Go Back
+ servings
black bean soup in white bowl topped with scallions and avocados
Print Recipe
4.84 from 6 votes

Easy Black Bean Soup Recipe

Enjoy this easy black bean soup any night of the week.  If you like your soup spicy, try adding in some diced jalapenos or a sprinkle or red chili flakes.
Cook Time30 mins
Total Time30 mins
Course: DIET, DINNER, LUNCH, soup + stew + chili
Cuisine: gluten free, Mexican, vegetarian
Servings: 4 servings
Calories: 307kcal
Author: Dani Spies


  • 1 tablespoon extra virgin olive oil
  • 1 large or 2 small yellow onions about 2 cups chopped
  • 3 bell peppers chopped
  • 6 coves garlic chopped
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 4 cans 15 ounces each black beans, rinsed and drained
  • 4 cups 32 ounces low sodium chicken broth*
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Optional toppings: sliced scallions diced avocado, cilantro, diced radishes, tortilla chips


  • Heat olive in a large pot over a medium heat. Add the onions along with a pinch of salt and cook, stirring periodically, for 5 minutes or until onions are just beginning to look translucent.
  • Stir in the bell peppers, garlic, cumin, chili powder, oregano, salt and pepper. Cook for about 5 minutes or until the peppers have softened and veggies are fragrant.
  • Pour in black beans and broth and bring up to a boil and then reduce to a gentle simmer and cook for 20-30 minutes, or until the broth is flavorful.
  • Scoop half of the soup into a blender (about 4 cups) and blend until smooth. Be careful not to fill your blender more than half way and start blending on low, allowing steam to escape from the blender.
  • Return the blended soup to the pot and a squish of fresh lime juice and adjust the seasonings. Serve with your favorite toppings and enjoy!



Calories: 307kcal | Carbohydrates: 27g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 58mg | Potassium: 900mg | Fiber: 10g | Sugar: 16g | Vitamin A: 11845IU | Vitamin C: 455.9mg | Calcium: 113mg | Iron: 6.6mg