Black Bean Soup Recipe (2024)

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by Mike Hultquist · Apr 10, 2020 · 28 Comments · Jump to Recipe

This spicy black bean soup recipe is easy, creamy and huge on flavor with loads of black beans and just the right amount of spice, a perfect weeknight meal.

Black Bean Soup Recipe

Who is ready for some Black Bean Soup? I am! I'm a huge fan of black bean soup, with all those earthy flavors. Black beans don't seem to be as popular as other beans for soups, which is a shame, because they're huge on flavor.

This is a quick and easy soup recipe, as we're using canned black beans today. This makes for a simple weeknight dinner that can be on the table in 40 minutes or so. The majority of the cooking is softening up your vegetables in a pot. The rest is simmering and waiting.

Easy enough, right? You can serve your black bean soup either creamy or chunky. Or a combination of both! That's normally how I do it. I like this soup somewhat creamy, but still with chunks of black beans for a bit of tasty texture.

Either way, it's very easy to customize to your texture and flavor preferences, which I discuss in the recipe tips and notes section below.

Let's talk about how to make black bean soup, shall we? Homemade soup is the best!

Black Bean Soup Ingredients

Olive Oil.
Vegetables. Onion, carrots, bell pepper, jalapeno peppers, celery, garlic.
Seasonings. Chili powder, cayenne, paprika, oregano, cumin, red pepper flakes, salt and black pepper.
Black Beans. Use canned black beans for a quick and easy recipe.
Chicken Broth. You can use vegetable broth.
Lime Juice. For serving.
For Garnish. Sliced peppers, spicy chili flakes, fresh chopped parsley, crumbly white cheese, tortilla chips, or whatever else you prefer. Hot sauce!

How to Make Black Bean Soup - the Recipe Method

First, heat the olive oil in a large pot to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up. I use my Dutch oven for this, which works great.

Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. You can easily adjust your seasoning preferences here by using more or less, or swapping in your favorite seasoning blends.

Cook, stirring for 30 seconds, until the garlic becomes fragrant.

Add the black beans and chicken (or vegetable) stock and stir. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. You can simmer longer to develop more flavor if you'd like.

I usually cover and simmer at least 30 minutes or longer. If the soup thickens up too much, stir in a bit of water or extra stock or broth.

Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup. You can easily serve this soup without blending for a chunkier soup, which I do sometimes.

Adjust with salt and pepper. Serve into bowls and swirl in some fresh lime juice. Garnish and enjoy!

Boom! Done! Such an easy recipe, right? Easy soup! Easy is a good thing. It always hits the spot. I love easy cooking. This will make you 4 good sized bowls of black bean soup. I hope you're hungry!

Heat Factor

Medium. You'll get a good level of heat from the jalapenos and the chosen seasonings. Omit the jalapeno peppers for a milder soup. Add hotter peppers for a spicier black bean soup, or use your favorite hot sauce!

The Seasonings. I like to really spice things up, so I use a good blend of chili powders here. You can easily swap out my combination for your own favorite blend. Toss in a bay leaf. Add chipotle chiles for a smokier version. So good! Try it with your own homemade Cajun seasoning blend or Creole seasoning blend. It's also super tasty with taco seasonings. Delicious! Great way to vary things up.

Recipe Tips & Notes

Chunky or Creamy Black Bean Soup. You can serve the soup as-is, with loads of chunky black beans, or you can use a blender or food processor to blend some or all of the soup for a creamier version. The choice is yours. You can also swirl in a bit of sour cream or crema for extra creamy. Heavy cream is good, too, but much higher in calories.
Add a Protein. This is a vegetarian black bean soup (if you use vegetable stock or broth), but you can very easily add in a protein. Black bean soup is particularly good with cubes of tender chicken or slow cooked pork, though any ground meats are welcomed here. Try it with tofu or plant-based meats as well.
Dried Beans. I used canned black beans for this recipe, though dried beans are perfect as well. Soak them overnight to soften them before cooking, per the bag instructions.
Instant Pot. You can make this recipe with your pressure cooker or Instant Pot very easily. Simply saute the vegetables with some oil in the pot, then add all of the ingredients to your Instant pot, stir them up, and cook on high pressure for 6 minutes. Release the steam, stir it up and serve! Increase the time and liquid if you're using dried black beans.
Slow Cooker Black Bean Soup. You can also make this recipe with your slow cooker or crock pot. Just follow the recipe by cooking down the vegetables in oil to soften, then add them along with the remaining ingredients to a slow cooker. Cook on low for 2-3 hours, until the flavors meld.

Storage & Leftovers

Store any leftover black bean soup in a sealed container in the refrigerator for up to 5 days. Simply warm it up gently in a pot to enjoy again.

You can freeze black bean soup in vacuum sealed containers for 3 months or longer.

That's it, my friends. I hope you enjoy my Black Bean Soup recipe. It's just the right amount of spicy! Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Try Some of My Other Popular Recipes

Black Bean Chili Recipe
Black Bean Dip
Frijoles Negros - Cuban Black Beans
Chicken Tortilla Soup
Stuffed Pepper Soup
Chunky Southwest Chicken Soup
Easy Taco Soup
Roasted Poblano Soup
Cheesy Guajillo-Potato Soup
See all of mySpicy Soup Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Spicy Black Bean Soup Recipe

This spicy black bean soup recipe is easy, creamy and huge on flavor with loads black beans and just the right amount of spice. It's the perfect weeknight meal.

Save Recipe

Course: Main Course, Soup

Cuisine: American

Keyword: black beans, recipe, soup, spicy

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Ingredients

1 tablespoon olive oil
1 onion chopped (I use a yellow onion)
1 bell pepper chopped
2 jalapeno peppers chopped
1 celery rib chopped
1 medium carrot peeled and chopped
4 garlic cloves chopped
1 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon spicy red pepper flakes or more to taste!
Salt and pepper to taste
2 cans 15 ounces each black beans, drained and rinsed
2 cups chicken broth vegetable broth is good, too
Juice from 1 small lime
FOR GARNISH: Sliced peppers spicy chili flakes, fresh chopped parsley, crumbly white cheese, or whatever else you prefer

Instructions

Heat the olive oil in a large pot or Dutch oven to medium heat. Add the peppers, onion, celery and carrot. Cook for 10 minutes, stirring a bit, or until the vegetables soften up.
Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Stir and cook 30 seconds, until the garlic becomes fragrant.
Add the black beans and chicken (or vegetable) stock and stir. Bring to a quick boil, then reduce the heat and simmer for 20 minutes. You can simmer longer to develop more flavor if you'd like.
Optional, for a Creamier Soup: Transfer about half of the soup to a food processor or blender and blend until smooth. Add back to the soup. You can also use an immersion blender for this. Use caution handling hot soup.
Adjust with salt and pepper. Serve into bowls and swirl in some fresh lime juice. Garnish. Enjoy!

Video

Notes

Makes 4 large bowls of black bean soup.

Heat Factor: Medium. You'll get a good level of heat from the jalapenos and the chosen seasonings. Omit the jalapeno peppers for a milder soup. Add hotter peppers for a spicier black bean soup.

Nutrition Information

Calories: 287kcalCarbohydrates: 46gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 904mgPotassium: 1016mgFiber: 18gSugar: 4gVitamin A: 4702IUVitamin C: 56mgCalcium: 119mgIron: 5mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

Mendy says
March 06, 2024 at 4:23 pm

I just made this! I left out the cayenne and red pepper flakes because these are some really hot jalapenos. It's now my favorite black bean soup (and I've tried many). It is SO good. Just wanted to say thanks!
Reply
- Mike H. says
  March 07, 2024 at 5:29 am
  
  I appreciate your review, Mendy. Enjoy!
  Reply
Prpockets says
February 18, 2024 at 11:12 am

Excellent black bean soup! I wanted a higher bean to vegetable ratio, so I added one more can of beans and one more cup of chicken broth. My jalapenos were fairly mild, so I might add a habanero next time to amp up the spice a bit. VERY yummy soup!
Reply
- Mike Hultquist says
  February 18, 2024 at 11:19 am
  
  Yay!! Glad you enjoyed it! Thanks! Add an extra habanero for me, too. =)
  Reply
Shannon says
November 20, 2023 at 5:13 pm

Mike, this soup is a winner! My friend cooked fresh black beans on an open fire for me (such good flavor!) I used 1 jalepeno & 1 habanero from our garden, subbed smoked paprika as I didn't have the sweet one. This soup was spicy, smokey and absolutely delicious! I topped it with a fresh corn, tomato, lime juice relish and some sour cream - perfect way to off-set the heat. I'll be making this soup again!
Reply
- Mike Hultquist says
  November 20, 2023 at 5:18 pm
  
  Yes! Glad you enjoyed it, Shannon! Thanks for sharing this!
  Reply
Hilary says
August 04, 2023 at 2:56 pm

This is a wonderful soup. I used 2 jalapeño peppers and at first it was very hot. I then added some tomato paste which in my opinion made the soup richer and pushed the spice to the back. Loved it
Reply
- Mike Hultquist says
  August 05, 2023 at 8:52 am
  
  Glad you enjoyed it, Hilary!
  Reply
Becky says
April 10, 2023 at 8:47 pm

Mike! Hi!
I made this for dinner tonight and my husband and I both loved it! Yum! It was hot and spicy and delicious. It's a definite keeper! Thank you for all of your delicious recipes!
I'm making your Mongolian beef for dinner tomorrow. YEAH!
Reply
- Mike Hultquist says
  April 11, 2023 at 5:29 am
  
  Excellent! Glad you both enjoyed it, Becky! And I hope you like the Mongolian beef! We love them both.
  Reply
Allyson Cohan says
July 09, 2022 at 8:26 am

Wow, good stuff! I dialed back the heat a bit and added about a teaspoon of apple cider vinegar into the pot at the end. Served it with a squeeze of lime, and a spoonful of sour cream. By the way, I am mildly obsessed with your mango habanero bbq sauce and drizzled it over the soup and home run! Thank you, Mike!
Reply
- Mike Hultquist says
  July 11, 2022 at 7:24 am
  
  Yes! Very nice! Glad you enjoyed it, Allyson, and glad you like the bbq sauce! Thanks for sharing.
  Reply
Georgeana L Rodarte says
April 02, 2022 at 6:20 pm

Followed the recipe to a T . It was Amazing !!!!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 03, 2022 at 7:25 am
  
  Thanks for sharing, Georgeana. Very happy you enjoyed it! A favorite here for sure.
  Reply
Crystal says
March 10, 2022 at 12:53 pm

Has anyone tried freezing this soup? If so how did it survive?
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 10, 2022 at 2:30 pm
  
  Crystal, I freeze chilis and soups all the time when I make big batches. I just let it cool enough to handle them transfer to freezer proof containers and seal them, then freeze. Lasts 6 months easy this way. Perfect for quick lunches and dinners. Just thaw, reheat, and enjoy. Let me know how it goes for you.
  Reply
BrookeMcB says
October 15, 2020 at 6:32 pm

I want to start by saying this is a delicious soup recipe. Definitely not for the faint of heart who don't enjoy "mouth on fire, cough a little" spiciness., though My husband and I both enjoy spicy food., which is what drew me to the recipe. As I started putting the recipe together, I came to the realization that it may have an abundance of heat that could possibly be bit much even for spice lovers like us. I omitted the Red Pepper Flakes all together as the recipe already calls for ONE TEASPOON of Cayenne Pepper, as well as, a tablespoon of Chili Powder. I sliced the Jalapeno Peppers and used them for garnish only, along side sour cream and Mexican crumbling cheese. Also, made corn muffins to go with it. Even with the omissions I made, the soup was VERY spicy! When I make it again, and I will, I'll also reduce the Cayenne Pepper to a half a teaspoon. and adjust if needed. Overall, even with the amped up heat, a very tasty soup!
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 16, 2020 at 8:25 am
  
  Thanks, Brooke. Yes, definitely spicy, just the way I like it.
  Reply
V jones says
October 15, 2020 at 5:52 pm

Hi Mike this recipe today it is Great! This is a keeper. My daughter and son in law love it. Thanks. I will adjust the next time.
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 16, 2020 at 8:25 am
  
  Wonderful!
  Reply
Pat Birkett-Roby says
August 23, 2020 at 7:09 pm

I really like this Black Bean Soup, although I have to cut the spices way back---I top it with sour cream and avocado!!! I think you need to recalulate the nutitional info tho, bc there are 49 grams of protein in the black beans alone, hence !2+ in each serving. Ii's a good soup that packs a powerful punch of protein!!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 24, 2020 at 2:23 pm
  
  Thanks, Pat! I love it!
  Reply
Debra says
June 09, 2020 at 6:08 pm

Made this tonight and it was delicious. Made it super easy with a container of Trader Joe's mirepoix (diced carrots, celery and onion). I used a Serrano pepper instead of a jalapeno, so I left out the red pepper flakes. I also added a can of Mexican stewed tomatoes, so reduced the veggie broth slightly. Served it with a dollop of sour cream. It was so satisfying and I didn't miss meat in it at all.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 10, 2020 at 6:24 am
  
  Excellent, Debra! I'm glad you enjoyed it. Thanks!
  Reply
Tommy Fournier says
April 18, 2020 at 6:33 am

Hey Mike, this is the first time i try a recipe from your site and it won't be the last! I used jalapeno as suggested and half of an habanero. It was the perfect amount of heat for me but my wife suffered a bit. I'll adjust that in the future. We used it as soup and in was consistent enough to use in a tortilla with rice and cheese too. Both ways were very good. Keep up the good work my friend ️️️
Tom
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 18, 2020 at 12:31 pm
  
  Thanks, Tom! Glad to hear you enjoyed it. I greatly appreciate the comments!
  Reply
Cheryl Constien says
April 16, 2020 at 9:01 am

Oooo, I can't wait to try this!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 16, 2020 at 9:01 am
  
  You'll love this one, Cheryl! Super tasty!
  Reply