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Black Bean Soup
Hearty. Satisfying. Budget-friendly. This Black Bean Soup is everything we want in a one-pot meal. It’s fast, flexible, and bursting with bold flavour. We’ve been making versions of this soup for years in our kitchens and it never disappoints. With just a few pantry staples and the smoky magic of chipotle in adobo, this easy soup becomes weeknight gold.
Whether you’re feeding your family, stocking your freezer, or just craving something cozy and nourishing, black bean soup always delivers. And yes—it’s delicious enough to serve to company, too. Add the garnishes, and you’ve got a real showstopper.
- Prep Time: 10-15 Minutes
- Cook Time: 20-30 minutes
- Total Time: 0 hours
- Yield: 4–6 Servings 1x
Ingredients
- 1 onion, diced
- 1 celery stalk, diced
- 1 red pepper, diced
- 1 small carrot, diced
- 1–2 cloves garlic, minced
- 1 tsp. chipotle in adobo (or more, to taste)
- 1 tsp. ground cumin
- 1/2 tsp. Spanish smoked paprika
- 2 cans La Costeña Black Beans (undrained)
- 3–4 cups vegetable stock (start with 3, add more if needed)
- Juice of 1 lime
- Kosher Salt, as needed
Optional Garnishes:
- Queso fresco or other cheese
- Hot sauce (we LOVE Valentina’s!)
- Cilantro
- Green onion
- Tortilla chips or even warm corn tortillas for dipping.
Instructions
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Sauté your veg: In a large soup pot, heat a splash of olive oil over medium heat. To be honest, in initial recipe testing we had some bacon fat leftover from that morning’s breakfast, so we used that!
Add your onion, season with kosher salt and cook until soft. Then add in celery, carrot, and red pepper. Cook for 6–8 minutes, until soft but not brown. -
Flavour base: Add garlic, chipotle, cumin, and smoked paprika. Stir for 1 minute until fragrant—this is where the flavour builds.
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Beans & broth. Add both cans of black beans, including the liquid. That bean liquid? It’s full of starchy goodness that adds body and richness to the soup. La Costena brand ‘bean juice’ is super flavourful! Stir in the vegetable stock.
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Simmer: Bring everything to a gentle boil, then reduce heat and simmer for 20–25 minutes, until veggies are tender and the soup has thickened slightly.
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Blend (but not too much): Blend using a hand blender or a blender, but on low speed to keep some of the texture.
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Taste & season: Adjust salt and pepper, and stir in lime juice just before serving.
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Top & serve: Ladle into bowls and go wild with toppings. Crumbled queso fresco, fresh cilantro, hot sauce, crispy chips—it’s your soup, your rules. We happen to have some leftover pulled pork, and the kids added that into their bowls!
Notes
🔄 Substitutions
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Beans: You can absolutely use cooked-from-scratch beans, but canned keeps it quick. Pinto or white beans can work in a pinch.
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Chipotle in adobo: Try smoked hot sauce or even a pinch of chili flakes + extra smoked paprika.
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No celery or carrot? Swap in extra onion or a bit of zucchini or sweet potato.
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Queso fresco substitute: Feta, shredded cheddar, or even a dollop of sour cream.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up :)I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!Several recipes from the Culinary Studio are in our regular rotation!Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂
⚠️ What to Know / Avoid
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Don’t rinse the beans. We’re using that thick can liquid for body. It makes the soup rich and creamy without needing cream.
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Watch the salt. Depending on your stock and canned beans, you may not need much. Taste at the end.
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Don’t skip the chipotle. It’s the backbone of this dish. Even just a little bit adds smoky depth.
🧊 Storage Recommendations
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Fridge: Keeps beautifully for 4–5 days in the fridge. Flavours deepen overnight.
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Freezer: Freezes like a dream! Portion into containers, label, and freeze for up to 3 months.
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Reheat: Gently on the stovetop or microwave until warmed through. Add water or stock if it’s too thick.
❓ FAQ
Can I make black bean soup in advance?
Yes! In fact, it tastes even better the next day.
How spicy is this soup?
Mild to medium, depending on how much chipotle you use. You’re in control—start with ½ tsp if you’re spice-sensitive.
Is this vegan?
Absolutely. Just skip the dairy-based garnishes.
What can I serve it with?
Cornbread, rice, or warm tortillas are perfect. Or serve it as a starter for taco night.
Can I double it?
Yes! It doubles well. Use a big pot and go for it.
🌶️ Make It Yours
What we love most about black bean soup is how adaptable it is. It’s the kind of thing you can whip up with whatever veg is lingering in the fridge, and no one will know the difference. The chipotle + cumin combo is magic, and the La Costeña black beans are a pantry MVP.
So the next time you’re short on time, long on hunger, and want something wholesome, cozy, and full of flavour—this black bean soup is your answer.
