This creamy black bean soup recipe is easy to make with canned beans! It’s a delicious idea for a quick lunch or dinner.
Want to make black bean soup and don’t have time to cook dried beans? try that Quick Black Bean Soup Recipe! Using canned beans makes this delicious soup in 30 minutes. It’s creamy, garlicky, and savory, and a large bowl is positively restorative. Topped with pico de gallo for a crispy and savory flavor contrast. Then top with mashed tortilla chips and pickled peppers or serve with a baked quesadilla.
Ingredients for this black bean soup recipe
Many black bean soup recipes use dried beans: and they’re incredibly delicious. If you have the time, we highly recommend a dried bean recipe. But when you’re in a hurry, canned beans make a deliciously creamy soup. In fact, you can use the liquid from the can to make the soup deliciously creamy. Here’s everything you need for the basic soup recipe:
- olive oil
- Vegetables: Onion, bell pepper, garlic and jalapeño pepper (Optional)
- Canned black beans
- Cumin, Oregano, Fennel Seeds, Salt
- vegetable soup
- butter
- lime zest
Tips to make it creamy
This black bean soup recipe is super creamy because it uses a few tricks! Here’s what you need to know about Creamy Body Secrets:
- Use the liquid can with 3 cans of black beans. In fact, we recommend canned beans for this recipe! The liquid in the can is very thick, making it the perfect thickener for a soup.
- Pulse several times with an immersion blender (or regular blender). It’s optional, but you can puree it with an immersion blender to make it even thicker. Simply puree until some beans are pureed but most are still whole. You can also use a standard blender: just be careful not to blend too much.
Black bean soup toppings
This black bean soup recipe looks pretty monochromatic as it is. So be sure to intensify it with toppings and toppings when you serve it! The pico de gallo or salsa fresca is a must in our opinion: it adds just the right amount of spice to the taste. We have a few more ideas for decorating with toppings. Here are the toppings we recommend:
- Pico de gallo, also known as fresh sauce: It is necessary. You can find it in the refrigerated section of most grocery stores, or you can make your own homemade pico. (Or for a cheat version, chop the tomatoes and some onion, and add cilantro and a squeeze of lime.)
- Coriander: Fresh torn leaves add just the right amount of fresh flavor
- Shredded Tortilla Chips or Strips: Make tortilla strips for a bit of crunch
- Marinated Peppers: Use pickled jalapenos for the hot peppers or pickled banana peppers for the mild ones (we had a jar of banana peppers on hand and it was perfect)
Is it spicy black bean soup?
This black bean soup recipe isn’t spicy, but it can be! The basic recipe is very mild, although it calls for ¼ jalapeno pepper (just enough to add flavor but not heat). If you want a flavorful black bean soup, here are a few things you can do to add heat:
- Use a whole jalapeño pepper with seeds, instead of 1/4
- Add 2 tablespoons of adobo sauce from a can of chipotle peppers in adobo (this also adds more flavor nuance)
- Charge hot sauceThis is the easiest way to adjust the heat level
Make it a meal! side dishes to serve
This black bean soup is filling enough, but we recommend adding a few side dishes to make it a full meal.
More bean soup recipes
A few cans of beans make dinner easier! Here are some other soup recipes we love using other types of beans:
This black bean soup recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This creamy black bean soup recipe is easy to make with canned beans! It’s a delicious idea for a quick lunch or dinner.
- 2 tablespoons olive oil
- 1 big sweet onion
- 1/2 green pepper
- 6 Garlic cloves
- 1/4 Jalapeño pepper* (optional)
- 3 15-ounce cans black beans (do not drain)
- 1 tbsp cumin
- 1 tbsp oregano
- ¼ teaspoon Fennel seeds, crushed with your fingers
- 1 teaspoon kosher salt
- 1 pint vegetable soup
- 2 tablespoons salted butter (or vegan butter or refined coconut oil for vegans)
- 1/2 Lime, seasoned
- Pico de gallo (fresh sauce)* to serve
- Fresh coriander (optional)
- Other toppings: shredded tortilla chips, tortilla strips, sour cream, pickled jalapenos or banana peppers, etc.
- Finely chop the onion and green peppers. Chop the garlic. Finely chop ¼ jalapeño pepper (be sure to wash your hands thoroughly afterwards).
- In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion, pepper, garlic, and jalapeño and cook, stirring occasionally, until tender, about 5 to 7 minutes.
- Once tender, add the black beans, including their canned liquid, cumin, oregano, fennel seeds, kosher salt, and broth. Bring to a boil and cook until the beans start to break down, about 20-25 minutes. Stir in the butter and lime zest. If desired, puree the soup a few times using an immersion blender to thicken the soup until some beans are pureed but most are still whole (take care not to over puree; you can also blend 1-2 times with a Blend in standard blender ).
- Ladle the soup into small bowls (it thickens several times in serving bowls). Garnish with pico de gallo, shredded coriander leaves, and one of the optional garnishes. Serve immediately. Leftovers will keep in the fridge for 3-4 days.
Remarks
*This soup is sweet with ¼ jalapeño. Fancy a spicy black bean soup? Use a whole jalapeno pepper with seeds. Or, stir in about 2 tablespoons of adobo sauce from a can of chipotle peppers.
** Pico de gallo, also known as salsa fresca, is sold in the refrigerated section of most grocery stores. If you can’t find it, make homemade pico de gallo or a cheat version: top with chopped tomato. white onion and coriander, drizzled with a little lime juice.
- Category: main course
- Method: Cook
- Kitchen: Mexican inspired
- Diet: vegan
Keywords: black bean soup, black bean soup recipe
