Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. It's absolutely delicious and naturally vegan, vegetarian and gluten free!
Updated by Kathryne Taylor on July 10, 2024
Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.
Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. This lightly creamy black bean soup is packed with flavor.
This homemade soup is a million times better than the store-bought variety. Read the comments if you don’t believe me just yet!
How to Make The Best Black Bean Soup
A few notes and tips before you get started:
You don’t need a long list of ingredients for complex flavor. Basic, fresh aromatics like onion, carrots and celery make all the difference. Just cook them until they’re nice and tender.
Briefly sauté the cumin, garlic and red pepper flakes to enhance their flavor. Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded.
To achieve the perfect soup texture, purée a portion of the soup in the blender until it’s super creamy. Then stir it back into the pot. Ta da! Now you have black bean soup with tender beans and a lightly creamy consistency, no cream required.
Black Bean Soup Storage Tips
I should mention that this recipe makes quite a lot of soup. Leftovers will keep well for four to five days, so it’s perfect for weekday lunches.
You can also freeze this soup. I always freeze my soup in pint-sized mason jars, leaving room for expansion at the top and waiting to screw on the lids until the soup has fully frozen. Then I just defrost it later.
Slow Cooker Black Bean Soup
Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). If you give that a try, will you please let me know how it turns out?
Please let me know how this soup turns out for you in the comments! I’m always so eager for your feedback and hope my recipes turn out wonderfully for you.
Craving more hearty vegetarian soups? Don’t miss the following soup recipes on Cookie and Kate:
- Vegetarian Chili
- Butternut Squash Chipotle Chili
- Pinto Posole
- Mexican Quinoa Stew
- Best Lentil Soup
- Plus my cookbook has eight of my favorite soup recipes!
Watch How to Make Black Bean Soup
Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups (32 ounces) low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Suggested sides: Chunky avocado salsa, a little green salad, quesadillas or a grilled cheese sandwich.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Made it, learning to cook and love it, your pics are amazing! Thanks for the share :)
You’re welcome, Teena!
Hello ! I’m new here, but excited to try your kale/quiona soup today and also stumbled upon this black bean soup – excited to try that too! Love your addition of avocaodes and ideas for side dishes…..my question is – if I start with dry beans – can you suggest an adaptation or should I just cook the beans separate and use them already cooked – as if out of the can??? Thank you!
Hi Christine! I would probably cook the beans separately, just because I’m not sure on timing/liquid amounts for cooking it all together.
thank you – really enjoying your blog – thanks for sharing your talents with all of us!
I made half a batch to try it. Wish I’d made the full batch. :)
I made this tonight….delicious!
I added a chipotle en adobe for extra heat.
I like a lot of beans, so next time I’d add either one more can, or cut back on the broth by a cup.
Love the addition of the fresh lime juice and cilantro
Working to fill my freezer with healthy grab and go lunches for my husband and me and this recipe was great. I made it as is, with 6 cups home cooked black beans. Delicious!! I ate it with chopped avocado and a crispy toasted corn tortilla.
I love eating this with something crunchy on top, too. Thanks, Regina!
I made this soup today, and am having it for lunch, just delicious. I used beans that I had cooked from a package of dry beans the day before. Just the right amount of spice for me and the lime juice and cilantro make it taste so fresh. I will definitely be making this again.
Wonderful! Thanks, Colleen.
Hi Kate! We recently went vegan and I am SO happy I found your recipe today! I just heard my dad yell from the other room- I LOVE THIS SOUP!!!! Nothing left between the three of us. EXCELLENT! Wouldn’t change a thing! THx Kate!!
Haha! That image made me laugh. I’m so happy everyone enjoys it!
I used red bell pepper and jalapeño instead of the carrots and celery that I sautéed with the onions for a more Mexican flair. This was a simple flavorful recipe. Thanks!
That sounds spicy and delicious, Alicia!
Just made this after baking your amazing banana muffins and. It. Is. Incredible!
Only had one tin of black beans but it worked really well with pinto beans. Also added some cinnamon, paprika and chilli powder and some portobello mushrooms and spinach at the end. The fiancé said it’s “one of the best meals you’ve ever made”.
He’s currently on his second bowl and has shotgunned it for dinner tomorrow night! Cheeky. Consistency was great.
Thank you for such a delicious and healthy recipe. What a super star.
This is so kind, Georgiana! I’m so glad the two of you enjoyed it. :)
I made it today for my vegan daughter and my vegetarian daughter. They both loved it! I made the beans fresh in the pressure cooker, so did not used canned. Other than that I followed the recipe to a tee, and I got a very yummy and hearty soup. Five stars from me!
Thanks so much, Carlos!
Hi…I am new to vegetarian and kapha ayurvedic cooking. I made this in my slow cooker and it is awesome.
I chose to saute the spices in the olive oil, add the veggies and stir into the spices. In the meantime I had the beans started on soup/stew, 6 hours on high.
I added all the veg and spices and came home to a wonderful meal.
Thank you so much for making my “new way of eating” something yummy and healthy that I look forward to! Who knew?
PS: the program will only allow me to rate this a 3 star but I give it a 5
This is such a kind comment, Suzanne! I’m so glad my recipes could make this new journey a little easier and more exciting for you.
Just made this tonight and it was wonderful! Thank you for this great recipe, we’ll definitely be making it again :)
Great to hear that, Natalie! Thanks.
I made this soup last night and absolutely loved it. I added more red pepper flake because I love spicy. I added cilantro cheese and tortilla chips as a garnish. Avocado and salsa would be delicious too. I took it to work and my co-workers want the recipe because the loved it so much. Thank you.
Thanks, Shannon! So glad this was such a hit.
I am eating this right now. Yummo!
I doubled the red pepper and used rice vinegar because I couldn’t find sherry vinegar. So good. Thinking about trying it with the spiced beans to add a little more kick.
Yum! So glad you enjoyed it, Aaron.
This was wonderful! I did make it in the slow cooker and it turned out to be delicious! I followed the exact same steps as in this recipe and then just left everything in the slow cooker for 6 hours on my slow cooker’s “low” setting. I always get the best results with soups in the slow cooker.
Next time I think I will try it with dry black beans to change the texture slightly.
Thanks for the slow cooker notes, Maura! That’ll definitely help other readers in the future.
Hm I’m one of the only boys commenting here. They sure are missing out! Third time making; this is so good and can be both a soup OR a chip dip. I don’t know much about cooking procedures and since you’ve proven to be someone to trust I’m learning a lot. Could you please do a tomato bisque soup??
Ryan, thank you! So glad you’re enjoying the soup. I actually have a tomato soup recipe in my cookbook, Love Real Food! It’s rich and creamy, but there’s no cream in it. :)
Kate I need your help!
First of all- I love this soup. It’s so delicious and chock full of flavor and I’ve made it probably once a month since I found it.
In an effort to make all of my recipes healthier I’ve sworn off canned beans and now make them myself from the dry bean. Also, I have begun making my own vegetable broth.
Yesterday I subbed my beans and stock in this recipe… and it’s not good :( It tastes like bean water. I upped all the spices, even added a few additional to try and give it a punch (chili powder, Worcestershire) and it’s still not very good.
I know the sodium content probably got cut down by 70% from the beans and broth but I can’t imagine just adding salt would fix this. Any help is appreciated, I don’t want to lose this recipe :(
Love this recipe! I’ve made this multiple times for the family… it never disappoints! We normally top it with avocado, cilantro, & green onions and it tastes great.
Great! :) Thanks, Megan.
I threw together a spur of the moment 4th of July party for 15 people, starting to plan only at 9pm on the third. Most of the menu was pretty easy, but I needed dishes for the people with celiacs, dairy protein allergy, tomato allergy, (like can’t even roam the smallest cross contamination type severe), and vegetarian people. I googled in a bit of a panic and landed here. This recipe was extremely easy and everybody with all those different dietary needs could all eat it. I did have to eliminate the vegetable broth as I couldn’t fine one without tomato, but it really wasn’t necessary. I just used water and a little extra of each of the onion, celery, and carrots and let it simmer for a bit longer than directed. It was an absolute hit and all my guests were asking to take some home and wanted the recipe. I am so glad I stumbled onto this page.
Ah, you are such a kind friend, making sure everyone’s needs are met! I’m so glad this fit the bill and turned out to be a hit. Thanks for commenting, Maggie!
This soup is great for a light summer meal as well. It is delicious, really great flavor with the combination of veggies and spices. I just had it with guacamole and tortilla chips on the side.
Thanks, Charity! The garnishes send it over the top.
I am the Slow Cooker Soup maker in the house hold. I combine the soup ingredients in the morning and serve them as a start to supper. Currently we have six people in our home: Japanese, Taiwanese, English, young, middle aged and very old. The Spicy Black Bean Soup is a favourite with everyone. My wife said it was one of the best soups I have ever made. We add cilantro and serve with tortilla chips for crunch. We also add a dollop of Greek yogurt to round out the flavours. P.S. The soupis also great the next day for lunch. Cheers,
Thank you, John! I’m so glad this was a hit with your diverse household. :)
Made this last night for the first time and it was so delicious that I’m making it again tonight! I’ve made a few other black bean soup recipes in the past and was always disappointed. This one is so simple and so tasty – it’s black bean magic ;)
Thank you, Fiona! Black bean magic should be its new title! :)
Haven’t made it yet but will — it looks great. One quibble: the link to “Nutritional Information” brings up only the standard disclaimer. I’m sure that’s an oversight, please correct it–some of us really pay attention to this information. Thanks!
Hey, Marfanne! Sorry about the glitch with the nutritional info–I’m trying to figure out what’s going on with it. What browser are you using? Chrome, Safari, Firefox, etc.?
Hi, I was wondering if you might have a recommendation for a mild, not-spicy version of this soup? I’m very sensitive to spicy food but love black beans and soup! (PS: I just discovered your blog this weekend and made the steel cut oats recipe, they turned out awesome!)
Hi Paul! Just omit the red pepper flakes.
best black bean soup i’ve ever had. Thank you!
That’s great to hear, Mary!
I really appreciate your review and feedback, Mary! I am happy to hear you enjoyed it so much!
Love this review! Any idea how many cups per serving size?
I’m guessing about 1.5? Sorry for the confusion!
Delicious! Made this for dinner on a blustery fall evening. I arrived home with groceries in hand at 6:30 and dinner on the table by 7:25, so this was fairly quick. Made the recipe exactly as written, with the addition of a giant sweet potato. I added the potato near the end of the veggie cooking time, but before I added the beans and broth. Turned out perfectly!! Served with some crusty sourdough bread, sour cream, and avocado. Love this recipe – thank you!
Seriously the BEST black bean super ever!
Thank you, Rhonda! I really appreciate the review.
I added finely chopped spinach to mine and some white rice
It looks so delicious and yummy..! And also healthy soup. Thank you for sharing this healthy recipe.
You are welcome!
This soup was phenomenal! It is so easy, I have already made it twice and I’m craving the half I just put in the freezer. THANK YOU!
You are welcome! I love that you have made it twice already. Win! Thank you, for your review.
The half-blended step works so so well!! It makes this soup so deliciously and with the lime and coriander it just makes this dish so tasty. I omit the spice as I can’t deal with spice and it’s still so good. I must have made 20 portions of this soup since I found it a few months ago!
Thank you for sharing your experience, Evie!
I’ve made this soup about 5 times and love it. I always add a teaspoon of freshly ground coriander (from whole seeds) and a can of cream style corn- so delicious and simple!
I love that! Thanks Kerry.
I am a new fan of you and Cookie. It seems I am late getting to know you as I have lots of friends who use your recipes a lot. The black bean soup is dee-vicious and easy to make…I have made your slaw as well and what a hit! I want to try everything!!
I made this soup tonight for dinner. It was delicious! So filling as well. I added one jalapeño to the veggies and a little bit of paprika and chipotle chili powder just to add some spice. I served with a “toppings bar” including cojita cheese, avocado, sour cream and tortilla chips. My husband and teenage girls really liked this as well. I will definitely be adding this to my dinner rotations!! Thanks for the healthy and delicious recipe.
I love the idea of the toppings bar! So fun. Thank you for sharing what you did. If you would want to leave a star review since you liked it so much, that would be great!
Oops! Cotija cheese :)
I knew what you meant :)
Oh my goodness!!! Fantastic soup! Filling and hearty! Both my husband and I love this delicious soup. Served it up with blue chips and avocado humus! Simple to make. Thank you for this new staple to our menu ❤
So great! Thank you, Edee for sharing and for the review.
We made your delicious soup tonight and it’s a hit. Going into the “to be cooked again” pinterest folder. Thank you!
Hooray! I love that you have ‘to be cooked again’ folder. Genius! Thanks so much for the review, Gretchen.
I save every recipe I’ve made from you, Kate, in an app I have on my iPad mini called “Paprika”. (The mini on a stand makes for a great kitchen friendly cookbook). Seems most of my favorite recipes are from you!
Hello!
I made this and it was delicious! I will say mine came out a lot soupier than your pictures look and I was wondering if you had a tip for the next time I make it. I tried pureeing more of the soup but it didn’t quite get to that thickness.
Thank you!
Only blend about 4 cups of the soup. You don’t want to blend all of it. That will get the same thickness. I hope this helps!
I made this soup last night and it was amazing. The only thing I did differently was add 1 more can of black beans. Will definitely make it again. Thank you!
You’re welcome! Thank you, Kim for the comment. :)
This soup was absolutely perfect! I made it while I was sick and it was exactly what I needed! I added a little bit of chili powder in addition to the other spices, and topped it with avocado, sliced radishes, cilantro, and some shredded cheese. Will absolutely make it again! And my vegan fiance asked me to add it to our favorites list :)
I’m glad it helped make you feel a little better! Being sick is the worst. I appreciate your review, Chelsea.
I have made this a few times now and it is delicious every time. A plus that it is so easy to prepare.
That’s great! Thank you, Sarah.
So delicious and easy to make! Definitely will be a staple in this house
Great to hear! Thanks for sharing.
I used dried beans and kept adding water. I cooked it uncovered for hours. As a soup it was really, really good. I reheated it a few times and as it cooked down and thickened I then added some cheese and used it as a dip and it was even better! Definitely a keeper!
In the future I will definitely pre-cook beans and freeze in the same size as a can as it seems hard to find recipes with dried beans but I think the long simmering only improved the flavor!
Thanks this one makes in into my cook book :)
I found that if I am using dried beans, I soak in hot water for an hour and cook in pressure cooker for 30 mins to achieve the softness level I prefer. Soaking overnight in cold water works too but I personally don’t like that option.
My husband is vegetarian and whenever I give him a list of recipe options (“which sounds better: x, y or z?”), if this black bean soup is one of them, he picks it every time. When time allows I make a pot of black beans the day before and use 6-8 cups of cooked beans instead of canned. Doesn’t change the flavor, just reduces trash. We always freeze a few portions for later use and those are great days to pull something this good out of the freezer. Also love the idea of another reader to include nonfat greek yogurt with the toppings. Thank you, thank you, thank you!
That’s great to hear, Bobbi! It’s so good and simple, which I think is one of the best parts. Thanks for sharing your approach and for the review!
Hi Kate! I haven’t used dried beans much in cooking but would like to try using them for this recipe. If so, how would you adapt the recipe to use dried black beans?
I would prepare the beans prior to making this recipe. Follow the instructions on the bag. They usually need to soak overnight. Then you can just use this recipe as is. Hope that helps!
Thanks Kate! I’ll let you know how it goes. :)
I soak my dried beans for just a few hours, then cook in a pressure cooker for 30 min. Works beautifully every time.
If using dried beans, what amount should I soak to be equivalent to the four cans of black beans? I read 1.5 cups per can. Does that sound correct?
That sounds about right!
I always make this bean soup with brown/red beans and as you noted, the color of the black beans put me off making it with black beans. I am going to give it a try this weekend by reducing the quantity of the recipe … 1 can of beans rather than 4. If I like it, I can then make more. Like you, I usually freeze my red/brown bean soup for ease of use, and I garnish with sweet baked squash or ripe sweet plantain.
Thank you, Amy for sharing.
We adore this soup at our house! Kids and adults! My hubby is a big time carnivore, so I cook some chorizo separately for him to add to his. I also add some chopped fresh jalapeño to the veggies while they sauté if I have them on hand. So easy and so delicious!
I’m glad it can be enjoyed by the whole family!
You asked for comments on how it turned out in a slow cooker.
Since I planned to use a slow cooker, I used dried beans, soaked overnight, and guessed at 5 cups (soaked) as the equivalent of 4 cans of beans + liquid. Other than that, I followed the recipe precisely, up to the point of simmering, then dumped everything into the slow cooker on low and left it for about 10 hours. I finished it the same way, pureeing the soup and returning it with the slow cooker on high.
I can’t compare it to the stove top version, but it was wonderful. The beans hadn’t turned to mush, and the flavor was perfect. This was the fourth or fifth recipe I’ve tried from your blog, and every one has been excellent. It’s time to buy the book.
Thank you for sharing how you did it in the slow cooker!