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Black Bean Soup

While it's convenient to grab a can of black bean soup from the store, nothing quite compares to the satisfaction of crafting it yourself.

Serves - 8-10

Prep Time - 10 Minutes

Cook Time - 30 Minutes Serves - 8-10

Making this soup at home allows you to control the ingredients, tailor the seasonings to your preference, and infuse your own love and care into the dish. You'll also avoid unnecessary additives and preservatives often found in canned soups. Although it's easy, it's not rewarding. (Friendly reminder to not eat anything you can’t pronounce, spell or define.)

Homemade Black Bean Soup also offers the perfect blend of comfort and nutrition, making it a delightful addition to your seasonal soup rotation. With a few simple ingredients, Black Bean Soup has a unique appeal that transcends seasons and occasions. Whether you're seeking warmth on a chilly winter evening or a nourishing meal to enjoy with friends, this soup is a versatile option. What's more, black beans are a fantastic source of protein, fiber, and essential nutrients, making this soup a healthy and inexpensive choice.

Black Bean Soup

Tips for Making Black Bean Soup

Customize the spice level. If you’re like my grandmother and think things like mild salsa are spicy, I would omit the minced jalapeños and crushed red chili pepper flakes.

Black Bean Soup can be paired with many toppings. You can top yours with sour cream (especially if the soup is super spicy), shredded cheddar cheese, corn or tortilla chips, diced avocados, green tabasco, and/or fresh salsa. You can even serve it over rice and top with cilantro.

You can prep this soup ahead of time and also freeze it for a later dinner or lunch date.

I prefer my Black Bean Soup to be thick and creamy, while others might prefer it more on the brothy side. The final consistency of this soup is up to you. To make it thicker, blend at least 2-3 cans of beans from the soup. Blend just one can of beans and add some more broth to make it not as thick.


6 cans (15 ounces each) of black beans, drained

1 large onion, diced

2 tablespoons garlic, minced

3 cans (4 ounces each) green chilis

4-6 carrots, diced

1 tablespoon cumin

1 tablespoon chili powder

1 tablespoon paprika

4 cups vegetable broth

salt and pepper to taste

Olive oil for sautéing


  1. In a large pan, heat a tablespoon of olive oil over medium heat and add the onion, garlic, and carrots.

  2. Sauté for about 5 minutes until the vegetables begin to soften.

  3. Add the cumin, chili powder, and paprika.

  4. Blend three cans of beans in a blender or with an immersion blender in the large pot you are going to use.

  5. Transfer the mixture of vegetables to your large pot.

  6. Add the rest of the black beans, green chilis, and vegetable broth.

  7. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes.

  8. Season the soup with salt and pepper to taste and serve hot, garnished with toppings of your choice.

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