Best Ever Black Bean Soup

This soup is packed with protein and fiber and is so easy to make. It’s also extremely frugal and tastes amazing! Definitely a must-try recipe for cold winter months!

This is the Best Black Bean Soup

I found this recipe in a recent issue of ALL YOU magazine and it looked easy, frugal, and delicious. Exactly my kind of recipe. 🙂

Honestly, I was not expecting this recipe to be as delicious as it turned out to be. I thought it would be yummy, but I didn’t expect it be one of those major winner recipes.

Jesse was out with Kaitlynn at her ice skating practice last night and when he walked in the door, his first remark was, “That smells so good.” And it did.

But it tasted even better than it smelled! In fact, I wanted to eat it straight from the soup pot. 🙂

Jesse kept commenting as he was eating it last night, “This is such a great recipe.” I totally agreed.

What surprised me most of all was that our kids loved it, too. They even asked if they could please eat the leftovers today.

It’s a simple recipe and it’s packed with good-for-you ingredients. If you wanted to kick it up a notch, you could add some hot sauce or salsa to it.

Black Bean Soup Recipe Ingredients

• 2 Tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, seeded and diced
• 4 carrots, diced
• 3 ribs celery, thinly sliced
• 1 Tablespoon chili powder
• 1/2 teaspoon cumin
• 6 cups chicken broth
• 4 15-oz. cans black beans, drained and rinsed (you can also make your own recipe-ready black beans)
• Salt and pepper

How to Make Black Bean Soup from Canned Beans

1. Heat oil in a large pot, saute onions, garlic, pepper, carrots, and celery over medium-high heat.

2. Stir occasionally and cook until softened.

3. Add chili powder and cumin and saute for a few more minutes.

4. Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.

5. Remove a few cups of the soup and puree in a blender.

6. Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.

How to Thicken This Recipe for Black Bean Soup

If you want your soup to be thicker, simply puree more of the bean soup and add it back to the soup pot.

You can also cook with less broth — just make sure you don’t let it get too dry.

What to Serve with Best Ever Black Bean Soup

This soup is delicious on its own, or served with some crushed tortilla chips, cheese, sour cream, and sliced avocado on top if you want to be a bit fancier!

If you have a family who isn’t really into meatless meals, you could add some cooked chopped chicken or ground beef.

A simple side salad and some chips and salad would pair wonderfully with this soup.

Black Bean Soup with Canned Beans Storage

Any leftovers can be refrigerated for several days in tightly sealed food storage containers — they are great for lunches later in the week!

Can you freeze Black Bean Soup?

Yes, you can freeze black bean soup, however, the beans might have a slightly “mushier” texture after they are defrosted.

Black Bean Soup Recipe FAQs

Recipe

Black Bean Soup from Canned Beans

Author Crystal Paine

Course Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

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Ingredients

  

1x2x3x

• 2 Tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 medium red bell pepper seeded and diced
• 4 carrots diced
• 3 celery ribs thinly sliced
• 1 Tablespoon chili powder
• 1/2 teaspoon cumin
• 6 cups chicken broth
• 4 15 oz. cans black beans drained and rinsed
• Salt and pepper

Instructions

• Heat oil in a large pot, saute onions, garlic, pepper, carrots, and celery over medium-high heat.
• Stir occasionally and cook until softened.
• Add chili powder and cumin and saute for a few more minutes.
• Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.
• Remove a few cups of the soup and puree in a blender.
• Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.

Nutrition

Serving: 8bowls | Calories: 69kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 694mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5870IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 1mg

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What are your favorite soups for fall and winter? Any recipes you think we must try? I’d love to hear!