This Black Bean Soup recipe is easy to make, full of flavor, and ready in 45 minutes with canned beans. What makes it special is the way Southwestern ingredients like cumin, coriander, and jalapeño peppers enhance the beans’ naturally rich, earthy taste without overpowering it. The result is a soup that’s both vibrant and well-balanced, perfect as a starter for Southwestern or Mexican-inspired dinners, or as a side with Layered Taco Salad.
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This Easy Black Bean Soup recipe came into my kitchen thanks to my friend Diane Reeder. One year, when Robert and I chaired a gourmet dinner at our ski club in Colorado, Diane contributed her puréed black bean soup to the menu. It was such a hit that it’s now a regular in our home – and I included it in my cookbook “Fresh Tastes“. Over time, I’ve kept her smooth, rustic style but made it my own with one simple addition – a touch of cornmeal, which both thickens the soup and deepens its flavor.
Why This Recipe Works
- Fast and fuss-free. Using canned black beans keeps the prep and cook time at around 45 minutes without sacrificing flavor.
- Balanced heat. Jalapeños give a gentle kick, and you can adjust the veins and seeds to suit your desired spiciness.
- Rustic elegance. Blended until smooth, this soup feels special enough for entertaining but is easy enough for a weeknight.
- Entertaining-friendly. Just as we served it at the ski club dinner, this black bean soup shines as a starter before a Southwestern or Mexican meal, or alongside my Taco Salad.
Easy Black Bean Soup Ingredients
Here are the everyday ingredients you’ll need for this quick black bean soup. They’re all easy to find at your local grocery store, and the exact quantities and prep details are in the recipe card below):
- Extra virgin olive oil – For softening the green onions.
- Green onion – Mild, fresh flavor that doesn’t overpower the beans.
- Black beans – I use canned for ease; scroll down to the next section for using dried.
- Garlic – For depth and aroma.
- Jalapeño peppers – Seeded and deveined for moderate heat; leave some/all the veins in if you want more spice.
- Cumin & coriander – Warm, earthy seasonings that complement beans beautifully.
- Tomato paste – Concentrated flavor that deepens the broth.
- Chicken stock – Gives body and adds moisture.
- Fresh cilantro – Brightens the flavors.
- Brown sugar – Just enough to balance the spice.
- Salt & pepper – Season to taste.
- Garnishes – Sprinkling of fried tortilla strips, dollop of sour cream, and a lime wedge are my favorites. Chopped avocado, sliced jalapeño, or bell pepper also make a pretty presentation.
Ingredient Variations and Substitutions
I think this easy soup is delicious as is, but it’s also flexible and can be modified based on what you have on hand or to suit your tastes. Here are a few ideas:
- Onions – Yellow or red onions work if you don’t have green.
- Dried beans – Use 3/4 pound dried black beans. Add them in place of the canned and simmer 1 1/2 to 2 hours.
- Tortilla chips – use as a garnish or place on the side in place of the tortilla strips.
- Cilantro-averse friends – I learned the hard way that some people have the gene that makes cilantro taste like soap (yes, it really is genetic!). Serving it on the side keeps everyone happy.
How to Make Black Bean Soup with Canned Beans
Here’s an overview of how to create this delicious soup; as with the ingredients, more detailed instructions are provided in the recipe card below.
- In a large pot, sauté the onions until just soft.
- Add flavor with beans, garlic, jalapeños, cumin, coriander, and tomato paste.
- Simmer with stock, cilantro, and sugar, partially covered, until the flavors meld.
- Using an immersion blender, blender, or food processor, blend the soup to your preferred consistency; I like it smooth but not silky.
- Season and serve with your favorite garnishes.
Quick Tip
Don’t overprocess the soup when puréeing; it can become too runny!
How to Thicken Black Bean Soup
I’ve tested a few methods for thickening this soup, and these are the two I found worked best:
- Cornmeal. Stir in 1 tablespoon cornmeal after blending. It thickens while adding subtle depth of flavor, without significantly changing the flavor profile.
- Don’t rinse the beans. The starch thickens the soup naturally, but it can make the flavor a bit saltier.
What Goes With Black Bean Soup
Here are my favorite dishes to serve with this soup:
- Layered Chicken Enchilada Casserole with Green Chile Sauce
- Ground Turkey Enchiladas Recipe
- Shredded Chicken Taco Salad
- Shrimp Tostadas
- Leftover Pork Chop Quesadilla Recipe
- Kidwell Family Tacos
- Grilled Shrimp Tacos with Mango Tomato Salsa
Make Ahead and Storage
This soup can be prepared up to 4 days ahead, placed in an airtight container and stored in the refrigerator. It can also be frozen for up to 2 months. Defrost overnight in the refrigerator and add a spoonful of stock if it’s too thick.
Quick Black Bean Soup FAQs
There are a few different ways to add more heat to this soup: 1. Leave in some/all of the jalapeño veins. 2. Stir in 1/4 to 1/2 teaspoon red pepper flakes. 3. Add a splash of hot sauce.
Yes, black beans are naturally high in protein and fiber. This recipe uses olive oil, fresh vegetables, and stock, so it’s wholesome without feeling like “diet” food.
Absolutely. Swap in vegetable broth for the chicken broth and skip the sour cream garnis
More Delicious Soup Recipes
Easy Black Bean Soup Recipe
Smooth, flavorful, and quick to prepare, this black bean soup makes a wonderful starter for a Southwestern or Mexican-inspired dinner, or a side dish with taco salad. Inspired by my friend Diane Reeder’s recipe from a Colorado ski club dinner, it’s blended for rustic elegance and finished with my favorite touch – a sprinkle of cornmeal to subtly thicken and deepen the flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 12 green onions, chopped (1 1/3 to 1 1/2 cups) – white, light green and some of the dark green portion
- 3 (15-ounce) cans black beans, rinsed and drained (see Note)
- 3 to 4 teaspoons chopped garlic
- 3 jalapeños (2 to 3 inches long), seeded and finely chopped (1/2 to 2/3 cup)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons tomato paste
- 4 1/2 cups chicken stock or broth
- 1 1/2 small bunches fresh cilantro, chopped (about 1 1/2 cups)
- 1 1/2 tablespoons light brown sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garnishes: fried tortilla strips, sour cream, lime wedges
Instructions
- In a large stockpot, heat olive oil over medium heat. Add green onions and sauté until soft, 6 to 7 minutes.
- Stir in beans, garlic, jalapeños, cumin, coriander, and tomato paste. Cook, stirring often, for 5 minutes.
Add stock, cilantro, and sugar; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. - Remove from heat; let cool slightly. Purée with an immersion blender (or in batches in a blender) until smooth. Return to pot, season with salt and pepper.
- Reheat gently and serve with garnishes.
Notes
Dried beans: Use 3/4 pound (2 to 2 1/4 cups) dried beans; cook 1 1/2 to 2 hours.
Cornmeal thickener: Stir in 1 tablespoon cornmeal after blending; simmer 2 to 3 minutes.
Spicier version: Leave in some/all of the jalapeño veins.
- Category: Soups, quick and easy
- Method: Stovetop
- Cuisine: Southwestern
