Easy Black Bean Soup Recipe

A bowl of easy black bean soup topped with fresh cilantro and a dollop of sour cream, served with crusty bread.

Easy Black Bean Soup Recipe

This easy black bean soup is hearty, flavorful, and simple to make with pantry staples. It's perfect for a cozy weeknight meal and can be topped with sour cream, avocado, or cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 280

Ingredients Equipment Method Notes

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
3 clove garlic, minced
1 red bell pepper, diced
2 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
4 can black beans, drained and rinsed (15 ounces each)
4 cup vegetable broth
1 can diced tomatoes, undrained (14.5 ounces)
1 bay leaf bay leaf
1 tsp salt or more to taste
1/2 tsp black pepper
1 tbsp lime juice
2 tbsp fresh cilantro, chopped optional
sour cream, avocado, or shredded cheese for serving, optional

Equipment

Large pot
Wooden spoon
immersion blender
Blender
Cutting board
chef's knife

Method

Heat the olive oil in a large pot over medium heat.
Add the onion and red bell pepper, and cook for 5 to 6 minutes until softened.
Stir in the garlic, cumin, chili powder, and oregano, and cook for 1 minute until fragrant.
Add the black beans, vegetable broth, diced tomatoes, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes.
Remove the bay leaf. For a thicker soup, blend part of the soup with an immersion blender or transfer 2 to 3 cups to a blender and return it to the pot.
Stir in the lime juice and cilantro, if using.
Serve hot with your choice of toppings.

Notes

For a thicker texture, blend only part of the soup. Taste and add more salt if needed. Optional toppings like sour cream, avocado, or shredded cheese add extra richness.