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Contest-Winning Black Bean Soup

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon Louisiana-style hot sauce
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions

Directions

  • In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
  • Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Black Bean Soup Tips

How healthy are black beans?

Black beans are packed with protein, making them an excellent option if you are trying to consume less meat in your diet. They also contain fiber, which promotes digestive and cardiovascular health, and potassium, which reduces blood pressure. Check out these other protein-rich foods.

How do you thicken black bean soup?

Pureeing or mashing one can of the black beans in this recipe helps thicken the soup’s texture. If you would like your soup even thicker, you can remove some of the soup into a separate bowl and whisk in a little flour or cornstarch. Return the mixture to the pot of soup and stir to thicken.

How long does black bean soup last in the fridge?

Kept in an airtight container, black bean soup should last 3-4 days in the refrigerator. To enjoy it longer, try freezing your soup for up to 6 months.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 222 calories, 5g fat (1g saturated fat), 5mg cholesterol, 779mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Reviews

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Average Rating:
  • Sandra
    Feb 16, 2021

    My second review. The first was 5 stars. This recipe is outstanding. I think I’ve made this 6 times since my first review. Make it exactly as written the first time and tweak it from there. Served with a dollop of sour cream makes it pure joy.

  • ncsue
    Sep 24, 2020

    This was VG and different from our regular black bean soup with cilantro. Next time I would add a 4th can of beans and mash 2 cans for thickness. The lime juice at the end really changes the soup.

  • serendipity123
    Jun 15, 2020

    BIG HIT with family! Everyone went back for seconds. Tasted great the next day. The only change I made was to use four cans of beans instead of three. I still mashed one can to thicken the broth. I used two cans of Rotel tomatoes and chilies, but removed the liquid from one. Thank you for a wonderful recipe!

  • Michael
    Jun 8, 2020

    Very easy and tasty. I used canned beans, but next time I may cook dried beans.

  • amehart
    May 27, 2020

    Delicious soup - great flavor and simple to put together. I did thicken a little just because we like it that way, but no other changes. Definitely a keeper.

  • Brittany
    Feb 22, 2020

    I made this last night and it was a BIG hit with my 2 adult, 1 teen and 2 toddlers. Only ommiting the jalepenio. Today I used my griddle on 370, soft tortillas, shredded sharp cheddar cheese ( and thin slices when I ran out of shredded) to make the best quesadillas I have ever tried! Dipped in sour cream! Other than ommiting the jalapeno for my kids sake, I also added another can of mashed black beans because I love black beans and was worried there wouldnt be enough, and used 4 cups water and 4 chicken boullion cubes in place of the cans of broth.

  • Dana
    Dec 24, 2019

    My daughter is been vegetarian for about a year, and we are always trying to find new recipes to make for her. The cumin made it taste a lot like the chili I make, so it was a welcome blend of flavors. My husband and son were afraid to try it because of the fresh jalapeño pepper, but the flavor was subtle, and she and I both added extra Louisiana hot sauce. She and I both had multiple bowls soon after making it. Definitely a keeper recipe.

  • Pam
    Nov 3, 2019

    I loved this soup! I made it as written with the exception of adding another can of black beans. I also found it to be broth-ier (as another reviewer indicated) than most bIack bean soups, so I did thicken it just a bit by adding a little corn starch/ water combo. Regardless, it was wonderful (my friends echoed that sentiment). I doubled the recipe and froze the extra. I found it to be thicker (and just as great) after defrosting and reheating. I will definitely make this again!

  • Klkeegan
    Aug 29, 2019

    Really liked this recipe. Did not put tomatoes or lime juice in it.. Allergies. Used lime zest instead. Dialed back a little bit of the heat. Still spicy enough for me. Will make it again. Will also put tomatoes directly in the bowls. Thanks for the recipe.

  • Mark
    Aug 15, 2019

    Good soup. I had a few links of hot sausage I had and used them along with some sofrito and the soup was very well received