Black Bean Soup

February 6, 2018  ·  Published January 31, 2016

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Black bean soup definitely doesn’t quite get the attention it deserves. We all hear about broccoli cheese soup, potato soup, vegetable soup, chicken noodle soup and so on but black bean soup isn’t as popular as it should be. It’s so hearty, it’s healthy (mostly, we’ve got a bit of bacon for flavor here) and it’s totally satisfying. Plus it’s so easy to make!

Black Bean Soup

Flavorful Black Bean Soup

You need to make this easy black bean soup! Yes it may seem boring if you’ve never had it, but if you flavor it right by adding in things like bacon, poblano peppers, fire roasted tomatoes, some cumin and some ancho chili powder then incredibly delicious things happen!

Then of course if you finish it off with the bright tones of lime juice and the freshness of cilantro along with the creaminess of avocados and sour cream (or Mexican crema) you just know it’s got to be good.

I mean if anything has bacon and avocado in it then I’ll always approve.

Collection of Black Bean Recipes I Love:

  • You can add black beans to tacos (like I’ve done in each here 1, 2, 3).
  • You can toss them in to up the protein and fiber of a dish – like in this quick 30 minutes meal.
  • Of course they are wonderful in soups (like these options here 1, 2, 3, 4).
  • You can add them as part of the stuffing for bell peppers (1) or sweet potatoes (2).
  • And don’t we all love them tossed into a green salad?

How to make Black Bean Soup

How To Make Black Bean Soup

  • Puree about 1/3 of the black beans with some chicken broth (this will make it nice and creamy).
  • Sautee bacon and veggies.
  • Stir in chicken broth, black beans, tomatoes and spices.
  • Simmer 15 minutes.
  • Stir in fresh lime juice and cilantro and serve with toppings of your choice. So easy!

Easy Black Bean Soup in pot

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4.86 from 7 votes

Black Bean Soup

A hearty, creamy, protein rich black bean soup with lots of delicious flavor! The toppings add extra goodness and tortilla chips are the perfect accompaniment.
Servings: 6
Prep5 minutes
Cook20 minutes
Ready in: 25 minutes


For serving (optional)

  • Sour cream , cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips


  • Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
  • Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing occasionally. Add in onions and poblano pepper and saute 3 minutes then add garlic and saute 1 minute longer. Stir in remaining chicken broth (3 cups). Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin chili powder and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Thin with more broth if desired. Stir in lime juice and cilantro and serve warm with desired toppings.
  • Recipe source: Cooking Classy
Nutrition Facts
Black Bean Soup
Amount Per Serving
Calories 460 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 1412mg61%
Potassium 1372mg39%
Carbohydrates 59g20%
Fiber 21g88%
Sugar 5g6%
Protein 22g44%
Vitamin A 465IU9%
Vitamin C 48.3mg59%
Calcium 144mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This post was sponsored by USAPulses & PulseCanada

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  • Aly

    This recipe is awesome. I sometimes add another can of beans to it to make it thicker.

  • Mandi

    Another great recipe, couldn’t find a poblano pepper so I used about 2 tbsps. of diced jalapenos and added an extra half can of black beans. It’s fantastic! Thank you!

  • Pamela

    Tried this tonight and it is very good. The only thing I omitted was the cilantro. Will absolutely make this again! I served it with cheese, a dollop of sour cream and served cornbread on the side.

  • Jody

    Came out delicious! I used two cubes of Knorr Chicken Broth in 4 cups of hot water in place of the canned broth. I also used a half of yellow and half of a red bell pepper in place of the poblano pepper.

  • Liz

    LOVED this recipe! Only tweaked a few things to fit my preferences and it was so easy, cheap, delicious, and satisfying!

    • Angie Vernon

      It shows 460 calories per serving. What amount of soup makes a serving. 1 cup, 2 cups? Thank you.

      • Jaclyn

        Jaclyn Bell

        Sorry I forgot to measure final volume. It would be 1/6th if the total yield.


    Love black bean soup. And you can’t make a mistake here. I love looking at all recipes and combine them… I do however use dried beans. Soaked overnight….. sometimes I add curry. Sometimes tomatoes sometimes jalapenos and red roasted peppers…but always carrots onions celery… a little vinegar at the end. …. cook to your taste…. I always eat mine with rice…..enjoy be creative. And love the recipe. Make it yours thanks for the ideas

  • Alison

    This has become a staple recipe in our house; my husband absolutely loves it! We sub out the bacon for a half pound of strip steak; I make a dry rub of salt, pepper, smoked paprika, chili powder, and garlic salt, and sear it in the pot for about 4 minutes. We dice it up while the onions & peppers are sautéing and toss it back in before adding the stock. I also like to throw in a bit of fresh corn to my bowl along with pico, avocado, and a bit of cheese, and serve with tortilla chips. Great as leftovers too!