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You are here: Home / Main Dish / Black Bean Soup

Black Bean Soup

March 31, 2022 by Susanne Leave a Comment

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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. 

A white bowl filled with Black Bean Soup garnished pieces of avocado and cilantro.

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. 

A spoonful of Black Bean Soup is held over a white bowl of soup.

How to make Black Bean Soup: 

Ingredients:

  • black beans, canned
  • vegetable broth
  • onion 
  • carrots
  • oregano 
  • cumin
  • garlic 
  • salt and pepper 
  • lime juice (optional) 
  • cilantro (optional) 
  • red pepper flakes (optional)

Measured ingredients needed to make this recipe presented in small bowls with a whole bunch of carrots and a small bunch of cilantro.

Equipment:

  • large pot
  • colander 
  • cutting board
  • sharp knife

Instructions: 

  1. Using a colander drain and rinse four cans of black beans. Set the beans aside while you start the soup. 
  2. 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. 
  1. Add garlic, oregano, cumin, red pepper flakes (if using) salt and pepper. Continue cooking until fragrant, about one minute.
  1. Pour in the vegetable broth and black beans. 
  1. 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. 
  1. Simmer the soup for an additional ten minuets stirring occasionally. 
  1. Top with fresh chopped cilantro and a squeeze of lime. 

Collage image showing step by step directions needed to make this recipe.

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. 

A soup pot of prepared black bean soup with a sprinkle of fresh chopped cilantro.

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: 

                   – avocado

                  – shredded cheese

                 – fresh cilantro 

                – crushed tortilla chips 

A white bowl filled with black bean soup sits in front of a stainless Steele pot of soup with a ladle inside.

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. 

Two white bowls filled with soup and garnished with avocados pieces sit next to a stainless steel soup pot.

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!

Susanne 

Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!

 

A white bowl filled with Black Bean Soup garnished pieces of avocado and cilantro.
Print

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. 

Course Main Course
Cuisine American
Keyword Black Bean Soup, Black Bean Soup Canned Beans, Easy Black Bean Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 66 kcal
Susanne Susanne

Ingredients

  • 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

Instructions

  1. 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.

  2. Add garlic, oregano, cumin, red pepper flakes, salt, and pepper. Continue cooking until fragrant, about 1 minute. Remove from heat.
  3. Add vegetable broth and beans. Return to stove and bring to boil, then simmer for 10 minutes.

  4. Using immersion blender, pulse to blend until thickened, leaving some of the beans whole. (You can also use a traditional blender.) *See notes below.
  5. Continue to simmer 5 more minutes before serving. Remove from heat and stir in lime juice if desired.
  6. Serve with cilantro, avocado, sour cream, a dash of hot sauce, and tortilla chips. All optional of course.

Recipe Notes

Notes:
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

Nutrition Facts
Black Bean Soup
Amount Per Serving (1 cup)
Calories 66 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 833mg36%
Potassium 79mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 2151IU43%
Vitamin C 3mg4%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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