Yellow onion is best, but whatever type of onion you have on hand will work. Onion – For flavor, sweetness, and a tasty textural depth.Olive oil – To coat the bottom of the pot and prevent sticking, as well as to add the first layer of flavor.Here are the ingredients you’ll need to make black bean soup with canned beans: It keeps well in the fridge, so you can cook a large pot once and enjoy it all week.It’s quick, easy to make, and great for meal prep.

It’s made with budget-friendly produce and pantry staples you may already have in your kitchen.The depth of flavor is next-level, and the texture is the perfect balance of smooth & creamy and thick & chunky.It’s an excellent plant-based meal with plenty of fiber and will keep you feeling full and satisfied for hours.Here are five reasons why this easy black bean soup recipe is a keeper: If you love cooking with beans, check out this Red Bean Salad, this Beetroot Soup with Beans, and this Hearty Chicken and White Bean Soup.īut first, let’s make the best black bean soup with canned beans! Why You’ll Love This Recipe But you can easily mix and match the toppings to create your perfect bowl of black bean soup and add even more awesome nutrients! I love serving this soup garnished with sliced avocado, fresh cilantro, chopped red onion, and lime. Plus, an array of fresh veggies.ĭon’t get me wrong – I love cooking black beans from scratch, but making this soup with canned black beans is a huge timesaver. It’s easy to make with pantry staples, including canned black beans, crushed tomatoes, and warming dry spices. That said, this canned black bean soup recipe is my take on a classic! Throughout parts of Latin America, where black beans are a dietary staple, you will find various versions of black bean soup either served on its own or poured over rice for a filling main course. Top it with avocado, onion, cilantro, and lime for a Latin American-inspired twist everyone will love! Made with canned black beans, vibrant veggies, and cozy spices, it’s chock-full of flavor and delicious textures. If you're looking for a no-dairy version of this classic bowl of comfort, we have a vegan black bean soup for you! If you've made this recipe, be sure to let us know down below how you liked it!Įditor's Note: This recipe was updated on Augin response to readers' feedback on soup consistency.This fiber-packed Canned Black Bean Soup is hearty, filling, and on the table in 45 minutes. Leftovers keep great in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months. We love some slices of creamy avocado, bright cilantro and sour cream but the options are truly endless. Some crushed tortilla chips can add a bit of texture and some pickled jalapeños will add some heat. Adjust as you see fit, for your own perfect results!Īlmost as important as the soup itself is what you use to top it. The more broth that's added, the thinner the soup the more blended your beans are, the creamier and homogenously thick the soup will become. Depending on how thick or thin you like your soup to be, there are two variables at play here: the amount of broth to add, and the degree to which you blend your beans. Be sure to drain off the liquid first: often there is a lot of salt content that might cause your soup to become overseasoned. You can use homemade black beans or for convenience, go with canned like we do here. A little tomato paste, cooked until lightly caramelized, adds a layer of sweet umami that ties in smoothly with the bay leaf and savory chicken broth. A warm and spicy black bean soup always hits the spot: deep purple-black color gives way to rich creamy consistency, spiced just right with fragrant onions, hot jalapeños, cumin, and chili powder.

Easy black bean soup recipes