Black Bean Soup

Ingredients & Substitutions

Here I explain the best ingredients for my black bean soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Black Beans – I use canned black beans to keep this recipe quick, but you can definitely cook dried beans if you have time. I always drain and rinse the canned ones, which improves their flavor and texture.
• Veggies – I used green bell pepper, white onion, and fresh garlic. I actually first made this black bean soup recipe with onion powder (1 tablespoon) and garlic powder (3/4 teaspoon) because I was out of fresh, and you certainly can, but it tasted much better when I used fresh ones for the final version. Feel free to use other colors of bell peppers, too.
• Chicken Broth – I usually grab reduced sodium broth from the store for convenience, but homemade broth makes it even better. If you want this soup vegetarian or vegan, use vegetable broth instead. And if you’re not, bone broth is a great way to sneak in extra nutrition.
• Fresh Cilantro – I always chop cilantro fresh before stirring it in, but in a pinch you can use 2 tablespoons dried.
• Heavy Cream – Optional, but I recently started adding it to make the soup a little creamy and cut the heat. You can use full-fat coconut milk for a dairy-free option, half and half to lighten it up, or just skip it.
• Spices – A mix of smoked paprika, ground cumin, chili powder, and sea salt gives the soup its earthy base with a hint of smokiness and warmth.
• Olive Oil – For sauteing the aromatics. Avocado oil is good, too.
• Lime Juice – A squeeze of lime at the end brightens everything up.

How To Make Black Bean Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Sauté the veggies. Heat some oil in a large pot, then add the bell pepper and onion. Cook until and just starting to brown. Toss in the garlic and stir until it smells amazing.
2. Pour in the broth, beans, and spices. Give it a good stir and simmer together, so the flavors meld.
3. Blend for texture. I like to blend about three-quarters of the soup so it turns creamy but still has some whole beans for texture.
4. Finish and enjoy! Pour the blended black bean soup back into the pot, stir in lime juice and cream (if you’re using it). I like to serve with fresh avocado and extra cilantro.

Recipe Variations

Want to change things up a little? Here are some easy ways to tweak this black bean soup:

• Protein – This soup is already pretty high protein, but if you want to add meat (I’ve used beef while a reader told me she used sausage), feel free to cook it in the same pot at the start. Just set aside and add it back in at the end. You can also toss in leftover shredded chicken or even glazed ham.
• Vegetables – Sometimes I toss in carrots and celery together with the peppers and onions.
• Extra heat – My recipe has a gentle kick as-is, but if you prefer a more spicy black bean soup, add a pinch of red pepper flakes, stir in diced jalapeños with the veggies, or even try a spoonful of canned chipotles in adobo sauce when you add the broth.

Serving Ideas

There are so many easy ways to round out this black bean soup:

• Toppings – I love adding sliced avocado and fresh cilantro, as shown above. You can also do a dollop of sour cream, guac, or salsa, or even a handful of crushed tortilla chips.
• Salad -I like pairing this one with taco salad, a fresh cabbage slaw, or even shrimp avocado salad.
• Main Course – Serve it alongside cilantro lime chicken for a full meal, or use it as a starter with your one of my favorite Mexican dishes.