Smoky, bold, and deeply satisfying, this Black Bean Soup is packed with Southwestern spices for a cozy meal that's full of rich flavor.
We might be dreaming of warmer weather, but soup is a year-round favorite in our kitchen. This Black Bean Soup recipe is simple to make but loaded with bold, smoky Southwestern flavor that makes every bite feel comforting and satisfying. While we usually prefer dried beans for deeper flavor, canned beans work beautifully here with just a few easy tweaks. It's a great pantry-friendly meal that feels anything but basic (just like our cozy Broccoli Potato Cheese Soup or classic Creamy Tomato Soup.
What really brings this soup to life are the fresh finishing touches: lime juice, cilantro, and a dollop of sour cream to balance the subtle heat. We'd call it a 4 out of 10 on the spice scale, but it's easy to adjust depending on your preferences. Serve it on its own or pair it with our Skillet Cornbread to make it a meal. Jackie likes hers a little milder-I just swirl in a little extra sour cream for her and we're both happy.
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Ingredients
- BLACK BEANS: we like dry black beans for this recipe
- CHICKEN BASE: we like Better Than Bouillon Roasted Chicken Base
- GARLIC: fresh garlic cloves
- CARROTS: fresh carrots, diced
- CORN: fresh sweet corn (we char it for extra flavor)
- POBLANO PEPPER: poblano pepper adds robust flavor
- JALAPEÑO PEPPER: jalapeños add heat
- RED PEPPER: red bell pepper, chopped
- GREEN ONION: (scallions), chopped
- OIL: extra virgin olive oil or neutral oil works
- CILANTRO: fresh cilantro, chopped
- LIME: fresh lime juice
🔪Top tip
If you have time, cook black beans from scratch with garlic and carrots-it adds incredible depth. But don't worry, canned beans work great too with just a little extra spice and simmer time.
Instructions
- Soak Beans: Place the beans in a large stock pot and cover with water. Bring to a boil and cook for 5 minutes. Turn off heat and cover. Allow to sit for 1 hour 15 minutes. *if using canned beans, skip to step 3
- Cook beans: Drain the beans and then place pot back on stove. Add oil, chopped carrots and garlic (chopped) and cook over medium heat for 5 minutes. Add all peppers and onions and cook for 5 more minutes.
- Make soup: Add beans back in with chicken base and 4 Cups water. Cover and cook over low for 30 minutes.
- Char the corn over gas burner or grill and cut from cob.
- Season: Stir in juice from 1 lime along with cilantro and serve with sour cream and sliced jalapeños.
Variations and Substitutions
- Canned black beans: Short on time? You can use 3 (15 oz) cans of black beans instead of dried. Be sure to drain and rinse them, and reduce the water in the recipe slightly.
- Vegetarian: swap chicken base for vegetable broth or Vegetarian No Chicken Base for a completely plant-based version.
- Turn up the heat: Like it spicier? Add an extra jalapeño, a pinch of cayenne, or a dash of your favorite hot sauce.
- Top it your way: we love sour cream, avocado, jalapeños, and cilantro, but you can also add shredded cheese, crispy tortilla strips, or a squeeze of lime.
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Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in an airtight container for up to 3 months.
- Reheat in the microwave or in a sauce pan over low heat.
FAQ
We recommend using dried black beans for the richest flavor and best texture. Soak, boil for 5 minutes, let them sit off heat for 1h 15m, then cook fully in the soup base. If you're short on time, canned beans are a solid alternative.
Yes! Skip the soaking/boiling steps. Drain and rinse the canned beans, then jump straight to sautéing the veggies. Add beans and water, then simmer for about 30 minutes so flavors meld.
Top it with lime juice, cilantro, sour cream, jalapeño slices. Serve alongside Skillet Cornbread for a full meal.
It's mild to medium (around 4/10). You can dial up the heat by adding more jalapeño or tone it down by cutting back.
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Black Bean Soup recipe
Smoky, bold, and deeply satisfying, this black bean soup is packed with Southwestern spices for a cozy meal that's full of rich flavor.
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
Ingredients
- 12 oz black beans (dry)
- 4 C water
- 1 tbsp chicken base
- 3 cloves garlic
- 1 C diced carrots
- ½ C fresh corn
- 1 poblano pepper, chopped
- 2 jalapeño pepper, chopped
- 1 red pepper, chopped
- ½ C green onion, chopped
- 3 Tbsp oil
- ½ C chopped fresh cilantro
- juice from one lime
Instructions
- Place the beans in a large stock pot and cover with water (if using canned beans, skip to step 4).
- Bring to a boil and cook for 5 minutes.
- Turn off heat and cover. Allow to sit for 1 hour 15 minutes.
- Drain the beans and then place pot back on stove. Add oil, chopped carrots and garlic (chopped) and cook over medium heat for 5 minutes.
- Add all peppers and onions and cook for 5 more minutes.
- Add beans back in with chicken base and 4 Cups water. Cover and cook over low for 30 minutes.
- Char the corn over gas burner or grill and cut from cob.
- Stir in juice from 1 lime along with cilantro and serve with sour cream and sliced jalapeños.
Notes
- Canned black beans: Use 3 (15 oz) cans of black beans instead of dried. Be sure to drain and rinse them, and reduce the water in the recipe slightly.
- Vegetarian: swap chicken base for vegetable broth or Vegetarian No Chicken Base
- Toppings: we love sour cream, avocado, jalapeños, and cilantro. You can also add shredded cheese, crispy tortilla strips, or a squeeze of lime.
- Prep Time: 2 hours
- Cook Time: 45 min
- Category: soups
- Method: n/a
- Cuisine: southwestern
Nutrition
- Serving Size: 6 ounce bowl
- Calories: 236
- Sugar: 2.7 g
- Sodium: 19.6 mg
- Fat: 6.4 g
- Carbohydrates: 37.5 g
- Protein: 10.9 g
- Cholesterol: 0 mg
jj ff says
Fire roasted black bean soup - I'm a chili fan and a black bean fan so this recipe was thoroughly on my food matrix. I took a couple of short cuts in the interest of time (canned beans, corn went in directly from the cob) and the flavors stood up anyway! It was a tasty dinner full of depth and the leftovers came with me to share at room temp. the next day. It was pre-spring-picnic time (yes, you can bundle and tolerate the cold in order to have social interaction during lockdown) and this soup was hearty and comforting.
Cindy says
My husband and boys really liked this soup! Trying to get everyone to agree on dinner is a challenge, but not with this recipe!
Jackie says
Thanks so much Cindy! It's one of my favorites too! I am so glad that you and your family enjoyed it. We so appreciate your kind words.