Ingredients & Substitutions
Here I explain the best ingredients for black bean soup from scratch, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – I used olive oil, but you can use any heat-safe oil, such as avocado oil. Green Bell Pepper – If you want a little color in your soup, you could use yellow, orange, or a red bell pepper instead. Onion – Mince finely. I used white onion, but yellow or red onion also works. Spices – Including garlic powder (or saute 8 minced fresh garlic cloves instead), smoked paprika, ground cumin, chili powder, and sea salt. Chicken Broth – For convenience, I just used reduced sodium store-bought, but homemade chicken broth is even more delicious. To make this recipe vegetarian or vegan friendly, use vegetable broth or stock instead. If that doesn’t matter to you, bone broth is another great option for extra nutrition. Black Beans – This recipe uses canned black beans, but you can also prepare your own dried beans. Since you are using broth, be sure drain and rinse the canned beans. Lime Juice – Helps to brighten the flavors. Fresh Cilantro – Freshly chopped cilantro works best here, but if you must, you can substitute 1/4 to 1/3 cup dried.
How To Make Black Bean Soup
This section shows how to make black bean soup with canned beans, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
This black bean soup is perfect for chilly days, and you can easily customize it to your liking: I like to leave 1/4 of the soup unblended just so I still have whole black beans scattered throughout the soup. If you do not want whole black beans, it is okay to just blend the entire pot of soup. This will leave you with a consistency very similar to tomato soup.
Meat – If you want some extra protein, try adding ham or ground beef to your soup. Just cook the ground beef before adding peppers and onions. Vegetables – Add more vegetables like celery, carrots, or potatoes. Spicy Black Bean Soup – This recipe is mildly spicy, but if you want a real kick, add some red pepper flakes, diced jalapenos (add them together with the peppers and onions), or a few canned chipotles in adobo sauce (add them with the broth and beans).
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 1 week. Meal prep: Soup is a great make-ahead dinner solution. In fact, heating it up later only adds to the flavors of this bean soup. Reheat: Place soup in a large saucepan over medium heat, stirring occasionally, until warm. The microwave also works.
Can You Freeze Black Bean Soup?
Yes, you can freeze black bean soup for up to 3 months. Cool completely, pour into a zip lock bag, and freeze flat. You can store vertically once it’s solid. Reheat right from frozen.
What To Serve With Black Bean Soup Recipes
This black bean soup recipe can be served with a variety of toppings and side dishes:
Toppings – I served it with sliced avocado and additional cilantro. Guacamole, sour cream, fresh tomato salsa, or avocado salsa verde would also make great toppers. Chips & crackers – Tortilla chips or your favorite crackers make the perfect pairing. For grain-free options, try my almond flour tortilla chips or almond flour crackers. Salad – Soup and greens always go together, and this black bean soup works well with salads that have Mexican flavors. Try taco salad, cabbage slaw for tacos, or shrimp avocado salad. Main Course – It’s the perfect contrast to cilantro lime chicken, but can be paired as a starter to any Mexican cuisine.
More Healthy Soup Recipes
I’m always looking for more easy ways to prep soup! If you liked this one, here are some more healthy soup recipes that you’ll love: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
