When it comes to soup we mostly think of them as recipes for colder weather but this Black Bean Soup recipe is made with bright flavors like like lime and cilantro is great for enjoying any time of year.
Now I know what you’re thinking: soup from canned beans? But hear me out, canned black beans make this soup easy and fast to make. Plus, canned beans are also budget friendly.
Black beans are a a favorite of mine these Seasoned Black Beans are my go to side dish for any Mexican recipe. I also love adding them to salads like this Loaded Taco Salad, or in this Chicken Taco Soup.
How to make Black Bean Soup:
- black beans, canned
- vegetable broth
- salt and pepper
- lime juice (optional)
- cilantro (optional)
- red pepper flakes (optional)
- large pot
- cutting board
- sharp knife
- Using a colander drain and rinse four cans of black beans. Set the beans aside while you start the soup.
- In large pot over medium heat, add olive oil, onions and the carrots and cook until both are tender, this should take about 5 minutes.
- Add garlic, oregano, cumin, red pepper flakes (if using) salt and pepper. Continue cooking until fragrant, about one minute.
- Pour in the vegetable broth and black beans.
- Use an immersion blender set pulse to break down most of the beans and create a thick soup. Leave some of the black beans whole. If you don’t have an immersion blender read below in the Variations and Substitutions section for using a food processor or blender.
- Simmer the soup for an additional ten minuets stirring occasionally.
- Top with fresh chopped cilantro and a squeeze of lime.
My tips for this recipe:
- Pulsing the soup helps control the desired thickness. The consistency of this soup is thick and creamy with some whole beans and veggies. You can puree to your desired thickness.
- If using a blender, allow the soup to cool down a little before adding to blender. Then, pulse to your desired thickness/consistency.
- Be sure to drain and rinse the beans before preparing them. Beans are canned in liquid that holds a lot of starch and sodium. Rinsing the beans will make the less salty and improve the flavor.
Substations and Variations:
- You can swap the vegetable broth for chicken broth if you have that on hand.
- Add a finally chopped stalk of celery when you add you add the carrots and onions if you would like sneak in a some extra vegetables.
- Top the soup off with a garnish some of our favorites:
– shredded cheese
– fresh cilantro
– crushed tortilla chips
How to store:
Refrigerator: You can store leftover Black Bean Soup in a container with a lid in the refrigerator for 3-5 days. Reheat on a the stovetop over medium heat stirring occasionally. Or, in the microwave in one minute increments stirring between each until warmed through.
Freezer: Store soup in an airtight container leaving a couple inches near the top for the soup to expand as it freezes. Soup will remain good in freezer up to three months. Defrost in the fridge overnight then reheat on the stovetop or microwave.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
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Black Bean Soup
When it comes to soup we mostly think of them as recipes for colder weather but this Black Bean Soup is made with bright flavors like like lime and cilantro is great for enjoying any time of year.
- 2 tablespoons olive oil
- ½ cup onion diced
- ½ cup carrots chopped
- 2 tablespoons garlic minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 4 cans black beans drained and rinsed
- fresh lime juice optional
- cilantro optional garnish
In a large skillet or soup pot on medium heat, add olive oil, onion, and carrots and saute until onion is soft, about 5 minutes.
Add garlic, oregano, cumin, red pepper flakes, salt, and pepper. Continue cooking until fragrant, about 1 minute. Remove from heat.
Add vegetable broth and beans. Return to stove and bring to boil, then simmer for 10 minutes.
Using immersion blender, pulse to blend until thickened, leaving some of the beans whole. (You can also use a traditional blender.) *See notes below.
Continue to simmer 5 more minutes before serving. Remove from heat and stir in lime juice if desired.
Serve with cilantro, avocado, sour cream, a dash of hot sauce, and tortilla chips. All optional of course.
1 Pulsing the soup helps control the desired thickness. The consistency of this soup is thick and creamy with some whole beans and veggies. You can puree to your desired thickness.
2 If using a blender, allow soup to cool a little before adding to blender. Pulse to desired thickness/consistency.
3 Store leftovers in refrigerator 3-4 days. Reheat on stove or microwave, just make sure to stir well.
5 Can be frozen for up to 3 months
5 Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes