This delicious black bean soup is one of our favorite recipes! It's easy to pull together but has a wonderful, rich flavor.
It's naturally vegan and gluten-free. It's an awesome weeknight meal that will be popular with the whole family!

Recipe Features
- A well-spiced, but not overly spicy, hearty soup that will hit the spot on a chilly day!
- Using the blend of spices and the chipotle chili in adobo kicks up the flavor! The wine adds an excellent fruity, rich base.
- The soup saves in the refrigerator for several days and freezes well, making it excellent for meal prep.
- Vegan, vegetarian, dairy-free, and gluten-free.
Black Bean Soup Ingredients
- Black Beans - use canned beans for easy prep! You'll drain and rinse them before using.
- Onion - I recommend using yellow onion for this recipe because the flavor stands up well in a soup, but if necessary, you can substitute it for white onion.
- Carrots - bright and fresh carrots provide a pop of color and sweetness in the soup.
- Jalapeño - adds just a little bit of spice and some fresh grassy flavor.
- Fresh Garlic - add as many garlic cloves as your heart desires!
- Chipotle Chili in Adobo - if you are sensitive to spice, you can leave this out, but it adds a lovely, deep, smoky flavor to the soup, and because you are only using one chili, it's not too spicy.
- Vegetable Stock - this is the base of the soup, so use your favorite vegetable stock or broth. You can substitute for chicken stock if you don't need this recipe to be vegetarian.
- Red Wine - provides a lovely, rich, and fruity flavor to the soup. I typically use a cabernet sauvignon, but any bold red will work!
- Seasonings - you'll use Mexican oregano, ground cumin, a bay leaf, kosher salt, and black pepper to season the soup.
- Optional Toppings - use lime wedges (and their juice), feta or queso fresco, chopped fresh cilantro, or diced avocados to garnish this dish.

Instructions
This recipe is easy to assemble, but it needs some time to simmer to develop flavor and cook the vegetables and beans.

- Step 1: Heat a large pot over medium-high heat. Add the olive oil, and once it is hot, add the onion, carrots, and jalapeño. Sauté for 4 to 5 minutes or until translucent, stirring occasionally. Add the garlic and sauté for 30 seconds.

- Step 2: Add the chipotle chili, oregano, cumin, kosher salt, and black pepper. Stir continuously for 30 seconds.

- Step 3: 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

- Step 4: 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. Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 20 to 25 times (this will thicken the soup).

Tips for Making this Soup
- This soup is well-seasoned 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 or cheddar cheese to this soup—cheese tastes great with this recipe.
Storage
If you're going to make this recipe, make sure to follow this top tip!
warming meals!
More Vegetarian Soup Recipes
Check out our favorite weeknight meal soup recipes!
If you try this bean soup recipe, leave a comment and a star rating below!

Black Bean Soup
This delicious black bean soup is one of our favorite weeknight recipes!
Print
Pin
Rate
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 1 jalapeño pepper deseeded and diced
- 1 chipotle chili in adobo minced
- 1 tablespoon 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 (14.5 ounces each) cans black beans drained and rinsed
- 1 tablespoon freshly squeezed lime juice
Instructions
- Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the onion, carrots, and jalapeño. Sauté for 4 to 5 minutes or until translucent, stirring occasionally.
- Add the garlic and sauté for 30 seconds.
- Add the chipotle chili, oregano, cumin, kosher salt, and black pepper. Stir continuously for 30 seconds.
- 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.
- 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.
- 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.
- Remove the soup from the heat and stir in the lime juice.
- Serve immediately or store in the refrigerator for up to five days.
Video
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3754mg | Potassium: 1061mg | Fiber: 20g | Sugar: 5g | Vitamin A: 5712IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 7mg
Leave a Reply