Description
This Hearty 30-Minute Canned Black Bean Soup is a flavorful, vegan-friendly recipe that combines tender black beans, fresh vegetables, and vibrant seasonings into a warm, comforting soup. Perfect for a quick, nutritious meal, it uses canned beans to save time while delivering complex flavors with cumin, chili powder, and smoked paprika. Garnish with fresh cilantro and lime juice for a zesty finish.
Ingredients
Scale
Beans
- 46 ounces (3 cans) black beans (including liquid, low sodium preferred)
Vegetables & Aromatics
- 2 Tablespoons extra virgin olive oil
- 1 ½ cups yellow onion (diced)
- 1 cup celery (diced, about 2 ribs)
- 1 red bell pepper (diced)
- 2 Tablespoons jalapeno (finely chopped, 1 pepper)
- 4–5 cloves garlic (minced)
Seasonings
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon vegetable bouillon
- Kosher salt (to taste)
Liquids & Garnish
- 3 cups vegetable stock
- ½ cup cilantro (finely chopped)
- Fresh lime juice (from about half a lime)
Instructions
- Black Bean Prep: Add one can of black beans with their liquid to a bowl and mash until mostly smooth yet slightly chunky using a fork, potato masher, or large spoon. Set aside. Do not drain or rinse the other cans, as their liquid will be used in the soup.
- Sauté Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add diced onion, celery, bell pepper, and jalapeno along with a pinch of kosher salt. Sauté for 6-7 minutes until vegetables are soft and fragrant.
- Add Garlic and Seasonings: Stir in minced garlic, cumin, chili powder, smoked paprika, dried oregano, red pepper flakes, and vegetable bouillon. Cook, stirring, for 2 minutes to toast the spices and combine flavors.
- Combine Beans and Stock: Add the two remaining cans of black beans with their liquid plus the mashed beans into the pot. Pour in the vegetable stock and stir thoroughly. Adjust salt based on whether low sodium beans were used.
- Simmer Soup: Bring the soup to a boil, then reduce heat to a gentle simmer. Allow the soup to cook uncovered for about 20 minutes so the flavors meld and beans become tender.
- Finish and Serve: Stir in chopped cilantro and squeeze fresh lime juice into the soup. Taste and adjust salt as needed. Serve immediately with tortilla chips, sour cream, and avocado if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, reheat on the stovetop or microwave, and note that the soup freezes well.
Notes
- Using low sodium black beans allows better control of saltiness.
- For a creamier texture, blend part of the soup before adding the mashed beans.
- Adjust jalapeno quantity for desired heat level.
- This soup freezes well; cool completely before freezing in airtight containers.
- Serve with optional toppings like sour cream, avocado, or tortilla chips for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: black bean soup, vegan soup, quick soup, canned beans recipe, healthy soup, 30-minute recipe, plant based soup
