Black Bean Soup is an easy vegetarian option that’s equal parts nutritious and comforting. Made with ingredients like canned black beans, chunky salsa, and a splash of lime juice, this soup is a must make!

black bean soup in a ladle

Black Bean Soup

While this recipe may be coming to you in the midst of soup season, it’s equally great during the summer. Or any time of year really. Do we ever need a reason for soup? This particular black bean soup is made with ingredients you probably already have on hand which makes whipping up a big pot a breeze. Canned black beans and canned fire roasted tomatoes are the base of our soup along with your favorite chunky salsa for spice. A bit of vegetable broth and taco seasoning and you’ve got a lovely southwest style soup that’s vegetarian, vegan, and filling!

Check out more Southwestern inspired flavors like my favorite One Pot Mexican Rice Casserole for dinner or a creamy, cheesy Chicken Enchilada Dip appetizer!

How can I thicken this soup?

If simmering for a longer stretch of time doesn’t give you the consistency you desire, there are a couple ways to thicken things up. First up, start with a little less liquid, or add in an extra half can of beans. Really an increase in any of your solid ingredients will make this a chunkier soup. If you want a thicker and creamier soup you can use an immersion blender or a food processor. Transfer the soup in batches (or all at once depending on the size of the kitchen gadget you’re working with) and blend for just a few seconds. We don’t want to puree the soup completely, just enough to create a creamy texture while still keeping it a bit chunky.

How To Make Black Bean Soup

  • Heat. In a large pot, cook the diced onion over medium heat. Heat until soft and translucent, usually about 5 minutes.
  • Cook. Add in the garlic and cook for another 30 seconds.
  • Combine. Add the black beans, fire roasted tomatoes, vegetable broth, salsa, and taco seasoning. Stir to combine.
  • Boil. Bring the soup up to a boil before turning it down to low and simmering the soup for 30 minutes. You can simmer longer if you’d like a thicker soup. 
  • Serve. Squeeze in the lime juice. Garnish with sliced green onions and extra lime wedges on the side. Add a side of tortilla chips and salsa and enjoy! 
four panel collage image showing how to make black bean soup

Storing Black Bean Soup

You can store leftover black bean soup in an airtight container in the fridge for up to 4 days. 

This soup can also be frozen! Just wait for it to cool completely before storing in a freezer safe container for 2 months. Thaw in the fridge and reheat on the stove or in the microwave.

Ingredients Notes for Black Bean Soup

  • Olive Oil – You just need enough to cook the onions and garlic. You can use vegetable oil, sunflower oil, or avocado oil if you prefer.
  • Onion – I used a white onion in this recipe but feel free to use whatever you have on hand.
  • Garlic – 3 cloves of garlic is a great start when adding flavor to this dish.
  • Vegetable Broth – Low sodium is my go to since the taco seasoning has salt in it. 
  • Black Beans – Two cans, drained and rinsed before adding to the pot.
  • Tomatoes – A can of fire roasted tomatoes adds flavor, color, and texture to this soup.
  • Chunky Salsa – Use any kind of salsa you like but be sure to opt for the chunky kind. We don’t want too much liquid in this soup.
  • Taco Seasoning – A one ounce packet or make your own blend!
  • Lime – I love the tangy twist the fresh lime juice adds to this savory soup.
  • Optional Garnishes – Green onions, sliced avocado, sour cream, tortilla strips, shredded cheese, jalapenos. 
overhead view of black bean soup in a bowl

Enjoy!

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Black Bean Soup

Black Bean Soup is an easy vegetarian option that’s equal parts nutritious and comforting. Made with ingredients like canned black beans, chunky salsa, and a splash of lime juice, this soup is a must make!
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 5 servings

Ingredients 

  • 1 Tbsp Olive oil
  • 1 White onion diced
  • 3 Cloves Garlic minced
  • 6 Cups Low-sodium vegetable broth
  • 2 15-oz Cans Black beans rinsed and drained
  • 1 15-oz Can Fire-roasted tomatoes
  • 1 Cup Chunky salsa
  • 1 1-oz Package Taco seasoning
  • 1 Lime juiced

Instructions 

  • Heat the olive oil in a large pot over medium heat and cook the onion until translucent, about 5 minutes.
  • Cook the garlic until fragrant, about 30 seconds.
  • Pour in the broth, beans, fire-roasted tomatoes, salsa, and taco seasoning and stir.
  • Turn the heat up to high and once boiling, turn the heat down to low and simmer for 30 minutes or until thickened to your liking.
  • Stir in the lime juice then serve with freshly sliced green onions, lime wedges, tortilla chips, and chunky salsa if desired.

Notes

Storing:
This black bean soup can be stored in an airtight container in the fridge for up to 4 days.

Additional Info

Course: Soup
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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