This Black Bean Soup recipe is a thick and hearty favorite with tons of flavor. Black beans, veggies and broth simmer with our favorite bold seasonings for a delicious and easy soup!
Serve with a dollop of sour cream, a sprinkle of bacon and your favorite fresh herbs or sliced green onions.
Why We Love This Soup
It’s quick to make!
It’s rich and creamy without the addition of heavy cream and full of veggies and fiber while tasting decadent.
Panera Black Bean Soup has always been a favorite and it has recently been discontinued, I have to admit, I prefer this version!
It’s a budget-friendly soup full of veggies, bacon, beans, and spices, and you can garnish with all your favorite toppings!
Black beans are the star of this soup! Canned beans make for an extra quick soup but I’ve included directions for dried beans if you’d prefer.
Bell peppers, onions, celery, and tomatoes are simmered with the beans to create a hearty, filling soup. Add mushrooms, zucchini, corn, or spinach, whatever you have on hand!
How to Make Black Bean Soup
This easy recipe will be ready in no time!
- Saute the bacon first, (or try making it in the oven) and cook the veggies in the drippings.
- Add the rest of the ingredients (per recipe below) and simmer 20 minutes.
- Remove bay leaf and blend a portion of the soup to make the texture thick and creamy.
Mix-ins and Toppings
Black bean soup is made even heartier and tastier with some mix-ins and toppings! Put out bowls of tasty add-ins and let everyone make their own black bean soup!
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla strips or cornbread crumbles
- Avocado slices and sliced black olives
- Sliced jalapenos or diced green chiles
- Salsa and sour cream
- Guacamole or nacho cheese
- Drain and rinse canned beans really well to get all the salt & foam off before adding.
- Blend a portion of the soup leaving some of the beans and veggies for texture.
- If your soup is too thick, add broth (a little at a time) and adjust your spices accordingly.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To reheat, simmer on the stove or heat in the microwave for 1-2 minutes or until heated through.
- Black Bean Soup can be frozen. Cool completely, then ladle into a freezer bags and lay flat to freeze (keeps up to 4 months in the freezer).
Hearty Soups to Try
- Taco Soup Recipe – 30-minute meal
- Crockpot Potato and Sausage Soup – set it & forget it
- Beef and Macaroni Soup – full of flavor
- Chicken Wild Rice Soup – loaded with fresh veggies
- Italian Bean Soup – hearty & filling
Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
Black Bean Soup
- 4 slices bacon chopped, or 1 tablespoon butter
- 1 large onion chopped
- 1 cup celery chopped
- 1 ½ cups bell pepper (any color) finely diced
- 4 garlic cloves minced
- 14 ounces diced tomatoes with juices
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 jalapeno pepper seeded, finely diced
- 2 cups chicken broth low sodium
- 1 bay leaf
- 2 cans black beans 19 ounces each, drained and rinsed
- sour cream, green onions, cilantro optional
- Heat a large saucepan and add bacon. Cook over medium heat until crisp. Remove from the pan and set aside (reserving fat.)
- Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
- Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
- Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir to combine and add in bacon.
- Serve with sour cream, cilantro, and green onions if desired.