Black Bean Soup

This Black Bean Soup is loaded with onion, garlic, carrots, celery, red pepper and tomatoes in a richly flavored broth.  And it’s perfectly seasoned with classic Mexican flavors.

This Black Bean Soup is loaded with onion, garlic, carrots, celery, red pepper and tomatoes in a richly flavored broth

EASY BLACK BEAN SOUP

You can easily make a complete meal out of this Black Bean Soup!   It’s richly flavored, filling and nutritious.  It’s really incredible when garnished generously with cooked corn and some pico and serve with tortillas to make a complete meal.

This Black Bean Soup is loaded with onion, garlic, carrots, celery, red pepper and tomatoes in a richly flavored broth

As the weather turns cooler, it’s time to break out the soup recipes!  This hearty vegetarian black bean soup recipe is one of my favorites.  

BLACK BEAN SOUP RECIPE

  • Extra-virgin olive oil
  • Yellow onion, peeled and chopped
  • Carrot, peeled and chopped
  • Celery stalks, peeled and chopped (include the leafy green parts)
  • Garlic cloves, minced
  • Small red pepper, chopped
  • Jalapeno, minced (optional)
  • Ground cumin
  • Dried oregano
  • Bay leaf
  • Canned black beans, rinsed and drained
  • Canned diced tomatoes, undrained
  • Low-sodium vegetable broth or chicken broth

HOW TO MAKE BLACK BEAN SOUP 

Easy directions for making stovetop black bean soup from canned black beans:

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Saute the onion, carrot and celery for about 5 minutes or until they soften.
  3. Add the jalapeno (if using), garlic, red pepper and cook for another minute. 
  4. Stir in the cumin, oregano and bay leaf.
  5. Pour in the beans, tomatoes and chicken stock.  Bring to a boil then reduce heat and cover.
  6. Simmer for 30 to 45 minutes or until the soup thickens.

BLACK BEAN SOUP CROCK POT

Here’s easy directors for making slow cooker black bean soup from dried beans:

  1. Combine the onion, carrot, celery, garlic, jalapeno, red pepper, cumin, oregano and bay leaf, beans and vegetable broth in a 5-7 quart slow cooker.
  2. Stir well,
  3. Place the lid on the slow cooker and cook on high for 6-8 hours.

BLACK BEAN SOUP FROM DRIED BEANS

And here’s easy directors if  you want to make stovetop black bean soup from dried beans: 

  1. In a large Dutch oven, heat olive oil over medium high heat.
  2. Saute the onion, carrot and celery for about 5 minutes or until they soften.
  3. Add the jalapeno (if using), garlic, red pepper and cook for another minute.  Add the cumin, oregano and bay leaf.
  4. Pour in the beans, tomatoes and chicken stock.  Bring to a boil and let boil 15 minutes.
  5. Reduce the heat to a simmer and cook partly covered for 1 to 2 hours or until beans are soft. 
  6. Add hot water or more broth as needed. 
  7. Stir occasionally and add hot water or more broth as needed.

VARIATIONS

  • Stir in 1/2 cup cooked long-grain rice or Spanish rice to the black bean soup after it has finished cooking if you want to make Black Bean and Rice Soup.  You may need to add a little more broth a bit if you do.
  • Toss in 1/2 cup corn (fresh or frozen) the last 5 minutes of cooking the soup if you want to make Black Bean and Corn Soup.
  • Add rice to the bowl before dishing it up if you don’t add rice to the soup
  • If you don’t add corn to the soup, then garnish with cooked corn and some tomato, red onion and cilantro.
  • Puree 1/4-1/2 of this soup if you want a creamier less brothy soup
  • Instead of adding jalapeno, you can add 1/2 teaspoon of canned adobo sauce

This Black Bean Soup is loaded with onion, garlic, carrots, celery, red pepper and tomatoes in a richly flavored broth

MORE BLACK BEAN RECIPES

How to Cook Black Beans

Quinoa Black Bean Burgers

Garlic Chicken with Black Bean Sauce

Vegetarian Black Bean Stew

Chipotle Black Bean Dip

Follow THE HARVEST KITCHEN on Pinterest for more great recipes!

Originally published March 2015 – Updated November 2019

This Black Bean Soup is loaded with onion, garlic, carrots, celery, red pepper and tomatoes in a richly flavored broth
Yield: 4 servings

Black Bean Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, peeled and chopped
  • 1 cup carrot, peeled and chopped
  • 2 celery stalks, peeled and chopped (include the leafy green parts)
  • 3 garlic cloves, minced
  • 1 small red pepper, chopped
  • 1 teaspoon fresh jalapeno, minced (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 1 19 ounce can black beans, rinsed and drained
  • 2 fresh corn cobs, grilled
  • 14 ounce can diced tomatoes, undrained
  • 4 cups low-sodium vegetable broth or chicken broth

Instructions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Saute the onion, carrot and celery for about 5 minutes or until they soften.
  3. Add the jalapeno (if using), garlic, red pepper and cook for another minute.  Add the cumin, oregano and bay leaf.
  4. Add the beans, tomatoes and chicken stock.  Bring to a boil then reduce heat and cover.
  5. Simmer for 30 to 45 minutes or until the soup thickens.

Notes

Garnish with fresh grilled corn kernels, chopped tomato, red onion and cilantro.  Serve with lime wedges.

3 Responses to “Black Bean Soup”

  1. Carolyn Jacobi — March 18, 2015 @ 4:35 am (#)

    Hi Debbie, I am so excited for you and your new website!  Congratulations!!
    No wonder you look so beautiful, you eat right.  I would love to meet Kyle! 
    Hope to get to see you and your Mom when I’m in CA next time..  Do hope your Dad is doing well.  Love you, Sweetheart, Mrs. Jacobi  

    • Deborah — March 18, 2015 @ 4:38 am (#)

      Oh my gosh!! You made my week, Mrs. Jacobi!! Kyle would LOVE to meet you too! We’ll have to arrange for that when you’re in California next visit! Love you too! You have no idea just how much!!

  2. Shelby @ Go Eat and Repeat — March 20, 2015 @ 8:47 pm (#)

    I love using black beans! They are so versatile and healthy. I can’t wait to try this soup!

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