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Bowl of black bean soup topped with avocado, cilantro, red cabbage, and lime.
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4.17 from 48 votes

Easy Black Bean Soup

The perfect black bean soup recipe! It's healthy, easy to toss together and super flavorful. Instructions included for the slow cooker and stovetop.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Lunch/Dinner
Cuisine: Soup
Keyword: black bean soup, slow cooker black bean soup
Servings: 8 servings
Calories: 199kcal

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