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You are here: Home / 30 Minute Meals / Easy Black Bean Soup

Easy Black Bean Soup

30 Minute Meals Main Course Soups

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Easy Black Bean Soup

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This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree! 

A bowl of easy black bean soup in a white ramekin.

I consider myself to be well-rounded when it comes to food. I’m not really a picky eater, or at least I think so. Sure, there are certain foods that I won’t touch with a ten foot pole (I’m looking at you coleslaw, cottage cheese, cucumbers, celery, and potato salads). But, for the most part, I will try everything and like most of it, too.

So, it’s kind of strange to me that the first time I had black bean soup was about two years ago at a Mexican restaurant.

Now, I love black beans. Especially in this Black Bean Taco Quinoa Skillet, that Southwest Chicken and Rice Bowl, and this Sweet Potato Chili Pasta. But, in a soup? For some reason, I had never had it before! Strange, especially for a food blogger, right?

I was a little skeptical to try it, but once I did, I was hooked. And ever since then, I’ve been a black bean soup connoisseur. I’ve been on the hunt for black bean soups. Some I like, some were ok, and some weren’t worth having again. But, nevertheless, I still enjoyed them all.

Overhead view of creamy black bean soup in a white soup bowl.

So, it’s time for me to share this Easy Black Bean Soup! This creamy black bean soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree!

I will admit that I researched a lot of black bean soup recipes and had my fair share of recipe fails when trying to make this a 30 minute meal. Most black bean soups that I found were either made in the slow cooker or took more than 45 minutes to make. Fine if you have the time, but since we’re talking about 30 minute recipes today, that just wasn’t going to cut it.

After some trial and error, I finally perfected this black bean soup from scratch. It’s loaded with flavor and packed with deliciousness. The creamy texture, while still keeping some of the beans and veggies intact, makes this soup extra special.

Ingredients for Easy Black Bean Soup

I made this black bean soup with canned beans to save some time. Here’s what else you’ll need for this simple recipe: 

  • Olive oil
  • Garlic
  • Onion
  • Chicken broth
  • Ro-tel 
  • Chili powder and cumin
  • Black beans 
  • Lime juice 

Creamy black bean soup in a white soup bowl.

How to Make Black Bean Soup From Scratch 

This recipe really so easy to make, friends! Hence the name Easy Black Bean Soup! If you’re on the hunt for the perfect meatless Monday dish, or are just in need of a hearty soup, then look no further. I guarantee this soup will rival the restaurant versions.

  1. Heat the olive oil in a medium saucepan.
  2. Add onion and sauté until it begins to soften. Add the minced garlic and sauté an additional minute.
  3. Stir in the chicken broth, Rotel diced tomatoes, chili powder, cumin, salt, pepper, and black beans.
  4. Bring mixture to a boil. Then, reduce heat and simmer for 10-15 minutes.
  5. Transfer half of soup to a blender or medium bowl. Using a blender or immersion blender, blend until pureed.
  6. Pour pureed soup back into the pot. Add lime juice and stir.

Can I Freeze This Soup? 

Absolutely! This creamy black bean soup freezes incredibly well. It can be frozen for up to three months. To thaw, place in the fridge overnight or reheat gently in the microwave. 

What to Serve with Black Bean Soup

A simple side salad or a crusty slice of bread goes perfectly with a bowl of this quick black bean soup. If you need more side dish ideas, here are a couple to get you started: 

  • Corn and Tomato Salad
  • Southwestern Sweet Potato Salad
  • Apple Cranberry Pecan Salad
  • Skillet Cornbread
  • Cheesy Cornbread Muffins

Easy black bean soup in a white soup bowl.

Tips for the Best Black Bean Soup 

  • If you’re really looking to save time, buy the already diced onions that you can usually find in the refrigerated section of your grocery’s produce section. That way, you don’t have to dice the onion!
  • It’s all about texture! I like to puree half of the soup to create that creamy and thick texture, and leave the other half as is, which adds some chunkiness to the soup.
  • If you prefer a smooth and consistent texture, feel free to puree the entire batch.

Looking for more quick soup recipes? I’ve got you covered!

  • One-Pot Lasagna Soup
  • Creamy Mushroom and Spinach Tortellini Soup
  • One-Pot Chicken Fajita Soup
  • Creamy Tomato Tortellini Soup
  • Easy Cheeseburger Soup
This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree!
Print Pin

Easy Black Bean Soup

This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree!
Course Main Course, Soup
Cuisine Mexican
Keyword black bean recipe, soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 249kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion , diced
  • 2 teaspoons minced garlic
  • 2 cups low-sodium chicken broth
  • 1 can (14.5 ounce) Rotel diced tomatoes and green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper , to taste
  • 2 cans (14.5 ounce) black beans , drained and rinsed
  • Juice of one lime

Garnish

  • Cilantro
  • Lime wedge
  • Sour cream

Instructions

  • Heat olive oil in a medium soup pot or saucepan.
  • Add onion and saute until begins to soften, about 2-3 minutes. Add minced garlic and saute an additional minute.
  • Stir in chicken broth, Rotel diced tomatoes, chili powder, cumin, salt, pepper, and black beans. Bring mixture to a boil. Then, reduce heat and simmer for 10-15 minutes.
  • Remove from heat. Transfer half of soup to a blender or medium bowl. Using a blender or immersion blender, blend until pureed.
  • Pour pureed soup back into pot. Add lime juice and stir.
  • Serve immediately and garnish with cilantro, a lime wedge, and/or sour cream, if desired.

Notes

Lightly adapted from The Pioneer Woman.

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 39g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 797mg | Fiber: 13g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 4mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

 

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By Gayle | May 4, 2017

Comments

  1. Dawn - Girl Heart Food says

    May 4, 2017 at 6:36 am

    I love all the foods on your ‘not touch with a ten foot pole list’ lol!! I especially love cottage cheese! Once upon a time I didn’t like guac or cilantro, but love both now. Hmmm….what don’t I not like now? I don’t think I care for snails, but that’s not a far stretch to imagine and I’m sure there’s other stuff, but I just can’t think of. I do, however, love all kinds of beans and black beans are definitely at the top of the list! What a great soup with lots of flavour and so awesome that it can be prepped and made in 30 minutes! I bet this would be lovely with a cheesy quesadilla for dinner 🙂 Now I’m gettin’ hungry 😉 Pinned! Cheers to a fabulous weekend, my friend!

    Reply
    • Gayle says

      May 4, 2017 at 7:00 am

      Haha I so wish I liked cottage cheese! I remember ‘hoping’ I’d like it when I was younger and took a huge scoop at someone’s house, even though I knew I didn’t like it! 🙂 Thanks for the soup love, Dawn! Black bean soup is my new favorite!

      Reply
  2. Blair @ The Seasoned Mom says

    May 4, 2017 at 6:47 am

    Sounds delicious! I love your 30-minute meals, and Black Bean Soup has always been one of my favorites at Panera. This looks so simple and flavorful!

    Reply
    • Gayle says

      May 4, 2017 at 7:00 am

      Thanks, Blair! I will have to try Panera’s version!

      Reply
  3. Cheyanne @ No Spoon Necessary says

    May 4, 2017 at 7:33 am

    Lol! I will definitely eat all those foods on your “I won’t touch with a ten foot pole” list FOR you, Gayle! 😉 I’m not a picky eater, but I am a picky eater.. if that makes sense. Like, the only thing I refuse to touch is veal and ham, and then I can’t touch cocoa because of my allergy. But, while I will eat everything, I won’t eat a lot of it. I guess I’m not picky, but I am conscious of what I shouldn’t eat a lot of. Aaanyways, I adore black bean soup! It’s one of my favs and yours looks delicious! Plus you know I love your thirty minute meals!!! Pinned! Cheers, friend!

    Reply
    • Gayle says

      May 4, 2017 at 7:35 am

      Haha deal, you can take the foods I don’t like, and I’ll take your ham and everything chocolate! 🙂 Thanks for the soup love, friend!

      Reply
  4. marcie says

    May 4, 2017 at 8:54 am

    I LOVE black bean soup and it’s been forever since I’ve had it! It was so smart pureeing half and leaving the other half chunky. While I love smooth creamy soups, it seems more satisfying to me when there are chunks of beans, veggies, etc! This looks delicious Gayle and I need some for my lunch today!

    Reply
    • Gayle says

      May 4, 2017 at 9:05 am

      Thanks, Marcie! I usually like smooth soups too, but for some reason, the chunkiness works in this one! 🙂

      Reply
  5. Kelsie | the itsy-bitsy kitchen says

    May 4, 2017 at 9:18 am

    I LOVE black bean soup but I’ve never made it at home. WHY? I don’t know what I’ve been thinking all these years, considering that ummm, I love to cook. I’ll definitely have to try yours! I detest cottage cheese, too, BTW. How do people eat something that looks like that? I can’t even look at it too long without dying a little inside. Have a great weekend!

    Reply
    • Gayle says

      May 4, 2017 at 10:37 am

      Thanks for the sweet comment and for stopping by, Kelsie! I think you’ll love making black bean soup…it’s SO good! And I’m glad you shared my dislike for cottage cheese! 🙂

      Reply
  6. annie@ciaochowbambina says

    May 4, 2017 at 10:06 am

    This is absolutely perfect for these ‘still’ chilly spring days! They’re actually predicting flurries around us! I love black bean soup – this is happening!

    Reply
    • Gayle says

      May 4, 2017 at 10:38 am

      Thank you, Annie!

      Reply
  7. Demeter | Beaming Baker says

    May 4, 2017 at 10:08 am

    How’d you know I was just craving a nice, warm bowl of soup?? This soup looks like it would do just the trick! Also, how funny is it that almost all of the foods that you really don’t like start with a “c”?? All except potato salad! I’ve only had black bean in soup a few times… and it was super tasty! So now I’m totally drooling over this! Wishing you an awesome weekend ahead, Gayle. 🙂

    Reply
    • Gayle says

      May 4, 2017 at 10:38 am

      Haha that is so true, I didn’t notice my ‘c’ patters of foods! 🙂 Thanks for the soup love, Demeter!

      Reply
  8. Annie says

    May 4, 2017 at 10:13 am

    I love this! I must try it ASAP!

    Reply
    • Gayle says

      May 4, 2017 at 10:38 am

      Thanks, Annie! It’s SO good!

      Reply
  9. Kelly says

    May 4, 2017 at 1:36 pm

    I was a picky eater when I was younger but I have definitely gotten a lot better. It’s been so gloomy and rainy all week so a big bowl of this bean soup will definitely hit the spot! Looks so hearty and I’m loving all those yummy spices in here!

    Reply
    • Gayle says

      May 4, 2017 at 4:03 pm

      Thanks, Kelly! It’s been rainy here too and I need some sunshine (and soup)! 🙂

      Reply
  10. Liz @ Floating Kitchen says

    May 4, 2017 at 1:56 pm

    Now that you mention it, I don’t think I’ve ever made a black bean soup before. Although I do love them! I’ll have to make this recipe ASAP. Love that you kept some of the texture in here!

    Reply
    • Gayle says

      May 4, 2017 at 4:03 pm

      Thanks, Liz! I wish I would’ve made this sooner, it’s so easy!

      Reply
  11. Stacey @ Bake.Eat.Repeat. says

    May 5, 2017 at 9:32 am

    I’ve actually never tried black bean soup, but it’s one of those things that has been bugging me lately that I’ve never tried it! I love black beans and love Mexican flavours so I’m sure I’d like it, but haven’t yet tried. It’s happening soon – this looks amazing!

    Reply
    • Gayle says

      May 5, 2017 at 9:57 am

      Thanks for the sweet comment, Stacey! I’m officially hooked! 🙂

      Reply
  12. mira says

    May 5, 2017 at 11:42 pm

    Wow, this black bean soup looks amazing! Love it! I can’t believe how cold it is around here (60-s feels cold, right? ) Going to try it next week!

    Reply
    • Gayle says

      May 6, 2017 at 1:53 pm

      Haha yes, 60s does feel cold! 🙂 Thanks, Mira!

      Reply
  13. Kate @ Framed Cooks says

    May 6, 2017 at 1:47 pm

    Why have I never tried to make this at home? This looks perfect, especially since I am trying to streeeeeeeeetch out Cinco de Mayo as long as possible. 🙂

    Reply
    • Gayle says

      May 6, 2017 at 1:54 pm

      Yesss to Cinco de Mayo all weekend long! 🙂 Thanks, Kate!

      Reply
  14. Alice @ Hip Foodie Mom says

    May 7, 2017 at 6:27 am

    An easy black bean soup? Sign me up! love this!

    Reply
    • Gayle says

      May 7, 2017 at 7:14 pm

      Thanks, Alice!

      Reply
  15. Agness of Run Agness Run says

    May 16, 2017 at 7:03 am

    I try to prepare soups at least twice a week. Your recipe seems so finger-licking that I cannot wait to try, Gayle!

    Reply
    • Gayle says

      May 16, 2017 at 7:09 am

      Thanks for the sweet comment, Agness! This is my new favorite!

      Reply

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