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 getting 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.

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

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 straightforward, 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 so I’m giving instructions for both. 

Spoonful of black bean soup out of the slow cooker.

Ingredients in Black Bean Soup

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. I include tips for how to prepare dried beans below, but mostly importantly, make sure you soak them! You can also use canned black beans instead.
  • vegetable broth – the base of this soup.
  • olive oil – just a little bit, to cook the veggies in.
  • veggies – garlic, onion and carrots come together and provide delicious flavor for this soup.
  • spicescumin, chili powder, cayenne pepper, dried basil, dried oregano, bay leaf, pinch of cinnamon, sea salt and black pepper.
  • toppings – fresh cilantro, avocado and lime wedges.
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.

How to Make Black Bean Soup

Soak Black Beans 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. 

Cook Veggies Whether you’re making this in the slow cooker or on the stovetop, you will 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 for about 10 minutes, stirring occasionally, or until the onions are translucent and beginning to brown.

For the Stovetop – Add all the remaining ingredients, including the pre-soaked beans, right into the soup pot with the vegetables. Bring the mixture to a boil, reduce the heat and simmer for about 2 1/2 to 3 hours or until the beans are tender.

For the Slow Cooker – Transfer the cooked veggies into your slow cooker and add all the other ingredients. Cover and cook on high for 6-8 hours or until the black beans are tender. 

Puree 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! If using a traditional blender, be careful! The soup will be hot. Blend in small amounts to prevent splattering hot soup everywhere.

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.

Black Bean Soup FAQ

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.

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 beans, they’re ready to be used in whatever recipe you’re making.

Can Black Bean Soup Be Frozen?

Absolutely. Whether you choose to puree or keep your beans whole, you can make and freeze this soup if you won’t be eating it when 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 tip – portion out serving sizes in individual bags prior to freezing to make defrosting a breeze. Black bean soup can be kept in the freezer for up to 3 months. 

Can I Use Canned Black Beans?

Yes! You’ll need about 3 15-ounce cans of black beans. Do not rinse, just add to the pot. You will only need about 4 cups of broth as opposed to the 8 this originally calls for. If the soup ends up too thick you can always add a little more.

How to Serve

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. If you’re not worried about this soup being vegan or dairy-free you can also sprinkle it with shredded cheese!

This soup would be delicious paired with my pumpkin cornbread muffins or almond flour crackers. If you want a boost of protein, you can add shredded chicken. Ground chicken or turkey would also be a nice addition. Just cook the protein first and then mix it into the finished soup.

More Filling Soup Recipes

Easy Black Bean Soup

4 from 48 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. 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. 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




    71 comments
    1. Jacquie
      February 19, 2022 AT 6:33 pm

      5 stars
      Great recipe – I’ve shared it with many friends!

      1. Brittany Mullins
        February 20, 2022 AT 1:26 pm

        Yay! I’m happy to hear that, Jacquie. Thanks for coming back to leave a review, I really appreciate it!

      2. Brittany Mullins
        February 20, 2022 AT 1:24 pm

        Woo! So happy to hear that, Jacquie. Thanks for coming back to leave a review and star rating, I really appreciate it!

    2. Ann Marie
      January 31, 2022 AT 8:49 pm

      Can I use chicken broth instead of veg broth?

      1. Brittany Mullins
        February 1, 2022 AT 9:46 am

        Hi Ann Marie! If you don’t need it to be vegetarian, yes! Using chicken broth instead of vegetable broth is just fine. Let me know how it turns out for you!

    3. Deb
      January 27, 2022 AT 3:02 pm

      This soup is easy and delicious. The spice mix is really good. Eating Bird Food has become my recipe site of choice. The healthy recipes are clear, easy to follow, and most importantly, delicious. Brittany frequently provides easy to use substitutes for items on the ingredient list. Excellent site.

      1. Brittany Mullins
        January 28, 2022 AT 5:57 am

        Ahh! This makes me so happy to hear, Deb. Thanks so much for making the soup, the review and the kind words. I so appreciate it!

    4. Laura
      November 13, 2021 AT 2:38 pm

      5 stars
      Hi, I should add 5 stars. (Newbie)

    5. Laura
      November 13, 2021 AT 2:37 pm

      Hi, love this soup. When simmering with stovetop method, lid on or lid off? Thanks

      1. Brittany Mullins
        November 19, 2021 AT 8:50 pm

        I left the lid off!

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