Easy Black Bean Soup Recipe

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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.

This easy recipe comes from America’s Test Kitchen’s Five-Ingredient Dinners, and it’s proof that a handful of pantry staples can make a seriously flavorful soup.

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

1. 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.
2. 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.

Storage

Cool leftovers and refrigerate within 2 hours. Store in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months without the yogurt or sour cream stirred in. Thaw overnight in the fridge, reheat until steaming hot, then stir in the yogurt off the heat.

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. Looking for more cozy soups? My easy soup and chili recipes roundup is packed with Crockpot and Instant Pot favorites for busy weeknights.

Recipe Tips

• Don’t drain the beans. The liquid from the cans helps thicken the soup and gives it a richer, creamier body.
• Adjust the heat to your taste. Chipotle chiles in adobo can be spicy. Start with 2 tablespoons, taste after simmering, and stir in more if you’d like extra smoky heat.
• Mash to the texture you like. Mash more of the beans for a thick, creamy soup, or leave more of them whole for a chunkier bowl. An immersion blender works too; just pulse a few times so some beans stay whole.
• Take it off the heat before adding the yogurt. Greek yogurt or sour cream can curdle in boiling soup, so turn off the burner before stirring it in.
• Zest the lime before cutting it. It’s much easier to zest a whole lime. Then cut it into wedges for serving.
• Make it vegetarian. Use vegetable broth, and the whole soup is meat-free.
• Make it ahead. Like most soups, it tastes even better the next day once the flavors have had time to mingle.

Toppings to try: a sprinkle of fresh cilantro, shredded cheese, diced avocado, or crumbled tortilla chips.

Black Bean Soup FAQs

Is this black bean soup spicy?

It has a gentle, smoky heat from the chipotle chiles in adobo. For a milder soup that’s better for kids or spice-sensitive eaters, start with 1 tablespoon of chipotle, taste, and add more if you’d like. The yogurt or sour cream also helps cool things down.

How do I make black bean soup thicker?

Simply mash more of the beans. The more you mash, the thicker and creamier the soup becomes, with no flour or cream needed. You can also let it simmer uncovered for a few extra minutes so some of the liquid cooks off.

Can I use dried black beans instead of canned?

Yes. About 1 pound of dried black beans, cooked, equals the four 15-ounce cans in this recipe. Use some of the bean cooking liquid in place of the liquid from the cans.

Can I make this soup vegetarian or vegan?

For vegetarian, use vegetable broth. For vegan, use vegetable broth and swap the Greek yogurt or sour cream for a plant-based yogurt, or leave it out and add a squeeze of lime instead.

Can I make black bean soup in a slow cooker?

Yes. Add the beans with their liquid, the broth, and the chipotle to a slow cooker and cook on low for 4 to 6 hours. Mash the beans, then stir in the yogurt or sour cream and lime zest just before serving.

What should I serve with black bean soup?

It’s delicious with rice, a slice of cornbread, or tortilla chips for dipping. Add a crisp green salad or a simple slaw for a complete meal.

How long does black bean soup last?

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Refrigerate within 2 hours of cooking.

Can I freeze black bean soup?

Yes, for up to 3 months. For the best texture, freeze it before stirring in the yogurt or sour cream, which can separate when frozen. Thaw overnight in the fridge, reheat until steaming hot, then stir in the yogurt off the heat.

How do I reheat black bean soup?

Warm it on the stovetop over medium heat, stirring often, until steaming hot. The soup thickens in the fridge, so add a splash of broth or water if needed. If the yogurt is already mixed in, reheat it gently over medium-low heat so it doesn’t curdle.

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? It’s proof that a handful of pantry staples and one great cookbook can make a seriously flavorful dinner. If you make it, leave a star rating (it helps other cooks find the recipe) and tell me in the comments how you topped yours. Cilantro, avocado, or a big spoonful of sour cream? Don’t forget to pin it for your next busy weeknight!