Black Bean Soup

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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.

Black Bean Soup in a bowl with a pot and bread in the background

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 to make Black Bean Soup on a sheet


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.

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!

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!

Blending ingredients in a pot with black beans and vegetables

How to Make Black Bean Soup

This easy recipe will be ready in no time!

  1. Saute the bacon first, (or try making it in the oven) and cook the veggies in the drippings.
  2. Add the rest of the ingredients (per recipe below) and simmer 20 minutes.
  3. 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

Black Bean Soup in a pot with a spoonful in a laddle


  • 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 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

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below! 

Black Bean Soup in a bowl with a pot and bread in the background
5 from 11 votes
Review Recipe

Black Bean Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Holly Nilsson
This soup is hearty, flavorful and will warm you from the inside out on a cold day!


  • 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
  • sour cream, green onions, cilantro optional

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  • 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.

Recipe Notes

To use dried beans, omit canned beans. Place ½ pound beans in large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce heat to a simmer and cover. Simmer until beans are tender, about 90 minutes. (Add more water if needed).

Nutrition Information

Calories: 329, Carbohydrates: 44g, Protein: 17g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 762mg, Potassium: 1056mg, Fiber: 15g, Sugar: 7g, Vitamin A: 2449IU, Vitamin C: 97mg, Calcium: 112mg, Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Black Bean Soup recipe, Black Bean Soup, Black Bean Soup recipe, how to make Black Bean Soup
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
close up of Black Bean Soup in a white bowl
Black Bean Soup in a pot with writing
Black Bean Soup in a bowl with a title
ingredients to make Black Bean Soup and the finished dish in a bowl with a title
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. 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…


    1. 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!

  2. 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.

    1. 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!

  3. I am using dried beans. After cooking them, do I discard the water, onion and garlic? And then add more to finish the recipe?

  4. 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!5 stars

  5. 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.5 stars

  6. 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.5 stars

    1. 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.