Easy Black Bean Soup Recipe

Two white bowls of black bean soup topped with slices of jalapenos, chopped avocado, and pico de gallo.

5 stars (3 reviews)

Make this easy vegetarian, vegan, and gluten-free BEST black bean soup recipe on the stovetop or in the Instant Pot in under an hour!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main, Main Course, Soup

Cuisine: American, Mexican, South American, Tex-Mex

Servings: servings

Calories: 221kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

With Canned Beans: Swap dried beans with four 15-ounce cans of black beans to save some time. You want to drain the cans first but do not rinse the beans (that bit of "bean juice" helps thicken the soup).

Soaking for IP: You do not have to soak the beans for Instant Pot cooking. If you do, the soup will come out more smooth and thick, because some of the beans will desentigrate and thicken the soup base.

Leftovers: Cool the soup completely before transferring to an airtight container. Vegan black bean soup will keep well for up to 5 days in the refrigerator.

To Freeze: Transfer the cooled soup to an airtight freezer-safe container. Wrap that container in a layer of aluminum foil, and keep in the freezer for up to 3 months. Thaw the black bean soup in the fridge overnight and reheat on the stovetop or in a microwave.

Nutrition