This black bean soup is a simple, healthy recipe that’s perfect for busy weeknights. Using canned beans keeps it quick, and it’s naturally vegan, vegetarian, and gluten-free – so everyone at the table can enjoy it!

Let me introduce you to my go-to black bean soup! It’s made with handy canned black beans and comes together fast. But thanks to fresh carrots, celery, and garlic, the flavor tastes bright and homemade every time.

A little cumin and a splash of sherry vinegar or lime juice give it a fresh Cuban twist that really wakes up the soup. It’s lightly creamy without any cream, yet packed with cozy, comforting flavor.

Trust me, this homemade version beats anything you’ll find in a can or carton. Don’t believe me? Just check out the rave reviews in the comments below!

How to Make The Best Black Bean Soup

Before we dive in, here are a few tips to get the best results:

No need for tons of ingredients to get big flavor. Simple fresh aromatics like onion, carrot, and celery make a huge difference. Just cook them gently until soft and fragrant.

Toast the cumin, garlic, and red pepper flakes briefly in the pot. This brings out their aroma and adds a nice depth of flavor. Then add the beans and broth and let it all simmer gently until the beans are perfectly tender and the flavors blend.

For that comforting soup texture, puree part of the soup until silky smooth. Stir it back in to get a creamy consistency without a drop of cream. It’s the magic trick that keeps this soup feeling luscious but light.

Black Bean Soup Storage Tips

This recipe makes a generous pot of soup, which is perfect if you want leftovers to enjoy throughout the week. It will keep in the fridge for up to four or five days, making it great for quick lunches or dinners.

And if you want to save some for later, this soup freezes beautifully! I like to freeze mine in pint-sized mason jars, leaving a bit of room at the top to let the soup expand as it freezes. Just wait to screw on the lids until the soup is fully frozen, and you’re good to go.

Slow Cooker Black Bean Soup

Some folks have successfully made this soup in a slow cooker, letting the flavors gently develop over several hours. If you decide to try the slow cooker route, please drop a comment and tell me how it turns out—I’m always curious about your kitchen experiments!

I’d love to hear how your soup turns out, so please share your thoughts in the comments! Your feedback truly means the world to me and helps me keep sharing recipes you’ll love.

Looking for more filling and wholesome vegetarian soups?

Watch How to Make Black Bean Soup

Spicy Black Bean Soup

This wholesome black bean soup is a breeze to make using canned beans. Thanks to fresh aromatics and a touch of Cuban-inspired spices, it’s full of flavor and completely satisfying. It’s naturally vegan, vegetarian, and gluten-free, so it fits many diets easily. The recipe makes a good-sized batch (6 to 8 servings) that’s easy to halve or freeze for later meals.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4 ½ teaspoons ground cumin
• ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) low-sodium vegetable broth
• ¼ cup chopped fresh cilantro (optional)
• 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

Instructions

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat until it shimmers. Add the onions, celery, and carrot along with a pinch of salt. Cook, stirring every now and then, until the vegetables are softened and fragrant, about 10 to 15 minutes.
2. Stir in the garlic, cumin, and red pepper flakes and cook for about 30 seconds until you can smell the spices blooming. Then add the black beans and vegetable broth. Bring everything to a simmer over medium-high heat, then reduce to maintain a gentle simmer. Let cook until the broth is flavorful and the beans are tender, about 30 minutes.
3. Carefully ladle about 4 cups of the soup into a blender and puree until smooth. Remember not to fill the blender above the max line and be cautious as the soup will be hot and steaming. If you have an immersion blender, you can blend right in the pot—just puree a portion until creamy.
4. Pour the smooth soup back into the pot and stir in the cilantro, sherry vinegar or lime juice, and salt and pepper to taste. Serve warm with your favorite toppings.

Notes

This recipe was adapted from The America’s Test Kitchen Healthy Family Cookbook.
Perfect sides to serve: Creamy avocado salsa, a crisp green salad, cheesy quesadillas, or a classic grilled cheese sandwich all go super well alongside this soup.

Nutrition Show NutritionHide Nutrition

The nutrition info provided comes from an online calculator and should be used as a general guide only. It’s not a substitute for personalized advice from a registered nutritionist. For more details, check out our full nutrition disclosure.

• Category: Soup
• Method: Stovetop
• Cuisine: Vegan