Black Bean Soup is a hearty, flavorful stovetop soup made with canned black beans, diced tomatoes, cumin, garlic, and jalapeño. This easy black bean soup recipe combines simple pantry ingredients with fresh vegetables to create a satisfying meal that’s perfect for lunch, dinner, or meal preparation.
One of the best things about this recipe is that it uses canned black beans, so there’s no need to soak dried beans overnight. The beans cook with onions, carrots, tomatoes, and chicken broth, creating a savory soup with plenty of texture and flavor.
Ground cumin adds earthy warmth, while fresh jalapeño provides a gentle kick of heat. You can adjust the spice level by adding more or less jalapeño to suit your preferences.
The secret to this soup’s creamy consistency is blending a portion of the cooked mixture. Instead of adding cream or flour, you’ll puree three cups of soup and stir it back into the pot. This thickens the broth naturally while leaving plenty of whole beans and vegetables in every spoonful.
Start by heating olive oil in a large, heavy-bottomed pot over medium-high heat. Add chopped onion, carrot, and garlic, then sauté for approximately six minutes until the vegetables begin to soften.
Stir in ground cumin and chopped jalapeño. Add the canned black beans with their liquid, diced tomatoes with juice, and low-sodium chicken broth.
Bring the mixture to a boil, reduce the heat, and simmer covered for approximately 15 minutes, until the carrots are tender.
Carefully transfer three cups of soup to a blender and puree until smooth. A heat-resistant immersion blender on Amazon is another useful kitchen tool, although the original recipe uses a countertop blender.
Return the puree to the pot and simmer for another 15 minutes until slightly thickened.
Serve your homemade Black Bean Soup with chopped cilantro, green onions, crumbled feta cheese, or a spoonful of sour cream.
Pair it with Classic Mexican Guacamole or browse our Soup Recipes for more comforting meals.
This easy Black Bean Soup delivers rich flavor, satisfying texture, and plenty of versatility using everyday ingredients.
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Black Bean Soup
- Total Time: 3:00
- Yield: 4 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 to 2 teaspoons chopped jalapeño chile with seeds, divided
- 2 15- to 16-ounce cans black beans, undrained
- 1 15-ounce can petite diced tomatoes in juice
- 1 1/2 cups low-salt chicken broth
- Chopped fresh cilantro
- Chopped green onions
- Crumbled feta cheese
- Sour Cream – optional
Instructions
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.
- Mix in cumin and 1 teaspoon jalapeño.
- Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
- Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes.
- Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, sour cream and feta cheese separately.
- Prep Time: :30
- Soak: Overnight
- Cook Time: 2:30
- Category: Soup
- Method: Stove Top
No. This recipe uses canned black beans, so no overnight soaking is required.
The recipe thickens the soup by blending three cups of the cooked mixture and returning the puree to the pot.
Yes. Substitute vegetable broth for the chicken broth and choose vegetarian toppings.
This version contains jalapeño. Start with one teaspoon and add more to taste.
Yes. Cool promptly, divide into airtight freezer-safe containers, and freeze for approximately two to three months for best quality. Add fresh toppings after reheating.