This Black Bean Soup recipe is a thick and hearty favorite with tons of flavor. Black beans, veggies, and broth simmer with our favorite bold seasonings for a delicious and easy soup!
Serve with a dollop of sour cream, a sprinkle of bacon, and your favorite fresh herbs or sliced green onions.
Why We Love This Soup
It’s quick to make!
It’s rich and creamy without the addition of heavy cream and full of veggies and fiber while tasting decadent.
Panera Black Bean Soup has always been a favorite and it has recently been discontinued, I have to admit, I prefer this version!
It’s a budget-friendly soup full of veggies, bacon, beans, and spices, and you can garnish with all your favorite toppings!
Ingredients/Variations
BEANS
Black beans are the star of this soup! Canned beans make for an extra quick soup but I’ve included directions for dried beans if you’d prefer.
VEGGIES
Bell peppers, onions, celery, and tomatoes are simmered with the beans to create a hearty, filling soup. Add mushrooms, zucchini, corn, or spinach, whatever you have on hand!
SEASONINGS
Chili powder, paprika, and cumin are all simmered with broth until the flavors blend together! Add your own taco seasoning, fajita seasoning, or even cajun seasoning, whatever you prefer!
How to Make Black Bean Soup
This easy recipe will be ready in no time!
- Saute the bacon first, (or try making it in the oven) and cook the veggies in the drippings.
- Add the rest of the ingredients (per recipe below) and simmer 20 minutes.
- Remove bay leaf and blend a portion of the soup to make the texture thick and creamy.
Mix-ins and Toppings
Black bean soup is made even heartier and tastier with some mix-ins and toppings! Put out bowls of tasty add-ins and let everyone make their own black bean soup!
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla strips or cornbread crumbles
- Avocado slices and sliced black olives
- Sliced jalapenos or diced green chiles
- Salsa and sour cream
- Guacamole or nacho cheese
Tips
- Drain and rinse canned beans really well to get all the salt & foam off before adding.
- Blend a portion of the soup leaving some of the beans and veggies for texture.
- If your soup is too thick, add broth (a little at a time) and adjust your spices accordingly.
Leftovers
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To reheat, simmer on the stove or heat in the microwave for 1-2 minutes or until heated through.
- Black Bean Soup can be frozen. Cool completely, then ladle into a freezer bags and lay flat to freeze (keeps up to 4 months in the freezer).
Hearty Soups to Try
- Taco Soup Recipe – 30-minute meal
- Crockpot Potato and Sausage Soup – set it & forget it
- Beef and Macaroni Soup – full of flavor
- Chicken Wild Rice Soup – loaded with fresh veggies
- Italian Bean Soup – hearty & filling
- Homemade Cream of Chicken Soup – one-pot meal!
Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
Black Bean Soup
Ingredients
- 4 slices bacon chopped, or 1 tablespoon butter
- 1 large onion chopped
- 1 cup celery chopped
- 1 ½ cups bell pepper (any color) finely diced
- 4 garlic cloves minced
- 14 ounces diced tomatoes with juices
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 jalapeno pepper seeded, finely diced
- 2 cups chicken broth low sodium
- 1 bay leaf
- 2 cans black beans 19 ounces each, drained and rinsed
Toppings
- sour cream, green onions, cilantro optional
Instructions
- Heat a large saucepan and add bacon. Cook over medium heat until crisp. Remove from the pan and set aside (reserving fat.)
- Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
- Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
- Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir to combine and add in bacon.
- Serve with sour cream, cilantro, and green onions if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Soup was fantastic! Had to omit jalapeños just because we didn’t have any but otherwise we made this exactly as instructed and we all loved it (myself and two teens). We will make this again for sure.
I am so glad you enjoyed this recipe Jennifer!
The bacon makes it! Even better the next day!
We love the addition of bacon too, Karen! Glad you enjoyed it.
Question: do you add the veggies and beans together after step number 2?
Also, do you have to discard the veggies from cooked fry beans? It looks like that would be a task as it is not well distinguished…
Thanks!
Hi Micah, we add the veggies in step 2 and cook until tender before adding the remaining ingredients (including the beans). In step 4 you are only removing and discarding the bay leaf. Hope that helps!
This soup delicious! I have it almost weekly and don’t get bored. I serve it with a bit of sour cream and some plain nachos on the side.
Sour cream and nachos are the perfect additions!
Is there a way to email this recipe? If not, it would be a great option!!! Thanks!
Hi Lauren, a bit below the recipe card, you’ll see a little envelope that you can use to email the link. It will bring up a screen to send it. Enjoy!
I am using dried beans. After cooking them, do I discard the water, onion and garlic? And then add more to finish the recipe?
Thanks.
Yes, you would want to discard the water (and use fresh veggies) to complete the recipe.
This was good. I used the dried black beans and put the chopped jalapeno in with the onion, celery and green pepper when cooking the veggies. Will make this one again!
Great, easy recipe to make. Also, I’m allergic to peppers but easily divided the ingredients between two pots so my partner didn’t have to do without as he often does! Tasty and a hit in our house.
I made your Black Bean Soup last night. My husband and I absolutely loved it and look forward to having it again tonight especially after “melding” in the refrigerator 24 hours. I used dried black beans and changed the cooking time since those beans needed about 90 minutes (after doing the quick soak) to soften up. It was amazing. I can’t wait to look through your soup recipes because I know they have to be good! :-) Thank you so much.
I’m so glad you both loved it Jano! Thank you for your review. Enjoy the soup recipes!
I don’t have an emersion blender. Can I use a Magic Bullet?
If you have a magic bullet that has an attachment that is like a blender with a lid it should work as long as the lid isn’t sealed completely. In the magic bullet “cups” it is sealed and the steam can cause it to explode.