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Bowl of black bean soup with quesdillas

Black Bean Soup

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. 
5 from 7 votes
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Course: Soups/Stew
Cuisine: Tex Mex
Keyword: black bean soup, Mexican bean soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Laura Franco


  • 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.


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