Bowl of black bean soup with quesdillas

Black Bean Soup

  • Author: krazykitchenmom
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


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. 



  • 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


  1. In a dutch oven or large soup pot, heat olive oil on medium high.
  2. Add onions and jalapenos and cook for 5 minutes.
  3. Stir in cumin, chili powder, garlic powder and red pepper flakes and cook for 1-2 mintues.
  4. Add chicken stock.
  5. Mash 1 can of the bean in a bowl using a potato masher or a fork
  6. Add the 2 cans of whole beans and the 1 can of mashed beans to the soup pot.
  7. Bring the soup to a boil.
  8. Reduce it to a simmer and cook for 30 minutes.
  9. Serve topped with sour cream, jalapeno pepper slices, salsa, and a squeeze of fresh lime.


This soup is really good served the day after you cook it.

  • Category: Soups/Stew
  • Method: Stove-Top
  • Cuisine: Tex Mex