Black Bean Soup

This easy black bean soup is loaded with whole and pureed black beans plus a respectable dose of veggies. It’s savory, smokey, and just the right amount of spicy. You’re going to love it.

Why You’ll Love It

• Complex flavor. The cumin, smoked paprika, and chili powder create this smokey, slightly spicy flavor profile that I just can’t get enough of. Introduce the subtle sweetness of crisp corn kernels and the savory of black beans and you’ve got the perfect marriage of flavors.
• Creamy (without the cream). The pureed black beans add a creamy texture that’s hard to resist.
• Souper easy. This recipe is wonderfully simple and pretty quick to make, too. Just saute the veggies, puree some black beans, and stir it all together in a pot along with a few additional ingredients. All that’s left to do is let things simmer.
• Perfect with grilled cheese! We love serving our golden grilled cheese sandwiches with this soup.

Ingredient Notes

Here’s a quick look at what you’ll need to make this recipe. Be sure to scroll down to the recipe card for printable list of ingredients and instructions.

• Olive oil
• Vegetables – Yellow onion, carrots, celery, and garlic.
• Spices – Chili powder, cumin, smoked paprika, kosher salt, and ground black pepper.
• Vegetable broth
• Black beans – I used canned black beans for convenience but you could use soaked and cooked dried black beans if you’d like.
• Whole-kernel corn – Canned corn will work great here but feel free to cook up some corn on the cob (I like grilling mine for a little smokiness), remove the kernels, and use those instead.
• Crushed tomatoes

Can I Make This Recipe in the Instant Pot?

You can! Here’s how:

• Use the saute function on your Instant Pot to saute the veggies in olive oil.
• Next, stir everything aside from the pureed bean mixture into the sauteed veggies, seal the Instant Pot, and cook on high pressure for 4 minutes.
• Manually release the pressure and stir in the pureed bean mixture.
• Seal the Instant Pot again, and cook on high for an additional 5 minutes followed by a manual pressure release.
• Adjust the seasoning if needed and enjoy.

Tips & Variation Ideas

• Let things simmer: You want to let this soup simmer for at least 25 minutes total (10 minutes before you add the pureed beans and then for an additional 15 minutes after). The flavors will meld and deepen as the soup bubbles away.
• On blending: If your beans have a hard time getting smooth, ladle a bit more broth from the soup pot into the blender to help things along.
• Thicken it up: If you want a thicker soup, you can puree 3 cans of beans instead of just 2.
• Play with veggies: I have been known to add some seeded, diced bell peppers to this soup along with the other veggies. Cubed butternut squash or sliced zucchini would be delicious.
• Kick up the spice: If you like a little heat, go ahead and saute some seeded, diced jalapeno along with the other veggies. You could also add some red pepper flakes or extra chili powder if you you’d like.
• Consider different beans: Feel free to swap some (or all) of the black beans in this recipe out for pinto beans.
• Add toppings: Serve with avocado slices, diced red onion or lime wedges for extra flavor and texture.

How to Store and Reheat Leftovers

• To store: Allow the soup to cool to room temperature before sealing it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat: Transfer the leftover black bean soup to the fridge to thaw, if applicable, before reheating it over medium-low heat in a pot on the stovetop, stirring occasionally. You can also microwave individual servings in 30-second intervals, stirring between each, until warm.

More Easy Soup Recipes

• White Bean Chicken Pesto Soup
• Grilled Cheese and Tomato Soup
• Broccoli Cheese Soup
• Chicken Tortellini Soup
• Avgolemono Soup
• Albondigas (Mexican Meatball Soup)