This vegetarian Black Bean Soup is hearty and comforting. It’s filled with easy-to-find everyday ingredients like black beans, vegetables, seasonings, and broth.
This warm and easy-to-make black bean soup is a winter staple! This soup is great for any night of the week because it can be made quickly on the stovetop. It also makes great leftovers for lunch.
We love enjoying soup in the cooler weather and one of our favorites is this Creamy Chicken Stew. It’s creamy, hearty, and everyone goes back for seconds. Of course, my kids also really love this Tomato Basil Soup with a gooey grilled cheese sandwich or this easy Instant Pot Chicken Noodle Soup.
Reasons To Make This Vegetarian Black Bean Soup
- super easy to make
- you probably have everything in your pantry already
- use canned beans or soak your own black beans
- make it a spicy black bean soup or keep it mild
- very budget friendly
BLACK BEANS: Use canned for convenience or make your own before starting this recipe! You will need to soak about 3 1/2 cups of dry black beans.
SEASONINGS: I am using cumin, cayenne, oregano, and a bay leaf.
VEGETABLES: Onion, lots of garlic, carrot, and celery all add loads of flavor to this vegetarian soup.
BROTH: To keep it vegetarian use vegetable broth, but chicken broth works great too!
How To Make This Easy Black Bean Soup
VEGETABLES: Start by sauteing the vegetables until the onion starts to soften. Add the garlic and spices and cook stirring for 30 seconds.
BROTH AND BEANS: Add the broth and beans and season with salt and pepper to taste. Simmer covered for 15 minutes or until the beans are soft.
BLEND: Blend the soup in a high-powered blender for a smooth consistency or with a stick blender for a few chunks. You can also choose to blend only 1/2 of the soup leaving some beans whole for texture. The choice is yours. Blending it entirely will make a thick soup while only blending half will leave it a little looser.
Store cooled leftover soup covered in the refrigerator for up to 6 days.
Freeze completely cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheat on the stovetop over medium-low heat stirring frequently. Or reheat individual portions in the microwave.
Rinse the beans and add to a large pot. Fill with water so it is at least 2 inches above the beans. Cover and allow to soak for 8-12 hours. Or do a quick method by bringing the beans to a boil. Remove from heat, cover, and allow to soak for at least 2 hours but 4 is best.
Tips and Suggestions
VARIATIONS: It is easy to change up this soup to suit your needs and tastes!
- Add more vegetables to the soup like: zucchini, spinach, corn, or tomatoes.
- Make it spicy by adding jalapenos or more cayenne pepper.
- Add a big squeeze of lime juice after it’s done simmering for a Cuban flair.
TOPPINGS: Toppings are what really bring this soup to life so don’t be afraid to go crazy, lol!
All the toppings to start with as they really do bring the soup to the next level. You can also serve with Cornbread Muffins or Buttermilk Cornbread. If you are wanting to add a salad to the side you can try this Grilled Corn Salad with Tomato and Avocado, or a simple side salad.
Black Bean Soup
- 2 tablespoons oil of choice
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 6 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- 4 (15 ounce) (425g) cans black beans, drained and rinsed
- 4 cups (945ml) vegetable or chicken broth
- 1 bay leaf
- In a large pot saute onion, celery, and carrot over medium heat until the onion starts to soften. Add garlic, cumin, oregano, and cayenne. Stir and cook for 30 seconds.
- Add remaining ingredients and season with salt and pepper to taste. Bring to a boil. Cover and reduce heat to a simmer. Cook for 15 minutes or until vegetables and beans are soft.
- Blend soup in a high powered blender for a smooth consistency. Or blend only half of the soup to have whole beans for texture. If the soup is too thick for your liking thin with more broth.
- STORAGE: Store cooled leftovers covered in the refrigerator for up to 6 days.
- FREEZER-FRIENDLY: Freeze completely cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.