Easy Black Bean Soup

If there’s one thing I can always count on in my kitchen, it’s the stash of black beans in my pantry. They’ve seen me through snow days, last-minute dinner guests, and those “oops, I forgot to defrost the chicken” kind of nights. This easy Black Bean Soup recipe is my go-to when I want something cozy, hearty, and wallet-friendly, without hovering over the stove all evening.

Over the years, I’ve tested a lot of black bean soups some too bland, too thick, not enough texture, not enough smoky flavor. This version is the one I keep coming back to. It’s smoky from chipotle and smoked paprika, bright with a squeeze of lime, and thickened just enough by blending some of the beans so you get that creamy-yet-chunky texture that feels like a hug in a bowl. 

We’re using canned black beans and mostly pantry staples, so this is a true “cupboard to table” kind of dinner like my Vegetarian Black Bean Chili and Pasta e Ceci. It’s naturally vegan, gluten-free, and you can dress it up with a big garnish board for a fun weekend meal or keep it super simple for busy weeknights.

If you love an easy, one-pot dinner that tastes like it simmered all day but was actually ready in about 30 minutes, this healthy Black Bean Soup recipe is going to be a new regular on your menu.

Ingredients For Black Bean Soup

• Black beans – Canned black beans keep this Black Bean Soup recipe weeknight-friendly and budget-friendly. You’ll rinse and drain them before they go into the pot. If you only have pinto beans or a mix of beans, those will work, too – the flavor will be slightly different but still delicious.
• Veggie base – A diced yellow onion, a red bell pepper (or poblano for a mild kick), and plenty of garlic make a flavorful base. No bell pepper? Use green bell pepper, more onion, a bit of celery, or even a few handfuls of frozen mixed peppers. Jarred roasted red peppers also work in a pinch – just pat them dry and chop.
• Spices – Ground cumin, smoked paprika, dried oregano, and a little coriander layer in that smoky, earthy flavor. If you’re missing coriander, you can skip it or swap in a pinch of chili powder. Regular paprika will work if you don’t have smoked, but the smoked paprika really boosts the “smoky black bean soup” vibe.
• Chipotle peppers – These are the secret weapon. They add smoky heat and depth without making the soup “burn your face off” spicy. If you’re spice-sensitive, start with half a pepper and a bit of the adobo sauce, then add more to taste. No chipotles? Use a pinch of chipotle powder or extra smoked paprika and a splash of hot sauce to finish.
• Canned tomatoes – Fire-roasted diced tomatoes bring a subtle smoky sweetness and a little texture. If you only have regular diced tomatoes, go for it – you can add an extra pinch of smoked paprika or a dash of liquid smoke to compensate. Crushed tomatoes can also work for a smoother soup.
• Vegetable broth – Low-sodium vegetable broth keeps this Black Bean Soup recipe vegan and lets you control the salt. Chicken stock works if you’re not keeping it vegetarian. In a pinch, use water plus a bouillon cube or paste.
• Extra flavor – A bay leaf quietly adds depth while everything simmers. Kosher salt and freshly ground black pepper wake everything up at the end. If you don’t have bay, you can skip it, just be sure to taste and adjust the seasonings before serving.
• Bright finish – Fresh lime juice lifts the whole pot and keeps it from tasting flat or heavy. Don’t skip the citrus! Lemon works in a pinch. Cilantro adds a fresh, herby note, if you’re not a cilantro fan, try parsley, green onion, or just more lime.

How to Make Black Bean Soup

This one pot Black Bean Soup recipe comes together in easily with just a few simple steps.

1. Sauté the veggies – Heat olive oil in a medium pot or Dutch oven over medium heat. Add the diced onion and bell pepper with a pinch of salt. Cook, stirring occasionally, until they’re softened and just starting to turn golden around the edges, about 6–8 minutes.
2. Bloom the garlic and spices – Stir in the minced garlic, cumin, smoked paprika, oregano, and coriander. Cook for 30–60 seconds, stirring constantly, until everything smells toasty and fragrant (this step wakes up the spices). Stir in the minced chipotle pepper and a spoonful of the adobo sauce and cook another 30 seconds.
3. Add the beans and simmer – Pour in the black beans, vegetable broth, fire-roasted tomatoes, bay leaf, salt, and a few grinds of black pepper. Stir well, then bring the soup up to a boil. Once boiling, reduce the heat to a lively simmer and cook for 12–15 minutes to let the flavors meld and the beans soften a bit more.
4. Blend for texture – Fish out the bay leaf and discard it. Use an immersion blender to partially blend about 1/3 to 1/2 of the soup right in the pot. You’re going for a creamy-chunky texture – some of the beans will be smooth and some will stay whole. If you don’t have an immersion blender, carefully transfer a couple of ladlefuls of soup to a blender, blend until smooth, and pour it back into the pot.
5. Finish and season to taste – Stir in fresh lime juice and cilantro. Taste and adjust – add more salt, lime, or chipotle/adobo for extra smokiness and heat. If the soup is thicker than you like, splash in a bit more broth or water until it’s your perfect consistency.
6. Garnish and serve – Ladle the soup into bowls and load them up with your favorite toppings: avocado, a dollop of sour cream or yogurt, tortilla chips, more cilantro, scallions, and extra lime wedges on the side.