Black Bean Soup
This black bean soup is smoky, cozy, and full of Southwestern flavor. The fire-roasted flavor comes from charring the corn and peppers, adding subtle, grill-kissed depth without any extra effort.
Soup might feel seasonal, but this black bean soup is on repeat in our kitchen year-round. It's simple to make, pantry-friendly, and packed with bold Southwestern flavor that tastes far more complex than the ingredient list suggests. While we love the depth dried beans bring, canned beans work beautifully here too, making this an easy, weeknight-ready meal that still feels cozy and satisfying, right up there with our Creamy Tomato Soup and Turkey Chili.
A squeeze of lime, fresh cilantro, and a swirl of sour cream at the end bring everything into balance, adding brightness and mellowing the subtle heat. We keep it mild enough for everyone at the table, then adjust bowls individually. Serve it on its own or pair it with Skillet Cornbread to turn it into a full, comforting dinner.
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Ingredients
- BLACK BEANS: dried prefered. Canned work well.
- PEPPERS: Poblano for smoky depth, jalapeño for heat, red bell for sweetness.
- AROMATICS: garlic, carrots, and green onion.
- CORN: fresh, charred.
- CHICKEN BASE: we like Better Than Bouillon Roasted Chicken Base
- OIL: olive or neutral oil.
- FINISHING: fresh cilantro and lime juice.
👉 See recipe card below for exact quantities.
🔪Top tip
If you have time, cook dried black beans with garlic and carrots for deeper flavor. Short on time? Canned beans work beautifully with a slightly longer simmer.
How This Black Bean Soup Comes Together
- Build the base. Sauté the vegetables until soft and fragrant to create a flavorful foundation for the soup.
- Add the black beans. Stir in the black beans, broth, and a pinch of chipotle powder, then let everything gently simmer so the flavors meld.
- Char the corn. Quickly char the corn to add subtle fire-roasted depth, then fold it in near the end.
- Finish bright. Lime juice and fresh cilantro bring balance and freshness just before serving.
Variations and Substitutions
- Canned black beans: Short on time? Canned black beans instead work well in place of dried.
- Vegetarian: Swap chicken base for vegetable broth or Vegetarian No Chicken Base.
- Turn up the heat: Add an extra jalapeño, a pinch of cayenne, or a dash of hot sauce.
- Top it your way: Sour cream, avocado, jalapeños, and cilantro are favorites. Shredded cheese or crispy tortilla strips work well too.
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Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: in an airtight container for up to 3 months.
- Reheat: Warm gently in the microwave or on the stovetop over low heat.
FAQ
Yes. Canned black beans work great in this recipe and make it weeknight friendly Just give the soup a slightly longer simmer so the flavors have time to develop.
If you're using dried black beans, soaking them ahead of time helps them to cook more evenly and improves texture. That said, canned beans are aperfectly good shortcut when time is tight.
This soup thickens naturally as it simmers. For a creamier texture, mash some of the beans against the side of the pot or blend a small portion of the soup, then stir it back in.
It's midly spiced. About a 4 out of 10. You can easily adjust the heat by using more or less jalapeño and chipotle powder, or by adding a swirl of sour cream when serving.
Yes. This black bean soup freezes very well. Let it cool completely, then store it in airtight containgers for up to three months. Thaw overnight and reheat gently on the stove.
It's great on its own, but it pairs especially well with Skillet Cornbread, crusty bread, or a simple side salad for a complete meal.
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Black Bean Soup recipe
This black bean soup recipe is smoky, cozy, and packed with Southwestern flavor. Finished with lime, clinatro, and charred corn, it's simple satisfying, and weeknight-friendly.
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
Ingredients
- 12 oz dried black beans
- 4 cups water
- 1 tablespoon chicken base
- 3 tablespoons oil
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 poblano pepper, chopped
- 2 jalapeño peppers, chopped
- 1 red bell pepper, chopped
- ½ cup green onion, chopped
- ½ cup fresh corn
- Chipotle powder, to taste
- ½ cup fresh cilantro, chopped
- juice of 1 lime
- chipotle powder (to taste)
Instructions
- Place the dried black beans in a large stock pot and cover with water. Bring to a boil and cook for 5 minutes. Turn off the heat, cover, and let sit for 1 hour and 15 minutes.
(if using canned beans, skip to step 4). - Drain the beans and return the empty pot to the stove over medium heat.
- Add the oil, carrots and garlic to the pot and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the poblano pepper, jalapeños, red bell pepper, and green onion. Cook for another 5 minutes.
- Return the beans to the pot along with the chicken base, 4 cups of water, and chipotle powder to taste. Cover and simmer over low heat for 30 minutes.
- While the soup simmers, char the corn over a gas burner or grill, then cut the kernels from the cob.
- Stir the charred corn, lime juice, and cilantro into the soup. Serve warm with sour cream, sliced jalapeños, or your favorite toppings.
Notes
- Canned black beans: Use 3 (15 oz) cans of black beans instead of dried. Drain and rinse well, and reduce the water slightly.
- Vegetarian: swap chicken base for vegetable broth or Vegetarian No Chicken Base
- Toppings: Sour cream, avocado, jalapeños, and cilantro are favorites. Shredded cheese or crispy tortilla strips work well too.
- 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
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.
My husband and boys really liked this soup! Trying to get everyone to agree on dinner is a challenge, but not with this recipe!
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.