This Black Bean Soup only uses three ingredients and a couple spices, put our black bean soup recipe on your menu plan for Taco Tuesday, or Wednesday, or any day that ends in ‘Y’!
When I made this black bean soup, my son, Casey, told me he didn’t like black beans and ‘no thank you.’ Then he tried it, and I almost didn’t have enough left to take pictures.
Black bean soup is so ridiculously simple to make that you won’t believe how delicious it is until you make it yourself. And then you’ll be asking yourself why you didn’t make a double batch. But that’s okay! Because it’s so easy to make, you can just whip up more.
And I bet you will, too. I like to serve it as a side with chicken taco casserole.
Is black bean soup chunky or smooth
Whether to eat your black bean soup chunky or smooth is purely a matter of preference. I like my black bean soup a little bit chunky, so we chose to puree only about half the soup.
If you like it super chunky and beanie, you can skip blending it altogether – or if you like a smooth black bean soup, go ahead and blend the whole thing.
Black Bean Soup Ingredients:
- Black beans – I like canned black beans for this recipe. They’re quick and easy with no soaking necessary. Make sure not to drain the can. If I’m out of canned beans, sometimes I’ll do a quick batch in the instant pot.
- Diced tomatoes and green chilis – Ro*tel is great, but if your market carries an off-brand version that’s more cost effective, then go for it! These are what will give the soup a little bit of kick. My husband likes to add pickled jalapenos to make his even spicier.
- Chicken or vegetable stock – I prefer to use homemade chicken stock, but if you’re vegan or vegetarian then vegetable stock will work too. Just don’t use water as the stock adds a layer of flavor you don’t want to miss out on.
- Spices – Garlic powder, onion powder, cumin, salt, and pepper round out this recipe. One of the reasons I love this black bean soup recipe so much (aside from the fact that it’s delicious) is all the ingredients are shelf stable, so you can always have them on hand.
- Garnish – A well plated soup is artwork. Almost too pretty to eat. Not quite, but almost. I love garnishing soup with colorful bits. Here we used shredded cheese, green onion, and extra some homemade pico de gallo! Sour cream would be delicious too. Ah! Now I’m craving soup again!
More Mexican inspired recipes
- Enchilada Casserole – A great option for feeding a crowd, and freezes well!
- One Pot Mexican Skillet Bake – Anything you can make start to finish in one pan is a go for me.
- Chicken Taquitos – My kids LOVE this recipe.
- Mexican Stuffed Peppers – You’ll never make traditional stuffed peppers again.
Tools for making Black Bean Soup
- High walled braising pan– This one from Le Creuset is my personal favorite. And I love that it comes with a lid which makes bringing things to a boil faster. It’s also oven safe!
- Colorful Soup Bowls – Because, colorful soup bowls!!! Why eat out of boring bowls when you can have fun colorful bowls?!
- Nessie the Lochness Monster Ladle – It’s a lochness monster soup ladle. How does everyone not have one of these in their kitchen?! Cutest ever!
How to make Black Bean Soup
Easy Black Bean Soup Recipe
- 1 can Diced Tomatoes & Green Chilies 10 ounces
- 1 can black beans not drained (15 ounces)
- 2 cups or about one can's worth chicken or vegetable stock
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cumin
- salt & pepper to taste
- onion, cheese, sour cream, pico de gallo
- Combine all ingredient in a pot and bring to a boil. Cover and simmer on low 5 - 10 minutes, allowing flavors to marry.
- Blend about half the soup with an immersion blender, or by carefully transferring half the soup into an upright blender.
- Garnish and enjoy!
originally published as a sponsored post 12.30.16