• Introduction
• Quick Tips for Making Flavorful Soups in No Time
  • Ingredients
  • Instructions
  • conclusion

Black Bean Soup: A Quick and Cozy Bowl of Comfort

Black bean soup is the ultimate go-to for a cozy and nutritious meal, especially during soup season. There’s nothing quite like warming up with a flavorful bowl of this hearty dish on a chilly day. My family loves it too, and I’m thrilled to share this quick and easy recipe that’s ready in just 15 minutes.

Packed with the bold flavors of cumin, bright coriander, and a touch of chili powder, this black bean soup is a favorite in our house. We enjoyed it earlier this week, and my older daughter loved it so much that she claimed the leftovers for her afternoon snack the next day—a major win.

The only prep involved is chopping garlic and onions, but you can simplify even further with pre-chopped options. Frozen garlic cubes or jarred garlic work perfectly, and most grocery stores now offer pre-diced onions in the produce aisle for added convenience.

To make this black bean soup, sauté the garlic and onions for a flavorful base, stir in the spices to enhance the taste, and then add the remaining ingredients. After a short simmer, you’ll have a delicious, hearty soup that’s easy to prepare and incredibly satisfying. Perfect for busy nights or anytime you’re craving comfort in a bowl

Quick Tips for Making Flavorful Soups in No Time

One of my favorite ways to boost flavor in this soup is by using a can of fire-roasted tomatoes, ideally, the kind with green chiles mixed in. Be sure not to drain them—the flavorful liquid is essential for the soup’s rich taste.

I also skip draining the beans. Not only does this cut down on cleanup, but the bean liquid adds a creamy texture to the soup, giving it a velvety richness. Keep an eye on the salt, though, since the sodium levels in canned beans can vary. Adjust accordingly to suit your taste.

Thanks to the liquid from the beans and tomatoes, you’ll only need about a cup of broth for this recipe. Whether you choose vegetable or chicken broth, both work beautifully. If you’re using bouillon paste, cubes, or another concentrate, double the suggested amount for one cup of water and skip adding salt. This trick delivers a deep, savory flavor that makes the soup taste like it’s been simmering all day!

Quick & Easy: My 15-Minute Black Bean Soup Recipe

Quick & Easy: My 15-Minute Black Bean Soup Recipe

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 small yellow onion, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 2 (15-ounce) cans of black beans and their liquid
• 1 (14.5-ounce) can fire-roasted diced tomatoes and their liquid
• 1 cup vegetable broth or chicken broth
• 1/2 teaspoon kosher salt, or to taste

Serving Suggestions (Optional):

• Sour cream or yogurt
• Chopped cilantro
• Sliced jalapeños
• Pickled red onions
• Lime wedges
• Tortilla chips or strips

Instructions:

1. Start Cooking: Heat olive oil in a medium saucepan or soup pot over medium heat. Add the garlic, and when it starts to bubble at the edges, stir in the onion. Sauté for about 3 minutes, until the onion softens.
2. Add Spices: Stir in the cumin, coriander, and chili powder. Cook for about 30 seconds until the spices are fragrant.
3. Combine Ingredients: Add the black beans (including their liquid), tomatoes, and broth. Stir everything together, then raise the heat to medium-high. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for a few minutes to melt the flavors. Taste and adjust seasoning with salt if needed.
4. Optional Blending: Serve the soup as is, or blend it to your preferred consistency using an immersion blender. You can partially blend for a chunkier texture or fully blend for a smoother soup.
5. Serve and Enjoy: Ladle the soup into bowls, add your favorite toppings, and serve immediately.
6. Storing Leftovers: Let any leftovers cool completely before storing. Transfer the soup to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. For convenience, freeze individual portions in Souper Cubes or small freezer-safe containers. Thaw in the refrigerator overnight and reheat as needed.

Once the soup is ready, you can serve it as is with a chunky texture, blend it until silky smooth, or partially blend it (my favorite option) for a thicker broth that still has some texture.

Next, it’s time to add toppings! Anything you’d typically use for chili or tortilla soup will work beautifully here. Try a dollop of sour cream or crema, shredded or crumbled cheese, fresh cilantro, a squeeze of lime, tortilla chips or strips, sliced jalapeños, or even pickled onions for a burst of flavor.