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Craving a comforting bowl of soup that’s ready in a flash? This creamy black bean soup is not just quick—it’s loaded with flavor and so easy to make. Let me show you why this customizable recipe is a weeknight favorite in our home.
Table of Contents
- A Quick, Hearty, and Delicious Soup
- Ingredients for Black Bean Soup
- How to Make Creamy Black Bean Soup
- Tips to Elevate Your Black Bean Soup
- Soup Additions and Variations
- Reviews About this Soup
- Questions About Black Bean Soup
- Storing and Reheating
- More Hearty Soup Recipes
- Black Bean Soup Recipe
- Why You’ll Love This Soup
A Quick, Hearty, and Delicious Soup
Hi there! If you’re looking for a meal that’s quick, satisfying, and packed with flavor, let me introduce you to my go-to dinner: creamy black bean soup. It’s perfect for those busy nights when you don’t have much time but still want something comforting and nourishing. This soup is smooth, creamy, and incredibly versatile. Everyone in my family—from picky kids to ravenous adults—can’t get enough of it!
The best part? You can have it on the table in under 30 minutes, and it tastes like you’ve been simmering it all day. Whether you keep it simple or dress it up with fun toppings like avocado, cheese, or tortilla chips, this black bean soup is sure to become a favorite in your home too.
Ingredients for Black Bean Soup
Making this soup is as easy as grabbing a few pantry staples. Here’s what you’ll need:
- Black Beans: The star of the show! Full of protein and fiber, they’re as good for you as they are delicious.
- Chicken Broth: Adds depth and richness to the soup. (Swap with veggie broth for a vegan option!)
- Rice: Cooked rice thickens the soup and makes it extra hearty.
- Avocado: Sliced on top for a creamy, fresh garnish.
- Cheese: Shredded and melted into the soup for that irresistible cheesy goodness.
- Tortilla Chips: Crunchy and perfect for dipping or sprinkling on top.
- Sour Cream: A dollop adds tangy creaminess.
- Cilantro: For a bright and herbaceous finish.
How to Make Creamy Black Bean Soup
Making this soup is as easy as 1-2-3:
- Blend: Combine one can of black beans with a can of chicken broth in a blender until smooth.
- Cook: Pour the blended mixture into a pot with the remaining beans, broth, and a pinch of salt. Heat over medium until warmed through.
- Serve: Layer some cooked rice into bowls, ladle in the soup, and let everyone customize their toppings!
Tips to Elevate Your Black Bean Soup
- Blending Options: Use a blender or immersion blender to create the perfect creamy texture. I like to leave a few beans whole for a bit of texture, but you can blend it all if you prefer it ultra-smooth.
- Add Spices: For extra flavor, toss in cumin, chili powder, or a pinch of smoked paprika. Feeling bold? A dash of taco seasoning or hot sauce takes it up a notch.
- Rice Choices: Quick-cooking white rice works perfectly, but brown rice or even quinoa adds a nutty twist.
- Slow Cooker Method: Prefer hands-off cooking? Let your soup simmer in a slow cooker on low for about 5 hours. The flavors will meld beautifully!
Soup Additions and Variations
These variations are the perfect way to add more protein, make it vegan, or garnish with all the right toppings. Pick and choose which variations, toppings, or seasonings each time you make black bean soup. The variations are endless!
- Protein Boost – Stir in shredded chicken, ground turkey, or diced ham, or an over-easy fried egg for added heartiness.
- Southwest Style – Add avocado slices, salsa, shredded cheese, and a squeeze of lime for a zesty twist.
- Nacho Topping – I like to use this soup as a nacho topping. Assemble a plate of tortilla chips, then drizzle the soup over the top along with cheese, diced tomatoes, sour cream, and our Best Guacamole Ever and you have a show-stopping plate of nachos!
- Hot Bean Dip – You could also use this soup as a dip! Warm flour tortilla strips, chips, bell peppers, celery, carrots, or just about anything tastes delicious dipped in this warm bean and rice mixture.
- Vegan Style – Use vegetable broth instead of chicken broth and you have a tasty vegan soup!
- Added Flavor – Sautéed onion, red bell peppers, or minced garlic are sautéed and added for an extra strong flavor.
- Root vegetables – Roasted butternut squash or sweet potato add fiber and are always a tasty added twist!
Reviews About this Soup
“This is such a great and comforting soup. Love how easy it is to make too.”
-Erin
Questions About Black Bean Soup
To make the black bean soup thicker, place two cans of black beans into a blender or pulser. Add the thicker beans to the soup for texture and depth. To thin the soup, add in more broth or water until it reaches the desired consistency you are wanting.
Black bean soup is colored blackish-brown. It looks good with green cilantro leaves, slices of limes, and a dollop of sour cream garnished on top.
You can always add cooked chicken, diced ham, or ground turkey during the cooking process. Quinoa is a great substitute for rice too.
Purchase canned beans and broth with low sodium or no salt added to the cans. You can also make your own bean soup with dried beans to know what is being cooked with the beans.
Sure thing! Adjust the spice level by adding in jalapenos, chili powder, hot sauce, or sriracha sauce. Add as much or as little depending on who you are serving.
Yes, as long as the ingredients (like broth) are certified gluten-free. Double-check any packaged ingredients to be safe.
Storing and Reheating
Leftovers are just as delicious! Store your soup in an airtight container in the fridge for up to 4 days or freeze it for up to 2 months. To reheat, thaw in the fridge, then warm it on the stove or in the microwave. Add a splash of broth if it’s too thick.
More Hearty Soup Recipes
Sometimes your day just calls for a big steaming bowl of savory, flavorful soup. Soup days are my favorite, because the kitchen becomes all warm and homey, smells permeate the house, and everyone just seems a bit more relaxed and comforted. Try a few of our very favorite soups!
- Chicken Tortilla Soup
- Chicken and Rice Soup
- Hearty Beef Stew
- Broccoli Cheese Soup
- Minestrone Soup
- Soup Mix in a Jar
- Chicken Gnocchi Soup
- Instant Pot Loaded Potato Soup
- Chicken and Wild Rice Soup
Black Bean Soup
Equipment
- Large Sauce Pan
- Stove Top
Ingredients
- 3 cans black beans do not drain
- 2 cans chicken broth (or 30 ounces, divided)
- 1 teaspoons salt
- 3 cups cooked rice
- avocado sliced
- grated or crumbled cheese (cheddar, queso fresco, Monterey Jack, etc…)
- tortilla chips crushed
- 1-2 Tablespoons sour cream
- cilantro
Instructions
- Blend together the black beans with one of the cans chicken broth.
- Add black bean mixture, the other can of chicken broth, and salt to a large pan or pot. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
- In individual bowls, layer the rice, then the soup, then the other toppings.
Video
Nutrition Information
Why You’ll Love This Soup
This creamy black bean soup is warm, comforting, and incredibly versatile. Whether it’s a busy weeknight or a cozy weekend meal, it’s a recipe you’ll come back to again and again. Plus, it’s easy to customize to suit everyone’s tastes—making it a guaranteed crowd-pleaser.
Let me know how you enjoy your black bean soup and what toppings you love to add. Happy cooking!
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Thank-you.
This is everything a gourmet soup should be, and then some! Can’t wait to curl up on the couch with this tonight!
Perfect dinner for all these cold nights
I love your topping ideas because I’ve been so uncreative when it comes to black bean soup!
Good, hearty soup. Great texture for those people that don’t care for actual beans in their soup!
This is such a great and comforting soup. Love how easy it is to make too.
made this last night and it is seriously amazing! So delicious!!!
Hi! I have a quick question about the broth, how many ounces are in the cans? My broth in in cartons
I think a can is just under 2 cups.
Just made this, it is so easy and delicious. With a large family, I went ahead and threw the rice right in the pot rather than dish in individual bowls, super super yummy!-Stephanie Quinn, Mt Airy, MD
I love hot pepper sauce. I like your recipe. Thanks for sharing this recipe. I will make it at home.
We loved it! My kids had 4 or 5 bowls. This is a great addition to my recipe box. Thank you!
Thanks!
I'll let you know when we try it.
No, you don't drain the beans, just throw the whole can in. We sometimes pulse the blender so there are some small pieces, and sometimes we blend it smooth. Both ways are good!
This looks fabulous.
I have a couple of questions. Do you drain the cans of beans? Also, when you blend the beans and broth (in a blender, I assume), do you just pulse it, leaving some of the beans partially chunked or do you puree it until it is completely smooth?
I am looking forward to making this. Thank you for sharing.
Sounds great.