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This Black Bean Soup recipe is very easy to make. It uses canned black beans, canned tomatoes and a handful of other ingredients you probably already have in your pantry.
My Dad always dreamed of opening a restaurant that served nothing more than homemade soup and homemade bread. Unfortunately, that dream never came through. But his love for soup certainly lives on with me.
Soup is the one food that I could eat every day and for every meal. You can make it light, hearty, healthy, vegan, vegetarian, creamy, clear – I could go on forever. Soup is just that good.
My Black Bean Soup is a hearty dish that lets you decided how spicy you want to make it. BTW, we like it spicy at our house.
Did you know that black beans are actually called black turtle beans? They are a small shiny bean that has a creamy, yet mild taste which makes them the perfect canvas for a hearty soup. They are protein-rich and are a great source of fiber and potassium. Black beans are very popular in Latin American, Cajun, and Creole cuisines.
Canned or Dried beans
I used canned beans for this recipe. In fact, I always have 2-3 cans of black beans, pinto beans and cannellini beans in my pantry. I prefer to use canned beans because they are much quicker cooking and you still get all of the flavors and nutrients.
Soup and sandwich go together
What goes well with soup? A grilled sandwich! Think tomato soup and grilled cheese. The grilled cheese is best when it’s dipped into the hot tomato soup. I like to serve a simple grilled cheese quesadilla with salsa on the side with my black bean soup.
To make the simple quesadillas, simply add some shredded cheese to one half of a small corn tortilla shell; fold it in half, and grill it lightly on both sides.
Now you have a delicious “sandwich” to go with your soup.
Krazy kitchen mom tips
- Make sure you rinse the beans in tap water thoroughly before adding them to the soup. Canned beans are packaged with the liquid used to originally cook the beans. That liquid is full of extra sodium and starch that can affect the viscosity, color, and flavor of your soup. I recommend rinsing all canned beans before you use them.
- My special thickening trick for this recipe is to mash one can of the beans into a thick paste using a potato masher. If you don’t have a potato masher, you can use a fork. I add the mashed beans to the soup at the same time as I add the other two cans of beans. You could also substitute one can of black beans for one can of refried black beans.
- If you can restrain from eating this soup right away (I know it’s really hard to do), it’s much better after it sits for one day. It gets thicker and all of the flavors have a chance to really work together.
More delicious soup recipes
- Greek Lemon Orzo Soup
- Low Car Low-Calorie Tomato Soup
- Broccoli Cheese Soup
- Butternut Squash Soup
- French Onion Soup
- Tuscan Bean Soup
Black Bean Soup
- 3 15- oz. cans of black beans - rinsed and drained
- 16 oz. chicken stock you can substitute with vegetable stock
- 1 15- oz. can petite diced tomatoes substitute: fire roasted petite diced tomatoes
- 2 TBS extra virgin olive oil
- 1 small onion - diced
- 1 jalapeno - diced
- 1 jalapeno - sliced for garnish
- 1 TBS cumin
- 1/2 TBS chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes we like it extra spicy so we add 1 full teaspoon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Sour cream, a slice of jalapeno, and salsa for garnish
- Lime slices or wedges for garnish
- In a dutch oven or large soup pot, heat olive oil on medium high.
- Add onions and jalapenos and cook for 5 minutes.
- Stir in cumin, chili powder, garlic powder and red pepper flakes and cook for 1-2 mintues.
- Add chicken stock.
- Mash 1 can of the bean in a bowl using a potato masher or a fork
- Add the 2 cans of whole beans and the 1 can of mashed beans to the soup pot.
- Bring the soup to a boil.
- Reduce it to a simmer and cook for 30 minutes.
- Serve topped with sour cream, jalapeno pepper slices, salsa, and a squeeze of fresh lime.