bring to a boil, then immediately drop to a gentle simmer.
  6. Simmer until the soup thickens slightly and the flavors meld, 15 to 20 minutes, adding a splash more stock if you like it thinner.
  7. Remove the bay leaf and let the soup cool for a few minutes, then blend with an immersion blender to your preferred texture, from silky smooth to chunky.
  8. Ladle into bowls and top with a dollop of sour cream, sliced avocado, and cilantro, with lime wedges on the side for squeezing.

Tips from the kitchen

  • Blend only part of the soup if you want some whole beans left for texture.
  • Rinsing the canned beans well cuts down on excess sodium and keeps the color bright.
  • Taste before serving and adjust salt, since canned beans and stock vary in saltiness.

Estimated nutrition per serving: 320 cal · 16g protein · 45g carbs · 10g fat

Make it your own

  • Swap the chicken stock for vegetable stock to make it fully vegetarian.
  • Stir in a handful of corn or diced bell pepper for extra texture and sweetness.
  • Add a splash of hot sauce or extra jalapeno if you like more heat.

Storing & make-ahead

Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a little stock or water to loosen. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

Can I make this without a blender?
Yes. Mash some of the beans against the side of the pot with a wooden spoon or potato masher for a thicker, rustic texture.
How do I make it spicier?
Leave the jalapeno seeds in, add a second jalapeno, or stir in a pinch of cayenne or a few dashes of hot sauce.
Can I use dried beans?
You can, but you'll need to soak and cook them first. Use about 4 1/2 cups cooked beans in place of the 3 cans.
Is this good for meal prep?
Absolutely. It reheats beautifully and the flavor deepens overnight, so it's great to make ahead for lunches.

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