Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. It's absolutely delicious and naturally vegan, vegetarian and gluten free!
Updated by Kathryne Taylor on July 10, 2024
Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.
Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. This lightly creamy black bean soup is packed with flavor.
This homemade soup is a million times better than the store-bought variety. Read the comments if you don’t believe me just yet!
How to Make The Best Black Bean Soup
A few notes and tips before you get started:
You don’t need a long list of ingredients for complex flavor. Basic, fresh aromatics like onion, carrots and celery make all the difference. Just cook them until they’re nice and tender.
Briefly sauté the cumin, garlic and red pepper flakes to enhance their flavor. Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded.
To achieve the perfect soup texture, purée a portion of the soup in the blender until it’s super creamy. Then stir it back into the pot. Ta da! Now you have black bean soup with tender beans and a lightly creamy consistency, no cream required.
Black Bean Soup Storage Tips
I should mention that this recipe makes quite a lot of soup. Leftovers will keep well for four to five days, so it’s perfect for weekday lunches.
You can also freeze this soup. I always freeze my soup in pint-sized mason jars, leaving room for expansion at the top and waiting to screw on the lids until the soup has fully frozen. Then I just defrost it later.
Slow Cooker Black Bean Soup
Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). If you give that a try, will you please let me know how it turns out?
Please let me know how this soup turns out for you in the comments! I’m always so eager for your feedback and hope my recipes turn out wonderfully for you.
Craving more hearty vegetarian soups? Don’t miss the following soup recipes on Cookie and Kate:
- Vegetarian Chili
- Butternut Squash Chipotle Chili
- Pinto Posole
- Mexican Quinoa Stew
- Best Lentil Soup
- Plus my cookbook has eight of my favorite soup recipes!
Watch How to Make Black Bean Soup
Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups (32 ounces) low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.
Notes
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Suggested sides: Chunky avocado salsa, a little green salad, quesadillas or a grilled cheese sandwich.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Unbelievably good! I love all of your recipes I’ve tried but this is my favorite!! The whole family loved it!
That’s great! Thank you for your review, Jeanine.
Delish
This soup is absolutely wonderful and so easy to make. I thought the fresh lime juice made the soup
Thank you, Joan! I’m happy you enjoyed it.
OMG THIS RECIPE!!! I was shocked at how flavorful and delicious this soup was when it has such simple ingredients. I added a 4 oz can of Trader Joe’s Fire Roasted Diced Green Chiles to the onion and carrot mixture and it was great! This whole recipe was quick and easy to make, and everyone loved it. I’ll be making this on repeat in the coming fall months! THANK U KATE!!
You’re welcome, Katie! I’m excited you loved it.
Delicious and so easy to make.
I don’t normally leave reviews for recipes but I had to this time because this one was perfect. I followed the recipe mostly to the tee (which is big for me because l always add two extra garlic cloves than recommended). I did halve the recipe because I only had two cans of beans but I didn’t halve the amount of recommended chilli flakes. It was a perfect warm heat and I could have gone hotter.
Thanks so much for this! I will absolutely make this again.
I’m so happy you loved it and left a review, Brandi! I’m glad you will make this soup again.
Love this recipe. How does it work with soaked black beans from a bag
I had cooked a bunch of dried black beans and used them. They were fine.
I make this soup all of the time! It’s so healthy and so delicious. I have yet to meet a person who hasn’t loved this soup. A soup that vegans, vegetarians, and meat eaters fully enjoy!
I love it! Thank you for taking the time to review.
Recipe was excellent, especially garnished with avocado, cheddar cheese, and taco chips. I loved the thick consistency of the soup. I have made it twice, and will definitely continue to make in the future!
That’s great, Sophia! Thank you for your review.
My go to soup all winter,it is sooooo good !
I’m glad you love it, Emily!
I made the soup today. It was so delicious and easy to make. It has just become a favorite dish for me!
I love it! Thanks for your review, Thomas.
Just made, just ate it and now I’m in love with soup! thank you so much!
I bought some homemade black bean soup from The Merc in Lawrence, KS and after devouring it, I ran home to see if Cookie & Kate had a recipe. They did! So I made it. I cooked my black beans in an instant pot because FLAVOR, and followed the rest of the directions exactly. OMG, delicious! That lime! Also, I blended all of my soup. Ah, good soup. Thanks, Cookie & Kate!
Excellent recipe! Cookieandkate recipes never disappoint! I made the recipe as directed, but added some spicy canned tomatoes, substituted chipotle seasoning for red pepper flakes and served with fresh pico and avocado on top. It was amazing! This one is a keeper. Thank you!
Thank you, Julie! I’m excited you love this soup.
Tasted incredible and so easy to make that even my boyfriend could make it!
That’s great, Marianne! I appreciate your review.
I’ve made your black bean soup recipe many times and love it, but I do wonder why you haven’t included a variation for using dry, rather than canned, beans. Dry beans are almost as easy to use (you just have to remember to soak them overnight, after all) and are closer to the source.
I am using dried beans and wondering the same.
I just cook dry beans for a couple of hours then proceed with the recipe. Keep some of the bean liquor for added flavor.
Outstanding!!! This has such great flavor!! Whenever I am searching for a recipe and I see your website on the list, I always choose your recipe because I know that I can’t go wrong. The lentil soup has been a family favorite, and now this black bean soup is a new favorite!
I’m glad you come here first, Kimberly! I appreciate your review. I love that this one is a family favorite!
Love your site, Kate! I’ve been a vegetarian for a decade but I’m married to and mother of 3 absolute carnivores. The meals I cook are often vegetarian. Your recipes are so good, my men don’t mind!
Your black bean soup is a winner among winners! A perfect fall meal to fill the house with an amazing aroma and fill bellies with yummy!
Thank you, Corinthia! I’m glad you are enjoying my recipes.
I am using dried beans and wondering the same.
i’ve made this 2 times and for
some reason mine is always very very liquidy! i follow the recipe exactly. idk what i’m doing wrong :(
Hi! I’m sorry to hear that. Did you blend too much of your beans?
maybe!! i did 4 cups but maybe i got too many beans in those cups. i’ll keep an eye out next time for that.
I have dried beans that id like to use. What would the equivalent be to use these instead of canned? I need to avoid the sodium found in canned products. Thank you in advance for your reply!
Hi Tina, there is roughly 1.5 cups in one can of dried beans. Or, you can measure by weight.
I love this delicious soup and I’ve made it many times. So easy, and I usually have the ingredients. Today I didn’t have a carrot, so I substituted a small sweet potato. It was a subtle difference, but really good! I might even add more sweet potato next time since it goes so well with the spices.
Thank you for such a wonderful bean soup!
You’re welcome, Kathy!
I made this recipe exactly as written and topped it with cheese, pico de Gallo (CookieandKate recipe) and tortilla chips. It was easy to make, delicious, and filling. Thank you!
You’re welcome, Jamie! Thank you for your review.
this is my go-to black bean soup recipe- its delicious! i go overboard with the red pepper flakes, i like spicey. ill add greek yogurt/sour cream and shredded cheese for the ultimate comfort soup
I’m glad this is a go-to for you, Sonja! I appreciate your review.
One of my favorite recipes ever! The whole family loves it, which is rare for a healthy meal! I do it all in my crockpot. Start by using the sauté function with the veggies for 5-10 minutes, add the garlic and spices, stir for like a minute, add the beans and broth, the cook on low for 4-5ish hours. Use an immersion blender, so very little mess. So easy!!!!
Thank you for sharing, Sarah! I appreciate your review.
Good soup – I feel 4.5 teaspoons of Cumin is to much, over powered all other flavors. Next time I will cut in half.
Thank you
I’m sorry you didn’t love my ratio. I found it was quite delicious with the balance of the soup flavors. You can always scale back next time.
Fantastic soup, absolutely love it. I did it exactly as you suggested. I just put it in the crock pot on high for 1 hour then took the 4 cups of soup and blended it, returned to the crock pot for another hour. Put in frig over night and served the next day. The soup married over night and was just fantastic the next day. Served with extra cilantro, sour cream, cheddar cheese and avocado. DELISH!!!
Thank you for sharing! I’m glad you enjoyed it, Cindy.
I made this last night for dinner and it was so yummy. Perfect for fall. We topped ours with avocado, splash of hot sauce and side of tortilla. I will definitely put this in my cold-weather soup rotation.
Sounds delicious, Allison! Thank you for sharing.
Very Nice! Thank you! :-)
Wow!!! Thank you so much! Best black bean soup ever. I never knew I could cook:)
I’m glad you loved it, Joanna! I appreciate your review.
Great big hit with the whole family!
And a definite ‘make again’ recipe- thanks
Hi Kate – I cannot pull up the Nutrition Information for this recipe… is there a link that I can click on to get that information? Thanks! (Love your soups! Every recipe is a hit – I especially liked the vegetarian chili and this one!)
Hi Julie, Try clearing your cache and see if that helps!
I loved this recipe
Fresh, simple and delicious
Big flavours – great tips about serving additions
I’m happy you liked it, Jay! Thank you for sharing.
I noticed somebody added chipotle chili powder and I did the same, along with some mild green chilis.
Sooooooo good! I happen to have some flour tortillas so I’m going to make the crispy mushroom and spinich and cheese tortillas!
Thank you, I was so in the mood for Mexican night, and I just picked the last of the cilantro, carrots, and onions from the garden
♥️
Thank you for sharing! That sounds delicious. I hope you enjoyed it!
I am making this soup right now. It smells incredible.
I hope you loved it, Candace!
Loved this soup and will do it again.
Sounds delicious but why is this recipe so high in sodium?
Hi HC, more on my Nutrition Disclaimer. You can reduce the sodium by omitting the salt and using no salt added ingredients.
I needed to make a quick dinner for my daughter and her husband who just had their second child and I took a chance on this recipe. It was absolutely delicious and I am looking forward to leftovers tomorrow. I love meat-free, healthy and tasty meals and this fits the bill perfectly. Highly recommended.
I’m glad you shared this one with them! Congratulations on the new little one to your family, Patricia.
This soup is so easy and delicious! It makes a lot so it will last all week. Thanks for the great recipe! It’s soooo good.
You’re welcome, Cyn!
I have made several of your soups and this one is my absolute favorite. I add two anaheim peppers and a jalapeno to it. Perfection!
This is my favorite black bean soup, too! My friend asked for the recipe so I shared your site with her. I like to cook my own beans, but other than that, it’s very easy, fast, and delicious. Thank-you!
You’re welcome, Laura!
Hi Kate,
I made this recipe using 16 bean mix. I added curry leaves along with the onions ,celery& carrots,to give it an Indian flavor
Turned out absolutely delicious.Also added a little butter
Thank you so much. I love your site
We tried the recipe tonight with no alterations. My wife and I give it 5 stars and put it in the `to make again’ file. Just the two of us so we had about 1/2 of the soup remaining and put in the freezer. We are not vegetarians but truly enjoyed this soup, especially after reading its nutritional content and values.
The leftover soup we will try with a Tampa-like Cuban sandwich.
Hooray! I’m glad it’s going to be made again. Thank you for your review. David.
I made whole wheat bread bowls to go with this, and topped with pepper jack, cojita, cilantro and avocado. Wow! So good considering I usually make a version with bacon! It’s nice to have a vegetarian version as well. Thanks!
Thank you for sharing how you make this one, Hunter. Bread bowls sound like a great idea!
I used this recipe as a base for what I had. I didn’t have any cumin, red pepper flakes, onion, lime juice, or celery, but I used chili powder, anise, dill, parsley, paprika, shallots, dried onion, lemon juice, and chives instead, and it was very good! If you like Mexican food like I do, I would add some Tajin as well… really adds a nice tang! Thanks Kate!
You’re welcome, Bri!
This one is so nice and unapologetically spicy ! Followed exactly which I rarely do but I have come to learn that these recipes are always spiced properly. Excellent on this rainy night.
This is the best black bean soup ever! I put avocado on top which made it taste even better.
Loved this soup. It is one of THE best black bean soup recipes and it is healthy! It was so creamy that I didn’t need sour cream or any garnishes but I topped it with avocado and cilantro. So yummy!
I add a can of fire roasted tomatoes to the mix and when finished blend the soup with my immersion blender. It is delicious.
Made this many times now. Great soup
I made this for a New Year’s Day soup swap. Everyone loved it. You got the spice just right, and for those who want to cool the spice a bit, the chopped avocado is a nice addition. This was a great soup that I’ll definitely make again. I used dried beans that I soaked, because that is what I had. A cup and a quarter dry beans got me just to the 3 cup mark.
This was sooooooo delicious. I didn’t have red pepper flakes, so I used chiletepins. It came out nice and spicy. Thank you so much for this recipe.
You’re welcome, Doramari! I appreciate your review.
It sounds good, but where did all the salt (1500mg/serving). Thoughts on how to lower it?
Hi Kevin, you can adjust the beans you use to make sure no salt added and to your broth as well. Omit any salt or reduce the recipe calls for. More on my Nutrition Disclaimer
Bowl licking goodness! One of our favorites! Thank you so much!
Hooray! Thank you for sharing, Char.
This is our new “favorite” soup! It’s spicy but not overpowering, the flavor of the soup still comes through. It was easy to make and didn’t take me all afternoon to make it. I love how healthy and “stick-to-your-ribs” it is!
Thank you for your review, Vicki!