Go Back

30-Minute Canned Black Bean Soup

This soup uses canned black beans, including the liquid, for a quick and hearty meal. It's a one-pot recipe with a smoky, spicy flavor profile.
prep time:15 minutes
cook time:30 minutes
total time:45 minutes
Print Pin Recipe

Ingredients

Ingredients (6 servings)

  • 4 cans black beans 15-ounce, low-sodium preferred
  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion ~2 cups, diced
  • 2 celery ribs ~1 1/2 cups, diced
  • 1 red bell pepper diced
  • 1 jalapeño finely chopped
  • 5-6 cloves garlic minced
  • 1 1/2 Tbsp cumin
  • 1 1/2 Tbsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 Tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp vegetable bouillon
  • 4 cups vegetable stock
  • Kosher salt to taste
  • 3/4 cup cilantro finely chopped
  • 1 lime juiced

Instructions

  • Mash one can of black beans with liquid into a chunky paste.
  • Heat olive oil in large pot over medium-high heat.
  • Add onion, celery, bell pepper, jalapeño and pinch of salt; sauté 6-7 minutes until soft.
  • Add garlic, cumin, chili powder, paprika, oregano, red pepper flakes, and bouillon; cook 2 minutes.
  • Add remaining beans with liquid, mashed beans, and stock; bring to boil.
  • Reduce heat and simmer 20 minutes.
  • Stir in cilantro and lime juice, season with salt to taste.

Notes

Use low-sodium beans if available. Soup can be blended partially for creamier texture.
Did you make this recipe?Let me know how you liked it below!