This easy black bean soup is ready in 35 minutes, and flavored with veggies and chipotle that yield a healthy yet scrumptious cold weather meal. It’s make-ahead approved, freezer-friendly, hearty and fabulous!
Why You’ll Love This Black Bean Soup Recipe
Black bean soup doesn’t have to be difficult to make! You’ll love this recipe for so many reasons:
- Easy. It’s ready in 35 minutes!
- Make ahead. This soup lasts SO well in the fridge for 5 days and in the freezer for 4 months.
- Toppings, toppings, toppings. While this soup doesn’t need any toppings at all, set up a black bean soup bar with your family’s favorite toppings for some extra fun in the kitchen! Topping ideas below.
- Nutritious. This soup is packed full of black beans, veggies and spices. It’s low fat and loaded with healthy ingredients.
- Breakfast, lunch and dinner, oh my! Packed for lunch on the go, dinner in a pinch or even as a Southwest savory breakfast with Scrambled Eggs and Breakfast Potatoes With Crispy Shallots & Peppers, this soup is for every meal.
How to Make Black Bean Soup
Full instructions in the recipe card; this is just an outline!
Add olive oil, onions, carrots, and garlic to a large pot. Sweat mixture for 3-4 minutes over medium heat.
Add tomatoes, black beans, and chicken stock. Stir.
Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (for smooth soup) to blend to desired consistency. I use an immersion blender, and blend directly in the pot, so I can purée some beans while others remain intact.
Add chipotle powder and salt to taste, and stir. Cover and warm over medium heat until simmering and hot. Then turn heat to low until ready to serve.
Black bean Soup Ingredients
- Black beans – cans of black beans take the extra work out of cooking dried black beans. Of course you can cook dried black beans if preferred!
- Petite diced tomatoes – petite diced tomatoes can be found in a can. They add delicious flavor and texture to your black bean soup…and a touch of acidity!
- Chicken stock – chicken stock smooths and thins out the black beans, helping to yield a creamy, delicious soup. You can also use vegetable broth, but I always find that chicken broth has more flavor.
- Carrots – carrots add color and a touch of earthy sweetness.
- Garlic – garlic…because garlic!
- Spanish onions – sweet onions add texture, and a balanced sweetness and astringency.
- Extra virgin olive oil – a bit of olive oil helps us sauté our carrots, onion, and garlic.
- Chipotle powder – chipotle powder is the secret ingredient to the best black bean soup! It’s smoky, earthy, a little spicy. If you don’t like heat, I recommend using some smoked paprika and some chipotle powder, instead of just chipotle powder.
- Toppings – whatever toppings you like, go for it! Scallions, Healthy Baked Tortilla Chips, cheese, etc.
There isn’t enough space on the internet to write down all the amazing toppings that can be added to your black bean soup! But here’s my top 10:
- Chopped scallions or chives
- Shredded cheddar, jack or crumbled cotija cheese
- Lime wedges
- Healthy Baked Tortilla Chips
- Lime wedges
- Cornbread chunks
- Avocado chunks
- Cilantro or parsley
- Chopped jalapeños
- Chopped onion
Black Bean Soup Storage Tips
Storing: store in the fridge, covered, for up to 5 days. Let soup cool completely before covering.
Reheating: reheat in a pot on the stove over medium-low heat, covered, until hot. Or heat in the microwave in a covered container.
Freezing: freeze in a freezer-safe container for up to 4 months. Thaw in the fridge, or place frozen soup directly in a pot, reheating low and slow until hot. Add a dash of chicken stock if soup is too thick.
Frequently Asked Questions (FAQs)
Yes, this soup is very nutritious and very delicious! See nutrition facts below for more details.
Serve soup with quesadillas, Healthy Baked Tortilla Chips, Chipotle Corn Salsa, Juicy Baked Chicken Breast, or a Southwest Salad.
Spiciness depends on the chipotle powder used. Most chipotle powders are mild to moderately spicy. If you don’t like heat, use some smoked paprika and some chipotle powder, instead of just chipotle powder. You can also use chili powder as a substitute, but the soup will have more of a Mexican/Tex-Mex flavor. If you like your black bean soup really spicy, you can add a dash of cayenne pepper.
More Soup Recipes You’ll Love!
- Dad’s Split Pea Soup With Ham
- Rustic Italian Tortellini Soup With Sausage and Kale
- Best Easy French Onion Soup
- Best New England Corn Chowder Recipe
- Immersion blender (or regular blender or potato masher depending on desired consistency)
- 5 15-ounce cans black beans drained and rinsed
- 2 15-ounce cans petite diced tomatoes
- 2 cups low-sodium chicken stock
- 4 large carrots chopped
- 4 cloves garlic minced
- 2 medium Spanish onions chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chipotle powder or to taste
- Salt to taste
- Toppings of choice to garnish like scallions, cheese, tortilla chips, etc.
- Add olive oil to a large pot. Add onions, carrots, and garlic. Over medium heat, sweat mixture for 3-4 minutes until onions soften.
- Add tomatoes (with juice), black beans, and chicken stock. Stir.
- Use either a potato masher (for chunky soup), an immersion blender (for semi-chunky soup), or a blender (for smooth soup) to blend to desired consistency. I use an immersion blender, and blend directly in the pot (see video below for technique), so I can purée some beans while others remain intact.
- Add chipotle powder and salt to taste, and stir. Cover and warm over medium heat until simmering and hot. Afterward, turn heat to low until ready to serve.
- Add more chicken stock if your soup is too thick.
- You can use vegetable stock if preferred, instead of chicken stock.
- Most standard cans are about 15 ounces. Any weight between 14.5-15.5 ounces works.
- Spiciness depends on the chipotle powder used. Most chipotle powders are mild to moderately spicy. If you don’t like heat, I recommend using some smoked paprika and some chipotle powder, instead of just chipotle powder. You can also use chili powder as a substitute, but the soup will have more of chili-like flavor.
- If you like your black bean soup really spicy, you can add a dash of cayenne pepper.
- For more topping ideas, see the blog post above!