Black Bean Soup Recipe
by Sommer Collier — last updated on Jan 28, 2026 
Whenever I’m in the mood for something that’s big on flavor, nutritious, and light, I turn to this easy-to-make black bean soup recipe. It’s thick and incredibly satisfying, and the combination of colors from the pico de gallo and chopped avocado garnish makes it beautiful, as well.
Velvety, savory, and smoky, this black bean soup is a vegetarian (and vegan-friendly) dish that’s hearty enough to make everyone at the table happy…even meat eaters! I always come back to this soup because not only is it seriously delicious, I’m also a sucker for easy recipes. I love to load this up with colorful toppings like a zesty pico de gallo, some crumbled cotija cheese, a dollop of sour cream, and chopped avocado. Like my navy bean and ham soup, this dish is perfect for meal prep, and even my kids can’t get enough of this cozy bowl of goodness.
KP – ⭐⭐⭐⭐⭐ My daughter’s a vegetarian and loved this black bean soup! She’s already asked me to make it again. I was pleasantly surprised that I also enjoyed it myself!
Table of Contents
Sommer’s Recipe Highlights
Easy to Make – From prepping to serving, this soup is a breeze to make. Whether you’re using the stovetop method or cooking it in an Instant Pot, you’ll have the creamiest black bean soup ready in a few steps and in under 2 hours.
Nutritious – Every spoonful is packed with nutrients and protein from the beans. This recipe is also completely vegan, vegetarian, and naturally gluten-free, so everyone can pretty much enjoy this soup.
Meal Prep Hero – I always make a big ‘ol batch of this soup because it’s perfect when I need to feed a larger group. I also know that one serving per person usually isn’t enough! It also makes amazing leftovers for lunch or quick and easy dinners throughout the week.
Key Ingredients and Tips
- Black beans – The heart and soul of this dish, you can use either dried black beans or the canned kind. Either way, you’ll get a deliciously creamy base for this decadent soup.
- Vegetables – For extra flavor, texture, and a bit of color, I use chopped onion, minced garlic, and a bit of red bell peppers, which add a hint of sweetness. I go heavy on the garlic because I love the smell and that savory flavor.
- Spices – I love to use ground cumin, bay leaves, and dried oregano to accentuate the earthy aromatics and herbal notes of this black bean soup.
- Chipotle peppers in adobo sauce – For that surprise kick of heat, I always, always use canned chopped chipotle peppers that are marinated in adobo sauce. These add a smokiness to the soup and a serious kick of spice.
- Vegetable broth – To build the base, I use either vegetable broth or mix water with a veggie bouillon. Just a note of advice, sometimes broth is already loaded with a lot of salt, so taste the soup before adding in more.
- Lime juice – Freshly squeezed lime juice is a must. It adds a refreshing citrusy flavor that balances perfectly with the hearty beans.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the beans – I like to use dried beans, and that means soaking them overnight is a must. To do that, I throw them into a bowl that’s filled with water, cover it up with a towel or plastic wrap, and leave it in the fridge overnight. The beans will hydrate, and get nice and plump.
Sauté the veggies – When I’m ready to cook the beans on the stovetop, I sauté the chopped veggies for a few minutes until tender. Let me tell you, the kitchen is smelling PHENOMENAL right about now!
Add the herbs and spices – Once the vegetables are cooked, I add in the spices, chipotle peppers, black beans and vegetable broth. I give it a good stir so that everything gets coated.
Simmer – Now comes the easy part. Let the soup simmer for at least 90 minutes. I always stir the soup to make sure that nothing gets stuck to the pot. Since I like a thicker broth, I mash some of the beans to thicken up the soup.
Serve – Once the soup is ready, I squeeze in some fresh lime juice and give that beaut a taste. It’s time to serve!
Recipe Variations
- Broth – Use chicken broth instead of vegetable stock if you’re not making a vegetarian recipe.
- Vegetables – You can include all kinds of veggies in black bean soup. Add corn kernels (fresh, canned and drained, or frozen and thawed), diced tomatoes, or chopped greens like kale or chard in the last few minutes of cooking.
- Add chicken – Stir in a cup or two of cooked, shredded chicken shortly before serving to give the soup an extra protein boost.
- Spicy – Include 1/4 to 1/2 a teaspoon of cayenne pepper along with the other seasonings for an additional kick of heat.
Serving Suggestions
I like to serve this delicious black bean soup, and my slow cooker black bean soup, with a variety Tex-Mex toppings. Here are some of my favorite classics:
- Shredded cheese or crumbled cotija cheese
- Fresh pico de gallo
- Lime wedges
- Chopped cilantro
- Sliced green onions
- Chopped white onion
- Pickled jalapeños or slices of fresh jalapeños
- Chopped avocado
- Vegan cashew cream or traditional sour cream
- Hot sauce
- Crunchy corn tortilla chips
Frequently Asked Questions
Yes, the dried black beans do need to soak overnight before cooking on the stovetop. But there is no need to pre-soak the black beans if pressure cooking… The dried beans will cook perfectly tender in the Instant Pot.
Yes, you want to drain the beans – but as noted above, do not rinse them. That starchy bean goodness helps to make the soup thick and velvety.
Storing
Cool the soup completely before transferring to an airtight container. This soup will keep well for up to 5 days in the refrigerator. Transfer the cooled soup to an airtight freezer-safe container. Wrap that container in a layer of aluminum foil, and keep it in the freezer for up to 3 months. Thaw the black bean soup in the fridge overnight, then reheat on the stovetop or in the microwave.
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Black Bean Soup Recipe
Video
Ingredients
- 16 ounces dried black beans
- 1 tablespoon olive oil
- 1 large onion, peeled and chopped
- 2 red bell peppers, seeded and chopped
- 4-6 cloves garlic minced
- ¼ cup chopped cilantro
- 1 tablespoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 1-2 chipotle peppers in adobo sauce, minced
- 2 bay leaves
- 6+ cups vegetable broth
- 1-2 tablespoons fresh lime juice
- Optional Garnishes: shredded cheese, pico de gallo, lime wedges, chopped cilantro, tortilla chips
Instructions
Stovetop Method –
- Prep Ahead: Check the beans for any small rocks or debris. Place them in a bowl and cover with cold water. Cover the bowl with plastic wrap and allow them to soak overnight.
- Prep and chop all the produce. Set out a 6-8 quart soup pot over medium-high heat. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Sauté for 3-5 minutes to soften.
- Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
- Bring to a simmer and cook for 90-120 minutes, covered. Stir frequently to keep the beans from sticking to the bottom of the pot. You can use the back of a spoon to mash some of the beans to thicken the broth.
- Stir in the lime juice. Taste, then salt and pepper as needed.
- Serve warm, with your favorite soup toppings.
Instant Pot Method –
- Prep and chop all the produce. Check the beans, for any small rocks or debris. (You can soak the beans overnight like in the stovetop method, or add them dry to the IP.)
- Set out a 6-quart Instant Pot. Add the oil, chopped onions, bell peppers, garlic, and chopped cilantro. Set on SAUTE and cook the aromatics for 3-5 minutes to soften.
- Add in the cumin, oregano, salt, chipotle peppers, bay leaves, black beans, and vegetable broth. Stir well.
- Lock the lid into place and set the IP on PRESSURE COOK HIGH for 20 for soaked beans or 40 minutes for dry beans.
- Once the timer goes off, perform a natural release and let the pot rest for 15-20 minutes. Once the steam valve button drops, it is safe to open the pot.
- Stir the soup. If it seems very thick add another ½ – 1 cup of broth. Stir in the lime juice. Taste, then salt and pepper as needed.
- Serve warm, with your favorite soup toppings.
I’m all about a quick and easy dinner recipe! I loved how healthy this one was too. The kids and I all went back for seconds!
My daughter’s a vegetarian and loved this black bean soup! She’s already asked me to make it again. I was pleasantly surprised that I also enjoyed it myself!
I’m always on the hunt for new Instant Pot recipes and this one was so good! It has tons of flavor and I especially loved the little bit of kick from the chipotle peppers.