Black Bean Soup

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Black bean soup is an easy, warm-you-up meal for enjoying at home or taking on the go. It’s made with canned beans so it’s quick and easy.

Working from home has its advantages, like being able to cook dinner for the family without feeling rushed.

In the wintertime that often means soups, especially if we’re coming in from sledding, shoveling, or a windy walk with the dog.

My kids love beans, which means it is really easy for me to make a meatless soup that can take on a variety of flavors, like my three bean chili.

One of their favorites is black bean soup. It’s hearty, creamy (but without dairy), and it’s really easy to whip up on busy nights!

Ingredients for black bean soup

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Canned black beans
• Onion
• Garlic
• Canned diced tomatoes
• Olive oil
• Ground cumin
• Ground coriander
• Epazote, or Mexican oregano
• Salt
• Ground cayenne
• Vegetable broth
• Your favorite toppings, like avocado, fresh cilantro, pickled onions, and more.

You can use dried beans and fresh tomatoes for this recipe if you have more time. Soak the dried beans overnight, then drain and cover with fresh water. They’ll take 45-90 minutes to cook, depending on the freshness of the beans. If you would like to use a pressure cooker such as an InstantPot, it will take about 45 minutes.

Unfamiliar with epazote? This is a wild herb that is great in bean recipes because it counteracts the gaseous results some get from eating beans. If you can’t find it, you can swap in Mexican oregano for a different flavor.

How to make this recipe

Add the olive oil to a large pot set over medium-high heat. (I use a 5-quart Dutch oven to make soups most of the time.) Once the oil is hot, add the onions with a pinch of salt and sauté for about 5 minutes.

Add the garlic and cook 1 minute, stirring, then stir in the diced tomatoes.

Mix together the spices and sprinkle over the vegetables. Cook briefly, stirring to coat the vegetables. The spices should get fragrant and toasty.

Pour in the black beans and the vegetable broth, scraping the bottom of the pan to remove any stuck bits (fond).

Bring the soup to a boil, then reduce the heat down to a simmer. Cover and cook for 20 minutes.

Remove half the soup to a blender or food processor and purée, making sure to vent the lid to allow steam to escape. Return the purée to the remaining soup and stir well. Let cook an additional 5 minutes to meld flavors, then serve with your favorite toppings.

Storage tips

Recipes like this creamy black bean soup are perfect for making ahead and taking on the go or freezing for later.

We’ve been using Stanley food containers for years to tote our favorite soups and meals on hikes or coworking spaces. Reheat your soup on the stove or in a microwave-safe container first. Then, rinse the stainless container with boiling water to bring up its internal temperature. Pour in the soup, seal, and you’re ready to go.

If you want to freeze the soup for later, let it cool, then transfer to a freezer-safe container. My favorite is SouperCubes, which stack well.

Freeze the soup for up to 3 months for best quality. Thaw overnight in the refrigerator, then heat in the microwave or gently on the stove.

Topping ideas

Almost anything goes for topping this soup! If you’re out and about, you can pack a few different items into small reusable pouches and let everyone choose their favorite.

My older son and I go for pickled red onions, jalapeño, and avocado, while my younger son always wants cheese on his.

Chopped fresh cilantro, sour cream, or crispy tortilla strips would all be great options as well.

You can also make this soup with other beans, like pinto beans, great northern beans, or cannellini beans. Use what you have on hand to make it quick and easy!