Easy Black Bean Soup

A large pot of black bean soup with a ladle.

5 from 7 votes

Our easy black bean soup can be prepared in under 20 minutes! Made with tender black beans, fire-roasted tomatoes, onion, and bell pepper, this is an easy weeknight vegetarian meal that will fill up your whole family.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish, Soup

Cuisine: American, TexMex

Keyword: Black Bean Soup

Servings: servings

Author: Caytlin McCleery

Ingredients

Soup

2 tablespoons cooking oil
1 medium white onion diced
1 medium red bell pepper ,
5 cloves minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
4 cups vegetable broth
3 (15 ounce can) black beans
1 (15 ounce can) fire roasted diced tomatoes
1 (7 ounce can) diced green chiles
1 to 2 tablespoons Mexican hot sauce optional
1/2 teaspoon salt
2 tablespoons lime juice juice of 2 limes

For Serving

3 cups tortilla strips or tortilla chips
2 avocados diced
1 cup crumbled cotija cheese
1/2 cup chopped fresh cilantro
1 cup Mexican crema

Instructions

Heat cooking oil in a large pot over medium-high heat. Add in onion and bell pepper and sauté 5 minutes. Add in garlic, chili powder, cumin, and paprika, and toast for 60 seconds.
Pour in vegetable broth, black beans, diced tomatoes, and green chiles. Return soup to a simmer and let simmer 5 minutes.
Using an immersion blender, blend the soup briefly to smooth the soup a bit. Do it to your liking. You can also use a blender, I recommend blending only half the soup so that you still retain textures.
Turn off the heat and stir in hot sauce and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, crema and cilantro.

Video

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Notes

Dry Beans:

Using 1 pound of dried black beans: soak overnight, drain and add into the recipe with an additional 2 cups of water and simmer for an additional 45 minutes before blending.

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Blend and add lime juice and garnish with what you want right before serving.

Instant Pot Instructions:

Using Saute mode, Heat cooking oil. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

Add in remaining ingredients. Put lid on and set to high pressure for 10 minutes and natural release. Blend to your texture preference.

Use Chicken broth or Vegetable broth interchangeably in this recipe based off what you prefer

Nutrition