Easy Black Bean Soup

Profile photo of Kim CampbellBy Kim Campbell  , , , ,     ,

October 20, 2015

This black bean soup recipe is very easy to throw together in just a few minutes. I love serving this soup with with a baked potato or over a whole grain such as rice or quinoa.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 servings


1 onion, diced

1 red bell pepper, diced

1/2 poblano pepper, seeded and small diced

5 garlic cloves, minced

3 cups black beans, rinsed

1 cup frozen corn

1 1/2 cups low sodium vegetable broth

2 cups salsa , choose a low sodium salsa

1 tablespoon chili powder

1 teaspoon cumin powder

1 teaspoon lime juice

1/4 cup cilantro, chopped (garnish)


11. Over high heat, sauté the onions, peppers, and garlic in a small amount of water until tender.

22. Add the remaining ingredients, except lime juice, and cook over medium heat for 10-15 minutes. While the soup is cooking, scoop out half of the soup and process in a blender until smooth and creamy. If you have an immersion blender, you can also puree the soup right in the pot, leaving half of the beans whole. Pour the pureed mixture back into the soup mixture on the stove. Simmer on low for 10 minutes adding the lime juice just before serving. Serve warm and garnish with cilantro.


7 Reviews


June 3, 2016

I love this soup. It’s satisfying and tastes so good!

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Sherry Fee

April 4, 2016

Thinking about trying grilled corn, for a slightly different texture and flavor ?

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Kim Campbell

April 2, 2016

I tend to use already cooked beans (I like to cook and freeze my beans) for this simple recipe. If you are cooking them from dry, the recipe would need to be significantly altered.

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Roger Stambaugh

March 20, 2016

If you use canned beans this may work out fine for you as they are usually cooked. However if you use dried black beans (say from bulk at a health food market) you will require significantly more liquid and time to cook the beans.
The recipe should reflect this.

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Eric Lee

March 18, 2016

I’ll try it and post a review.

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Jennings Ritchie

March 16, 2016

We tried this tonight and it was wonderful! It is a definite keeper. I used only 1 cup of the salsa (was prepared to add more if more taste was desired) and omitted the pablano pepper (didn’t have one).

Thank you, Kim. Great recipe on a rainy cold evening!

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magdalena spletter

January 13, 2016

Hi. I would like to try this recipe. I will use organic corn.

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