Easy Black Bean Soup

GF V VG

The perfect vegan black bean soup recipe! It’s healthy, easy to toss together and super flavorful. Instructions included for the slow cooker and stovetop.

When it comes to get dinner on the table, it doesn’t get much simpler than this black bean soup recipe! I’m tempted to include this in the #EBFbasics series because I feel like everyone should know how to make an easy black bean soup.

I used my favorite spices and toppings for the version I’m sharing, but feel free to add any spices you’re dying to incorporate and top with your desired toppings. This recipe is really straight forward, but also completely customizable. And you can choose the cooking method too. I love making this soup in the slow cooker but you can also cook it on the stovetop too so I’m giving instructions for both. 

Bowl of black bean soup topped with avocado, cilantro, red cabbage, and lime.

Are Black Beans Healthy?

Yes! Black beans are packed with plant-based protein and a good source of fiber. One 1/2 cup serving of cooked black beans has over 7.5 grams of protein and fiber. They also have a ton of vitamins and minerals like iron, phosphorus, calcium, magnesium, manganese, copper and zinc. Learn more about the black bean health benefits here.

Spoonful of black bean soup out of the slow cooker.

Do You Need to Soak Dried Black Beans?

Yes, it’s best to soak dried black beans for several reasons – soaked black beans cook faster and more evenly, plus they’re easier to digest. People often get scared to work with dried beans because of the soaking process, but it’s really not hard, I promise!

To soak black beans, here’s what you do: put dried black beans in a large bowl and cover with cold water, by at least 2-3 inches. Let them soak overnight or for at least 8-12 hours. You’ll notice that the beans soak up some of the water and look a little bigger after soaking. This is normal. Once you drain and rinse the soaked the beans, they’re ready to be used in whatever recipe you’re making.

Two bowls of black bean soup topped with avocado, cilantro, green onion, and lime. Spoons, a dish cloth, and a bowl of plantain chips are next to the bowls.

Can Black Bean Soup Be Frozen?

Absolutely. Whether you choose to puree or keep your beans whole, you can prep and freeze this soup if you won’t be eating it the week you make it. I like to portion out a few servings for us to enjoy and then pop the rest in the freezer for a later meal. Meal prep=done! Black bean soup should keep in the freezer for at least 3 months. 

Ingredients in Black Bean Soup

Like I said earlier, feel free to tweak these ingredients based on what you have on hand! The list seems a little long but nine of fourteen ingredients are dried spices that you likely have sitting in your pantry. You’ve got this!

  • dried black beans – buy these from the bulk bin for the best deal 
  • veggies – garlic, onion and carrots 
  • spicescumin, chili powder, cayenne pepper, dried basil, dried oregano, bay leaf, pinch of cinnamon, sea salt and black pepper
Two bowls of black bean soup topped with cilantro, green onion, avocado, and lime. A bowl of plantain chips are next to the bowls of black bean soup.

How to Make Black Bean Soup

First things first, make sure you soak your dried beans! Figure out when you want to actually cook your soup and adjust accordingly. I like soaking my beans overnight so I’m ready to go, but if you’re making this recipe on the stovetop you can soak them during the day and they’ll be ready to use by dinnertime. 

Whether you’re making this in the slow cooker or on the stovetop, you want to cook your veggies first! In a saucepan or large soup pot, heat the oil and add your onions, carrots, garlic and sea salt. Cook, stirring occasionally, for about 10 minutes or until the onions are translucent and beginning to brown.

For the stovetop version you’ll add all the remaining ingredients right into the soup pot. If you’re making this recipe in your slow cooker, you’ll transfer the cooked veggies into your slow cooker at this point and add all the other ingredients.

For the stovetop version, you’ll bring the mixture to a boil, reduce the heat and simmer for about 2 1/2 – 3 hours or until the beans are tender.

For the slow cooker, you’ll cover and cook on high for 6-8 hours or until the black beans are tender. 

Now… choose your own adventure: you can either keep the beans whole or puree them using an immersion blender or traditional blender to your desired texture. Pureeing will thicken the soup, but you can also leave a little texture if you don’t fully puree everything! I prefer it pureed just a bit so there’s still some texture!

Spoon the soup into bowls for serving and top with sliced avocado and fresh cilantro. Serve with a lime wedge and plantain or tortilla chips! You can also add a little sour cream and green onion.

Like this recipe? Here are other soup recipes you should try!

Easy Black Bean Soup

5 from 24 votes
The perfect black bean soup recipe! It’s healthy, easy to toss together and super flavorful. Instructions included for the slow cooker and stovetop.
Bowl of black bean soup topped with avocado, cilantro, red cabbage, and lime.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients

  • 1 pound (about 2 ½ cups) dried black beans, soaked and rinsed
  • ½ Tablespoon olive oil
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 4 cloves garlic, finely chopped
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • pinch of cinnamon
  • ½ teaspoon sea salt + more to taste
  • ½ teaspoon ground black pepper + more to taste
  • 8 cups vegetable broth
  • for serving: chopped fresh cilantro, avocado and lime wedges

Instructions
 

  • Soak the beans overnight or about 8-12 hours. (see notes above). Drain and rinse.
  • In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  • Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for about 2.5 – 3 hours, or until the beans are tender and creamy. Remove bay leaf.
  • At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. I like to puree just until pieces of the beans are still visible. This makes the soup thick, but keeps a bit of the texture.
  • Taste soup and season with additional salt and pepper, if needed. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.

Slow Cooker:

  • Soak the beans overnight or about 8-12 hours. (see notes above). Drain and rinse.
  • In a saucepan, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes.
  • Place cooked veggie mixture in your slow cooker and add all the other ingredients except the lime, cilantro and avocado. Stir to make sure everything is combined.
  • Cover and cook on high for 6-8 hours, until beans are tender and creamy. Remove bay leaf and follow instructions for blending and serving above.

Video

Notes

  • To make this with canned black beans, you’ll need about 3 (15 ounce) cans of black beans and you can decrease the broth as well. You’ll likely need about 4 cups of broth, but feel free to add more if the soup is too thick. 

Nutrition

Serving: 1/6 of recipe Calories: 199kcal Carbohydrates: 42g Protein: 14g Fat: 6g Sodium: 512mg Fiber: 22g Sugar: 4g
Course: Lunch/Dinner
Cuisine: Soup
Keyword: black bean soup, slow cooker black bean soup

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    60 comments
    1. Kimberly
      August 20, 2021 AT 12:46 pm

      I’m wanting to make this to save in the freezer… What is the best way to reheat after freezing? Also, does it have to be cooked before freezing or can I just prep the vegetables and put it all in a bag?

    2. Becky Helzer
      April 24, 2021 AT 10:28 pm

      5 stars
      So, so good! I love black bean soup, and this recipe is my new favorite! I cooked mine in my Instant Pot after first microwaving my dried black beans for 10 minutes and then letting them stand for an hour. I sautéed the onion, carrot, and garlic, then added the drained beans and remaining ingredients, cooked for 45 minutes, then waited for 25 minutes before releasing the remaining pressure. I gave the soup a quick whizz with my immersion blender, then served it with a squirt of lime juice! Yum! Thank you for a great recipe!

      1. Brittany Mullins
        April 26, 2021 AT 11:08 am

        Yay! So glad this black bean soup was a hit, Becky! Thanks for the review. It means the world to me!

    3. Becky Helzer
      April 11, 2021 AT 6:03 pm

      5 stars
      I have been on the hunt for years for the elusive perfect black bean soup recipe, and this is it! The combination of spices and beans and veggies is exactly what I’ve been hoping to find, and this will go on my “Favorites” Pinterest board so I never lose it! I made this in my Instant Pot. I microwaved the black beans for 10 minutes, then let them sit on the counter for an hour while I did other things in the kitchen. I sautéed my veggies in the Instant Pot, then added the spices and other ingredients and cooked it all for 45 minutes, then let it sit for 25 minutes before I released the remaining pressure. I made this last week, and I’ve been enjoying it since then. I swear, it gets better with each passing day! Thanks for a fantastic recipe!

      1. Brittany Mullins
        April 12, 2021 AT 12:22 pm

        Woo!! That makes me so happy to hear, Becky! Thanks for making this soup and coming back to leave a review. It means the world to me.

    4. Kerri
      February 1, 2021 AT 9:12 pm

      5 stars
      Made this tonight. It was so delicious! My whole family loved it. Best black bean soup we’ve ever had! Thanks for the great recipes!

      1. Brittany Mullins
        February 3, 2021 AT 10:29 am

        Woo!! I’m so glad it was a hit!! Thanks for the review, Kerri. I so appreciate it. 🙂

    5. Marie
      January 6, 2021 AT 12:58 pm

      I’d like to try this soup with canned beans, do I still need that much broth? Can’t wait to try it!

      1. Brittany Mullins
        January 6, 2021 AT 8:32 pm

        Yes – you should be fine using the same amount of broth with canned beans. Just make sure to rinse and wash your beans before using them.

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