Black Bean Soup

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This delicious black bean soup is one of our favorite recipes! It’s naturally vegan and gluten-free. It’s an awesome weeknight meal.

Why You’ll Love this Hearty Bean Soup Recipe

This warming bowl of black bean soup is super delicious and it’s quite easy to make. It develops great flavor from the spices and the chipotle chili. It’s well spiced but not super spicy.

This recipe keeps well in the refrigerator and develops flavor over time, making it an excellent meal prep recipe. Keep it for up to five days in the refrigerator.

Black Bean Soup Ingredients

Here’s what you’ll need to make this recipe.

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 1 jalapeño pepper, seeded and diced
  • 1 chipotle chili in adobo, minced
  • 1 tablespoon Mexican oregano
  • 2 teaspoons cumin
  • 1 bay leaf 
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups vegetable stock
  • 1 cup red wine 
  • 3 cans black beans, drained and rinsed
  • 1 tablespoon freshly squeezed lime juice

How to Make an Easy Black Bean Soup

This recipe is easy to pull together, but it does need some time to simmer to develop flavor and cook the vegetables and beans.

  1. Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the onion and allow to sauté for 4 to 5 minutes or until translucent, stirring occasionally. 
  2. Add the garlic and sauté for 30 seconds. 
  3. Add the carrots and jalapeño and sauté for 4 minutes, stirring occasionally.
  4. Add the chipotle chili, oregano, cumin, kosher salt, and black pepper. Stir continuously for 30 seconds. 
  5. Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, wine, and black beans. Stir to combine. 
  6. Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 20 minutes. 
  7. Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup. 
  8. Remove the soup from the heat and stir in the lime juice. 
  9. Serve immediately or store in the refrigerator for up to five days. 

More Incredible Soup Recipes

We love a hearty vegetable soup for dinner – if you do too, we think you’ll like these recipes.

  • Udon Noodle Soup – a wonderful, cozy meal. It’s perfect for a night when you want a warm, brothy bowl that’s fast.
  • Butternut Squash Soup – the roasted butternut squash combined with onions, apple, carrots, and plenty of spices makes for a deeply flavorful and hearty soup.
  • Ribollita Soup Recipe – a rustic, Italian soup that’s warm, rich, and comforting. 

Tips for this a Delicious Black Bean Soup

  • This soup is well spiced but not super spicy. If you like a spicier soup add a second or third chipotle chili.
  • If you want a creamier soup, remove half the soup after it’s cooked and blend it in a blender or food processor. Then return it to the pot and stir to combine.
  • If you’re not plant-based, add some feta cheese or cheddar to this soup – cheese tastes great with this recipe.
Yield: 4 servings

Black Bean Soup

Black Bean Soup

This delicious black bean soup is one of our favorite weeknight recipes!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 1 jalapeño pepper, seeded and diced
  • 1 chipotle chili in adobo, minced
  • 1 tablespoon Mexican oregano
  • 2 teaspoons cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 4 cups vegetable stock
  • 1 cup red wine
  • 3 cans black beans, drained and rinsed
  • 1 tablespoon freshly squeezed lime juice

Instructions

  1. Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the onion and allow to sauté for 4 to 5 minutes or until translucent, stirring occasionally. 
  2. Add the garlic and sauté for 30 seconds. 
  3. Add the carrots and jalapeño and sauté for 4 minutes, stirring occasionally.
  4. Add the chipotle chili, oregano, cumin, kosher salt, and black pepper. Stir continuously for 30 seconds. 
  5. Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, wine, and black beans. Stir to combine. 
  6. Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 20 minutes. 
  7. Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup. 
  8. Remove the soup from the heat and stir in the lime juice. 
  9. Serve immediately or store in the refrigerator for up to five days. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 441Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 2784mgCarbohydrates: 49gFiber: 14gSugar: 6gProtein: 22g

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