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A bowl of black bean soup topped with salsa, avocado and cheese.

Black Bean Soup

This black bean soup is a zesty blend of beans and vegetables, simmered together to make a thick and hearty meal. Add your favorite toppings and you'll have an easy and healthy dinner option that's sure to get rave reviews!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 407kcal
Author Sara Welch


  • 2 tablespoons butter
  • 3/4 cup onion finely diced
  • 1 cup red bell pepper seeded, cored and diced
  • 1 jalapeno pepper seeds and ribs removed, minced
  • 1 tablespoon garlic minced
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt or more to taste
  • 1/4 teaspoon black pepper or more to taste
  • 4 15 ounce cans black beans drained and rinsed
  • 3 1/2 cups chicken broth
  • 1 tablespoon lime juice
  • 1/4 cup cilantro leaves chopped
  • assorted toppings such as sour cream, cheese and tortilla strips


  • Melt the butter in a large pot over medium heat. Add the onion, bell pepper and jalapeno pepper, then cook for 5-7 minutes or until tender.
  • Stir in the garlic and cook for 30 seconds.
  • Add the chili powder, cumin, oregano, salt, pepper, black beans and chicken broth to the pot. Bring to a simmer.
  • Cook for 15 minutes. Remove half of the bean and broth mixture and place in a blender or food processor. Puree until smooth.
  • Stir the puree back into the pot. Simmer for an additional 10 minutes or until soup has thickened to your desired consistency.
  • Taste and add more salt and pepper if desired. Stir in the lime juice and cilantro. Serve immediately, with assorted toppings as desired.



Calories: 407kcal | Carbohydrates: 82g | Protein: 30g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 760mg | Potassium: 1422mg | Fiber: 29g | Sugar: 2g | Vitamin A: 1312IU | Vitamin C: 61mg | Calcium: 108mg | Iron: 8mg