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
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.
⚠️ 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.