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If you’re craving something cozy, nourishing, and protein-rich – but don’t want to babysit a pot for hours – this black bean soup recipe is for you. Think Panera vibes but faster, brighter, and made with simple canned beans you probably already have on hand.
It’s smoky, creamy-without-cream, and loaded with flavor from warm spices, veggies, and a quick simmer. My kids like it with tortilla chips on the side, and I love that it takes ~30 minutes, uses one pot, and stays good in the fridge for days. Perfect for real life.
And – I’ll say it upfront – black beans in Europe aren’t as dark as the U.S. ones.
They look more brownish-gray after cooking… and that’s normal. The flavor is still amazing.
This recipe blends just enough of the beans to make the soup naturally thick and creamy – no cream, no flour. Add yogurt or avocado on top to make it extra satisfying.
Why You’ll Love This Black Bean Soup
- Great for meal prep + leftovers taste even better
- Protein-rich – beans + yogurt + toppings = satisfying
- Easy + fast – canned black beans = dinner on the table in ~30 minutes
- Budget-friendly + family-friendly
- Naturally thick and creamy without cream
- Flexible – vegetarian, vegan, dairy-free options
- Uses everyday pantry ingredients
Ingredients For Canned Black Bean Soup
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 to 4 garlic cloves, minced
- 2 cans (400 g each) black beans, drained and rinsed
- 1 cup diced tomatoes or 1/2 cup tomato passata
- 3 cups vegetable or chicken stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder or cayenne, to taste
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1 bay leaf
- Juice of 1/2 lime or lemon (optional)
Optional toppings
- Greek yogurt or sour cream
- Fresh parsley or cilantro
- Avocado slices
- Crushed tortilla chips
Step By Step Black Bean Soup Recipe Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and bell pepper. Cook for 4 to 5 minutes, until softened.
2. Add the garlic, cumin, smoked paprika, chili powder, oregano, salt and pepper. Cook for about 1 minute, until fragrant.
3. Add black beans, tomatoes or passata, bay leaf, and stock. Stir and bring to a boil.
4. Reduce heat and simmer uncovered for about 20 minutes.
5. Blend about one-third of the soup using an immersion blender. Alternatively, scoop some out, blend, and return it to the pot. This creates a thicker, creamy texture while keeping some beans whole.
6. Add lime juice, taste, and adjust salt and spices.
7. Serve with your favorite toppings.
Ingredient Notes
Black beans: European canned black beans are much lighter in color than US varieties. They turn brown, gray, or purple-brown when cooked. This is completely normal and does not affect flavor.
Stock: Both vegetable stock and chicken stock work.Tomatoes vs passata: Tomatoes add more texture. Passata keeps the soup smoother.
Spices: Cumin and smoked paprika are key.
For darker color: Add a spoonful of tomato paste or a little extra smoked paprika.
Variations
Vegan: Use vegetable stock and skip yogurt.
Spicy: Add fresh chili or more cayenne.
Richer: Add a splash of coconut milk or stir in yogurt at the end.
Extra protein: Add yogurt or sprinkle with shredded cheese when serving.
Tips And Tricks
- This soup is even better the next day
- Blend only part of the soup for the best texture
- Add salt at the end to keep flavors bright
- If using European beans, expect lighter color
- Serve with something crunchy for contrast
FAQ
European canned black beans are lighter. They turn brown or gray after cooking. This is normal.
Yes. This is a great and inexpensive method. They must be cooked until soft before starting the recipe. You will need roughly 3 cups cooked beans.
Yes. It freezes well for up to 2 months.
Too thick: add more stock or water.
Too thin: simmer longer or blend a bit more.
It is mild. Add more chili to make it spicy.
Stir in coconut milk or yogurt.
Serving Suggestions
Serve with avocado, yogurt, tortilla chips, cornbread, or crusty bread.
My kids take it in a thermos for school lunch.
Storage
Refrigerate 4 to 5 days.
Freeze up to 2 months.
Reheat on the stovetop or in the microwave. Add a splash of water or stock if needed.
More Soup Recipes
Black Bean Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 to 4 garlic cloves, minced
- 2 cans, 400 g each black beans, drained and rinsed
- 1 cup diced tomatoes or 1/2 cup tomato passata
- 3 cups vegetable or chicken stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder or cayenne, to taste
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1 bay leaf
- Juice of 1/2 lime or lemon, optional
- Optional toppings
- Greek yogurt or sour cream
- Fresh parsley or cilantro
- Avocado slices
- Crushed tortilla chips
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onion and bell pepper. Cook 4 to 5 minutes, stirring occasionally, until softened.
- Add garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir and cook about 1 minute, until fragrant.
- Add black beans, tomatoes or passata, bay leaf, and stock. Stir, bring to a boil, then reduce heat.
- Simmer uncovered for about 20 minutes.
- Blend about one-third of the soup using an immersion blender to thicken. Return blended soup to pot and stir.
- Add lime juice, taste, and adjust seasoning as needed.
- Remove bay leaf. Serve warm with optional toppings.
Notes
Black beans sold in Europe tend to be lighter than those in the United States. They often take on a brown or gray tone after cooking, though the taste stays the same.
For a silkier consistency, puree a larger portion of the soup.
To enrich the flavor, mix in a little coconut milk or spoonful of yogurt before serving.
To keep the soup vegan, use vegetable stock and skip dairy toppings. Storage
Store in a sealed container in the refrigerator for 4 to 5 days.
Freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a bit of stock or water if the soup thickens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
