Easy Black Bean Soup Recipe
This Black Bean Soup is hearty, flavorful, and full of down-home comfort. Made with simple pantry staples and simmered to perfection, it’s a delicious way to enjoy a cozy bowl of goodness any night of the week. Whether you serve it with rice, cornbread, or a sprinkle of cheese on top, this easy soup delivers rich flavor in every spoonful.
Black Bean Soup is not only delicious, but it’s healthy too! Making this recipe does not take long because you can use canned black beans and prepared broth. A layer of smokiness comes from the addition of minced chipotle pepper to the soup. Serve it with rice and a colorful salad for a well-balanced meal.
Ingredients
For this tasty soup recipe, you need the following ingredients:
- 60 ounces black beans (4 – 15 ounce cans)
- 4 cups vegetable broth or chicken broth
- 2-3 tbsp minced canned chipotle chile in adobo sauce
- ½ cup plain Greek yogurt or sour cream
- 1 tsp grated lime zest plus lime wedges for serving
- salt and pepper to taste
How To Make Black Bean Soup
- Pour the cans of beans and their liquid, broth, and chipotle into a Dutch oven. Bring the soup mixture to a boil and then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the beans begin to break down – it should take around 20 to 25 minutes. Take a potato masher and coarsely mash the beans in the pot.
- Stir in yogurt or sour cream, lime zest, and season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges.
If you love cozy soups like this one, you’ll want to try a few more of my favorites. My Ham and Bean Soup is a true Southern classic, Cajun Potato Soup brings a little Louisiana flair, Crockpot Cowboy Soup is hearty and filling, and my Irresistible Crockpot Potato Soup is pure creamy comfort.
Black Bean Soup Recipe
Ingredients
- 60 ounces black beans (4 – 15 ounce cans, undrained)
- 4 cups vegetable broth or chicken broth
- 2-3 tablespoons minced canned chipotle chile in adobo sauce
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon grated lime zest plus lime wedges for serving
- salt to taste
- pepper to taste
Instructions
- Bring beans and their liquid, broth, and chipotle to boil in Dutch oven. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until beans begin to break down, 20 to 25 minutes. Using potato masher, coarsely mash peans in pot. Adjust consistency with extra hot water as needed.
- Stir in yogurt and lime zest and season with salt and pepper to taste. Serve with lime wedges.
Notes
Nutrition
Recipe Tips
- Sauté your aromatics. Cooking the onion, garlic, and spices first builds that rich, savory base.
- Blend for texture. Puree part of the soup for a creamy consistency while keeping some beans whole.
- Add toppings. A dollop of sour cream, a sprinkle of shredded cheese, or a diced avocado takes it to the next level.
- Make it ahead. Like most soups, it tastes even better the next day once the flavors have mingled.
Five Ingredient Dinners
Five-Ingredient Dinners is a cookbook from America’s Test Kitchen that offers affordable, easy recipes for busy nights.
With meals like Skillet Tortellini with Sausage and Cherry Tomatoes and Pork Chops with Gochujang Brussels Sprouts using common ingredients in uncommon ways, this book will save the day when you don’t have time to make dinner.
The only exceptions are salt, pepper, oil, and butter (these are separated from the other ingredients on recipe pages for at-a-glance reference).
Each recipe is introduced by a test cook or editor, who shares tales from their own home kitchens. Their surprising tricks add up to spectacular flavor when you use store-bought items in multiple ways within one dish.
Look for FIVE ingredient DINNERS: 100+ Fast, Flavorful Meals at your favorite bookstore or at Amazon.com.
Last Bite
Love this Black Bean Soup? Don’t forget to pin it, share it with a friend, or leave a comment below to tell me how it turned out. It’s one of those simple recipes that proves comfort food doesn’t have to be complicated!
